coconut chia pudding serves as a delightful dessert to cap off a meal or a fun breakfast to kickstart your day. while this recipe is incredibly easy, don’t underestimate its ability to impress. sweet and rich, it pairs flawlessly with fresh seasonal fruit.

Serves 2 big portions, 4 little portions

Ingredients

1 (400 mL) can coconut milk, (Aroy-D has no preservatives or thickeners and is the most consistent in our experience)
1/8 cup chia seeds, plus 1 tbsp.
1/8 cup maple syrup
1 tsp. vanilla extract
fruit of choice, to garnish
toasted sweetened coconut flakes, to garnish

Instructions

Combine coconut milk, chia seeds, maple syrup and vanilla extract in a mixing bowl and whisk.

Refrigerate for a minimum of 1 hour and as long as overnight before serving. Depending on the fat content of your coconut milk, you may need to whisk in some water if the pudding comes out too thick.

Portion into small glass cups or 250 mL/8 oz. mason jars.

Top with any of the following: strawberries, raspberries, blueberries, blackberries, diced mangoes, peaches, and pineapple. Drizzle with maple syrup and garnish with coconut flakes.