Chia Pudding with Coconut Milk and Berries
A creamy, no-cook chia pudding made with light coconut milk and naturally sweetened, then topped with fresh fruit, jelly, and granola — a perfect make-ahead breakfast or snack that’s both indulgent and nourishing.
- Prep Time: 7 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 7 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup unsweetened coconut milk (refrigerated, not canned)
- 1/4 cup chia seeds
- 1 tablespoon pure maple syrup
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup blackberry jelly or preserves
- 1 cup fresh fruit (e.g. blueberries, sliced strawberries, sliced bananas)
- 1/4 cup granola
Instructions
- In a medium bowl, whisk together the coconut milk, chia seeds, maple syrup, sugar, and vanilla extract until well combined.
- Let the mixture sit for 10–15 minutes, then whisk again to break up any chia clumps.
- Cover and refrigerate for at least 1–2 hours, or preferably overnight, until it thickens into a soft pudding.
- When ready to serve, portion into 4 servings if not already divided.
- Top each serving with 1 tablespoon of jelly, about 1/4 cup of fruit, and 1 tablespoon of granola.
- Serve immediately and enjoy.
Notes
- Use almond, oat, or soy milk instead of coconut milk if preferred.
- Sweeteners like honey or agave can replace maple syrup and sugar.
- Omit jelly and use extra fresh fruit for a lighter option.
- Top with nuts or seeds for added crunch and nutrients.
- Store base pudding in fridge for 3–5 days; add toppings fresh when ready to eat.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 9g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
