Coconut Chia Pudding
A creamy and satiating blend of coconut milk, coconut cream, coconut sugar, cinnamon, and chia seeds, perfect for snack and dessert alike!
Equipment
- 1 blender
Ingredients
- 2 cans coconut milk
- 2 cans coconut cream
- 1 cup coconut sugar
- 1 cup chia seeds
- 1 tbsp ground cinnamon
Instructions
- Assemble ingredients and equipment.
- Add coconut cream, coconut milk, coconut sugar, and cinnamon to the blender.
- Blend until thoroughly mixed, scraping down the sides as needed.
- Add chia seeds.
- Stir to evenly incorporate.
- Pour pudding into mason jars, add lids, and refrigerate for 24 hours or until set.
Notes
You may not need the full 24 hours for the chia seeds to absorb the coconut milk. I typically make this in the evening, refrigerate overnight, and it's ready to sample in the mornings.
This is a bulk recipe; if you simply want to try it, split the recipe in half:
- 1 can of coconut milk
- 1 can of coconut cream
- 1/2 cup of coconut sugar
- 1/2 cup of chia seeds
- 1-2 tsp of cinnamon
Tried this recipe?Let us know how it was!