Berry Chia Pudding
This Berry Chia Pudding uses just 6 ingredients to make a creamy, naturally sweet breakfast, snack, or dessert. Coconut milk, coconut cream, chia seeds, and vanilla extract form a decadent base layered with a berry compote!
Servings: 8 Servings
Calories: 220kcal
Ingredients
Coconut Chia Layer
- 1 Cup Chia Seeds
- 3 ½ Cups Coconut Milk unseated
- ¼ Cup Coconut Cream
- 1 Teaspoon Vanilla
- ¼ Cup Maple Syrup
- ¼ Teaspoon Salt
Berry Compote Layer
- 2 Cups Mixed Berries
- 1 Lemon juiced & zested
- 2 Tablespoons Maple Syrup
Instructions
- In a medium bowl, combine 1 cup chia seeds, 3½ cups coconut milk, ¼ cup coconut cream, 1 teaspoon vanilla, ¼ cup maple syrup, and ¼ teaspoon salt. Stir vigorously for 30 seconds to prevent clumping. The canned coconut cream often has a chunky consistency. Whisk it thoroughly to break up all lumps. Cover and refrigerate for at least 1 hour, or up to overnight. After 30 minutes, remove from the fridge and stir again to redistribute any seeds that have settled to the bottom. This ensures even hydration and consistent texture throughout.
- The pudding is ready when it reaches a thick, spoonable consistency similar to tapioca pudding. The chia seeds will have expanded to about 10 times their original size. To make the berry compote, add 2 cups mixed berries, the juice and zest of 1 lemon, and 2 tablespoons maple syrup to a microwave-safe bowl. Microwave for 60-90 seconds until the berries are hot and beginning to break down. Use a fork to mash the berries into a chunky jam-like consistency. The natural pectin will thicken the mixture as it cools.
- Assemble your berry chia pudding. Spoon a layer of coconut chia pudding into individual serving jars or bowls, followed by a layer of berry compote. Continue alternating layers until each container is full, ending with berry compote on top. Top with fresh berries, toasted coconut flakes, or granola.
Notes
- Texture Sensitive Option: If you're sensitive to texture, blend the chia seeds into a powder before mixing. This creates a smoother pudding without the chia consistency.
- 20 Minute Hack: For faster results, heat your coconut milk & cream to 110°F liquid (warm to the touch, not hot) before adding the chia seeds. This achieves the same texture in 20 minutes that cold-soaking does in an hour. Don't exceed 120°F or you'll damage the omega-3 fatty acids.
Nutrition
Calories: 220kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 5mg | Potassium: 167mg | Fiber: 9g | Sugar: 15g | Vitamin A: 29IU | Vitamin C: 2mg | Calcium: 197mg | Iron: 2mg
