Name: Coconut Chia Breakfast Pudding
Ingredients: 1/2 cup (approx. 80g) Chia Seeds: These tiny powerhouses are the star, gelling up to create the pudding texture and packing a nutritional punch.; 2 cups (480ml) Full-Fat Coconut Milk (canned): Provides a rich, creamy base and a distinct tropical flavour. Full-fat is recommended for the best texture, but light coconut milk can be used for a lower-fat version.; 1/4 cup (60ml) Unsweetened Almond Milk (or any other milk): Helps to thin the coconut milk slightly for a perfect pudding consistency; you can use dairy milk, soy milk, oat milk, or even just water.; 2-4 tablespoons Maple Syrup (or honey, agave nectar): Your primary sweetener. Adjust the quantity to your preferred level of sweetness. For a sugar-free option, use a sugar substitute or omit entirely and rely on fruit toppings for sweetness.; 1 teaspoon Vanilla Extract: Enhances the overall flavour profile, adding a warm, aromatic note that complements the coconut.; 1/4 teaspoon Ground Cinnamon (optional): Adds a touch of warmth and spice, pairing beautifully with coconut and vanilla.; Pinch of Salt: Balances the sweetness and enhances the other flavours in the pudding.

Ingredients

Scale

1/2 cup (approx. 80g) Chia Seeds: These tiny powerhouses are the star, gelling up to create the pudding texture and packing a nutritional punch.
2 cups (480ml) Full-Fat Coconut Milk (canned): Provides a rich, creamy base and a distinct tropical flavour. Full-fat is recommended for the best texture, but light coconut milk can be used for a lower-fat version.
1/4 cup (60ml) Unsweetened Almond Milk (or any other milk): Helps to thin the coconut milk slightly for a perfect pudding consistency; you can use dairy milk, soy milk, oat milk, or even just water.
2–4 tablespoons Maple Syrup (or honey, agave nectar): Your primary sweetener. Adjust the quantity to your preferred level of sweetness. For a sugar-free option, use a sugar substitute or omit entirely and rely on fruit toppings for sweetness.
1 teaspoon Vanilla Extract: Enhances the overall flavour profile, adding a warm, aromatic note that complements the coconut.
1/4 teaspoon Ground Cinnamon (optional): Adds a touch of warmth and spice, pairing beautifully with coconut and vanilla.
Pinch of Salt: Balances the sweetness and enhances the other flavours in the pudding.

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Instructions

Combine Wet Ingredients: In a medium-sized mixing bowl or a large jar (at least 4-cup capacity), add the full-fat coconut milk, almond milk (or your milk of choice), maple syrup, vanilla extract, ground cinnamon (if using), and the pinch of salt.
Whisk Thoroughly: Whisk these wet ingredients together vigorously until they are completely combined and the maple syrup is evenly distributed. Ensure there are no lumps of coconut cream if your canned coconut milk was separated.
Add Chia Seeds: Gradually sprinkle the chia seeds into the liquid mixture while continuously whisking. This is crucial to prevent the chia seeds from clumping together. Continue to whisk for about 1-2 minutes to ensure every seed is coated and suspended in the liquid.
Initial Rest & Second Whisk (Important!): Let the mixture sit at room temperature for 10-15 minutes. During this time, the chia seeds will begin to absorb the liquid and swell. After this initial rest, give the mixture another thorough whisk. This second whisk is key to breaking up any clumps that may have formed and ensuring a smooth, homogenous pudding.
Chill and Thicken: Cover the bowl or jar tightly with plastic wrap or a lid. Transfer the mixture to the refrigerator to chill and set. This will take at least 4 hours, but for the best texture and flavour, it’s ideal to let it chill overnight (6-8 hours). The chia seeds will fully hydrate and thicken the mixture into a luscious pudding.
Check Consistency & Serve: Once chilled, remove the pudding from the refrigerator. Give it a good stir. If the pudding is too thick for your liking, you can stir in a tablespoon or two more of almond milk (or your chosen milk) until it reaches your desired consistency. If it’s too thin (unlikely if measurements are followed, but possible if chia seeds are old), you can add another teaspoon of chia seeds, whisk well, and chill for another hour or two.
Portion and Garnish: Spoon the Coconut Chia Breakfast Pudding into individual serving bowls, glasses, or jars. Garnish with your favourite toppings just before serving. Enjoy chilled!

Nutrition

Serving Size: one normal portion
Calories: 400