Coconut Chia Pudding Cups - A Creamy, Make-Ahead Treat

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Prep Time 10

Total Time 10

Servings: 4 servings

Chia seeds: Whole black or white chia seeds work. White chia gives a lighter color, but both taste the same.
Full-fat coconut milk: For the creamiest texture and rich coconut flavor. You can use light coconut milk for a lighter option.
Unsweetened coconut milk beverage or almond milk: To thin the full-fat coconut milk for a silky texture.
Maple syrup or honey: Natural sweetener that blends smoothly.
Vanilla extract: Adds warmth and dessert-like aroma.
Salt: Just a pinch to enhance flavor.
Shredded or toasted coconut: Optional, for topping and extra texture.
Fresh fruit: Berries, mango, pineapple, kiwi, or banana are great choices.
Nuts and seeds: Almonds, pistachios, pumpkin seeds, or hemp hearts for crunch.
Extras (optional): Lime zest, cocoa nibs, or a drizzle of nut butter.

Mix the base: In a medium bowl or large measuring cup, whisk 1 can (13.5 oz) full-fat coconut milk with 1 to 1.25 cups unsweetened coconut milk beverage (or almond milk) until smooth and no lumps remain.
Sweeten and season: Add 2 to 3 tablespoons maple syrup or honey, 1 teaspoon vanilla extract, and a small pinch of salt. Whisk well.
Add chia: Whisk in 6 tablespoons chia seeds. Stir for 30–45 seconds, making sure seeds are evenly distributed and not clumping.
Let it thicken: Rest for 10 minutes on the counter, then whisk again to break up any settling clumps.
Portion: Pour into 4 to 6 small jars or cups, leaving space for toppings. Cover with lids or wrap tightly.
Chill: Refrigerate at least 3 hours, ideally overnight, until thick and pudding-like. If it’s too thick, stir in a splash of milk. If too thin, stir in 1 tablespoon chia and chill 20–30 minutes more.
Top and serve: Add fruit, toasted coconut, and nuts before eating. For a tropical twist, try mango + lime zest + coconut flakes.