COCONUT CHIA PUDDING WITH VANILLA MAPLE INFUSION

COCONUT CHIA PUDDING WITH VANILLA MAPLE INFUSION

Coconut Chia Pudding With Vanilla Maple Infusion is a simple, satisfying and naturally vegan dish made with just four wholesome ingredients. It is made with its creamy texture and rich coconut flavour, this pudding makes for a luxurious breakfast, a nourishing snack or a light dessert. Chia seeds are rich in fibre, omega-3 fatty acids and plant-based protein, helping keep you full and energised throughout the day. Combined with coconut milk, a dash of maple syrup and vanilla extract, they absorb the liquid and form a thick and pudding-like consistency overnight. This dish requires no cooking, making it ideal for busy mornings or meal preparation routines. Whether served plain or topped with fresh fruit, toasted coconut or a handful of nuts, this Coconut Chia Pudding With Vanilla Maple Infusion is endlessly versatile, wonderfully indulgent and entirely dairy and gluten-free.

RECIPE CATEGORY

Breakfast

SERVING SIZE

1

CUISINE

Caribbean

PREPARATION/TECHNIQUES

No-Cook, Prepared in Advance, 5 Ingredients or Less

OCCASION/HOLIDAY

Spring, Summer, Picnic, Mother’s Day, Back to School

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Healthy, High Fibre, Quick & Easy, Low/No Sugar, Wheat / Gluten-Free, Raw, Kid Friendly

DISH TYPE

Pudding

INGREDIENTS

The following ingredients are required for the preparation of Coconut Chia Pudding With Vanilla Maple Infusion:

• 120 millilitres | 4.06 fluid ounces | ½ cup coconut milk
• 12 grams | 0.42 ounces | 1 tablespoon chia seeds
• 3 grams | 0.11 ounces | ½ teaspoon maple syrup
• 25 millilitres | 0.04 fluid ounces | ¼ teaspoon vanilla extract

FULL NUTRITIONAL INFORMATION

• Calories: 178 kilocalories
• Protein: 3.2 grams
• Fat: 11.2 grams
• Saturated Fat: 9.8 grams
• Carbohydrate: 15.5 grams
• Sugars: 3.5 grams
• Fibre: 5.4 grams
• Sodium: 7 milligrams

PREPARATION

These steps are followed for the preparation of Coconut Chia Pudding With Vanilla Maple Infusion:

• Combine Ingredients: In a jar or small bowl, mix coconut milk, chia seeds, maple syrup and vanilla extract.
• Whisk Thoroughly: Stir or whisk for 30 seconds to ensure seeds are evenly dispersed and not clumped.
• Let Sit Briefly: After 5 minutes, stir again to prevent separation and improve texture.
• Chill To Set: Cover and refrigerate for at least 2 hours or overnight until thickened.
• Serve And Enjoy: Enjoy chilled on its own or topped with your favourite fruit or granola.

PREPARATION TIME

3 minutes

COOKING TIME

0 minutes

TIPS

Here are some helpful tips for the preparation of Coconut Chia Pudding With Vanilla Maple Infusion:

• Stir Twice: Stirring once after a few minutes helps distribute the chia seeds evenly and prevents clumps.
• Chill Overnight: Letting it rest overnight creates the best creamy texture.
• Use Full-Fat Coconut Milk: For a more decadent pudding, use canned full-fat coconut milk rather than light versions.
• Portion It Out: Divide into small jars or containers for easy grab-and-go breakfasts during the week.

VARIATIONS

• Fruit Fusion: Stir in mashed mango, pineapple or banana before chilling.
• Chocolate Option: Add 1 teaspoon cocoa powder or melted vegan chocolate for a dessert twist.
• Protein Boost: Mix in ½ scoop of vanilla or unflavoured plant-based protein powder.
• Toppings Galore: Garnish with toasted coconut flakes, sliced almonds or berry compote.
• Spiced Pudding: Try cinnamon, cardamom or a pinch of nutmeg for warm and aromatic depth.

PREPPING AND STORAGE

• Refrigerator Storage: Store in an airtight container for up to 4 days. Stir it before serving.
• Freezer Storage: Freeze individual portions for up to 1 month. Thaw it in the refrigerator overnight.
• Meal Preparation Friendly: Prepare multiple jars at once and label with the date for easy access.