Creamy Coconut Milk Chia Pudding
Full-fat canned coconut milk and chia seeds thicken in the refrigerator, with toasted shredded coconut added at serving.
Ingredients
Main Ingredients
- 1/4 cup unsweetened shredded coconut toasted separately and added at serving
- 1/4 cup chia seeds Base ingredient for the pudding.
- 1 cup full-fat canned coconut milk unsweetened; stir the can smooth before measuring
- 2 tsp agave Adjust sweetness to taste.
- Pinch salt
- 1/4 cup coconut water or filtered water Optional, for thinning the pudding.
Instructions
- Toast the shredded coconut in a dry pan for 3–5 minutes, stirring until pale golden; transfer to a cool plate.
- Recombine the canned coconut milk and measure 1 cup. If warmed to smooth it, allow it to cool.
- Mix chia seeds with the measured milk, agave, and salt. After 5 minutes, whisk the base a second time.
- Cover and chill at least 30 minutes; an overnight refrigerator hold is optional.
- Loosen with small additions of optional coconut water or filtered water if needed. Split into two small servings and finish with toasted coconut.
Notes
Whisk again after the initial five-minute rest. The minimum refrigerator chill is thirty minutes; overnight is optional. Keep coconut topping separate.