Description
A creamy and nutritious vanilla chia pudding made with coconut and almond milk, flavored with vanilla extract and sweetened naturally with maple syrup or honey. This easy no-cook recipe is perfect for a healthy breakfast or snack, offering a deliciously smooth texture and plenty of fiber and protein from chia seeds.
Ingredients
Liquid Ingredients
- 1/2 cup canned coconut milk
- 1/2 cup almond milk
- 1 tablespoon vanilla extract
Sweeteners and Flavors
- 1-2 tablespoons maple syrup or honey (adjust based on desired sweetness)
- 1 tablespoon almond butter
Seeds
- 1/4 cup chia seeds
Instructions
- Mix Liquids and Flavorings: Whisk together the canned coconut milk, almond milk, vanilla extract, maple syrup or honey, and almond butter in a bowl until the mixture is smooth and well combined.
- Add Chia Seeds: Stir in the chia seeds and whisk again to ensure the seeds are evenly distributed throughout the liquid mixture.
- Refrigerate and Stir: Pour the mixture into a storage container, then place it in the refrigerator. After about twenty minutes, remove and give the pudding another good stir to break up any clumps and ensure even consistency.
- Chill Overnight: Allow the chia pudding to set and thicken in the fridge overnight (approximately 12 hours) for the best texture and flavor.
- Serve: In the morning, stir the pudding again and top with fresh berries, granola, or extra nut butter if desired. Enjoy your nutritious and delicious vanilla chia pudding!
Notes
- You can adjust the sweetness by varying the amount of maple syrup or honey used.
- Feel free to substitute almond butter with any nut or seed butter you prefer.
- This recipe can be made vegan by using maple syrup instead of honey.
- For creamier pudding, use full-fat canned coconut milk.
- Chia pudding can be stored in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
