Description

This Easy Coconut Chia Pudding is a creamy, no-cook recipe inspired by the flavor of Raffaello coconut treats. Made with coconut milk, chia seeds, and a touch of sweetener, it’s a healthy dessert or breakfast option that’s dairy-free and vegan.

Ingredients

Units Scale

1 cup canned full-fat coconut milk
1/2 cup unsweetened almond milk (or other plant-based milk)
1/4 cup chia seeds
2 tablespoons maple syrup or agave syrup
1/2 teaspoon vanilla extract
1/4 cup unsweetened shredded coconut
Optional toppings: chopped almonds, more shredded coconut, white chocolate shavings, or fresh berries

Cook Mode Prevent your screen from going dark

Instructions

In a medium mixing bowl or jar, combine the coconut milk, almond milk, chia seeds, maple syrup, vanilla extract, and shredded coconut.
Whisk well until fully combined, then let sit for 5 minutes and whisk again to prevent clumping.
Cover and refrigerate for at least 2 hours or overnight until thickened.
Stir well before serving. Add toppings of choice such as chopped almonds, extra coconut, or berries.
Serve chilled as a healthy breakfast, snack, or dessert.

Notes

For a nut-free version, use oat or rice milk instead of almond milk.
Adjust sweetness to taste by adding more or less syrup.
For a thicker pudding, reduce the almond milk slightly or add more chia seeds.
Lasts in the fridge for up to 5 days—perfect for meal prep.

Nutrition

Serving Size: 1 bowl
Calories: 310
Sugar: 6g
Sodium: 60mg
Fat: 24g
Saturated Fat: 18g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 8g
Protein: 5g
Cholesterol: 0mg