Vegan Coconut Chia Pudding: no-cook, power-packed, flavorful, delicious & nutritious breakfast recipe using coconut milk, chia seeds, strawberries, and dry fruits. It can be made overnight or 2-3 hours before breakfast. They make an excellent snack, especially for that 2 pm energy slump.
Vegan Coconut Chia Pudding
If thinking about breakfast makes your head spin, then I’m here to rescue you and if breakfasts are your favorite, then you’re in for a treat.
This nutrient-packed dish is perfect for your busy mornings (and lazy ones), meal prepping, or a guilt-free snack.
It’s rich in fiber, healthy fats, and plant-based protein, making it not only delicious but versatile too. You can top it with your favorite fresh/frozen fruits, nuts, or seeds to create a wholesome – energizing meal.
As pretty as they look, they are equally easy to make…infact absolutely no-cook and can be stored in the fridge for upto 2 days (store pudding and fresh fruit separately).
Vegan Coconut Chia Pudding Ingredients:
I’m one of those people who think of breakfast when I go to bed at night and most of the time it’s a smoothie or oats.
But these days I’m all things chia pudding (seriously, they are one superfood) with different flavors, toppings, etc. Let’s get started and grab these ingredients for our pudding:
Coconut Milk: this can be fresh homemade coconut milk or store-bought canned coconut milk or carton. Choose the thickness or lightness of milk as per your taste. If choosing thicker coconut milk, add a little water when soaking chia seeds to help them puff up.
Coconut Cream (optional): this is an optional ingredient and makes the pudding texture more creamy.
Chia Seeds: use any variety you have.
Fresh Strawberries: you can use frozen or dried versions too or any other berry or fruit you like.
Mixed Dry Fruits: use any mix you like whether it’s dry fruits or seed mix.
Sweetener Of Choice: I’m using ‘maple syrup’ but you can use any sweetener of choice including sugar or agave nectar.
Before we go ahead, I just wanted to talk a little bout ‘Chia Seeds’ especially if you are a vegan or vegetarian and looking to add more vitamins and minerals to your diet, it’s a great choice.
Rich in Omega-3 Fatty Acids: they are one of the best plant-based sources of omega-3 fatty acids, which are essential for brain function and heart health.
High in Fiber: the seeds are packed with fiber, which aids in digestion and helps keep you full longer.
Plant-Based Protein: they offer a good amount of protein, which is crucial for those following a vegan diet.
How to Make a Vegan Coconut Chia Pudding:
Making vegan chia pudding is incredibly simple and requires only a few ingredients. The best part? It takes just five minutes to prepare!
Once you make it, you can store it in the fridge for up to five days, making it perfect for meal prep.
Mix the Ingredients: In a medium bowl, combine the chia seeds, coconut milk, and maple syrup. Whisk thoroughly to ensure the chia seeds are evenly distributed.
Let It Sit: Allow the mixture to sit for 5-10 minutes, then give it another good stir to prevent clumping. Cover the bowl and refrigerate for at least 2 hours or overnight.
Serve and Enjoy: Once the chia seeds have absorbed the liquid and the pudding has thickened, it’s ready to eat! Transfer it to serving bowls and top with sliced strawberries and chopped mixed nuts. Enjoy 🙂
Tips for Perfect Vegan Coconut Chia Pudding
Use Full-Fat Coconut Milk: For the creamiest texture, opt for full-fat coconut milk. If you prefer a lighter version, you can use light coconut milk, but the pudding will be slightly thinner.
Adjust the Sweetness: You can adjust the sweetness to your preference by adding more or less maple syrup. Alternatively, you can use other sweeteners like agave nectar, coconut sugar, or even dates.
Whisk Well: To avoid clumping, whisk the chia seeds thoroughly when combined with the coconut milk. It’s also a good idea to stir the mixture again after 5-10 minutes before placing it in the fridge.
Meal Prep Friendly: Chia pudding is perfect for meal prep! Make a large batch and store it in individual jars or containers for a quick grab-and-go breakfast throughout the week.
Other Combinations & Tips:
Vegan coconut chia pudding is the perfect combination of simplicity, nutrition, and flavor.
Here are some variations to it:
Mango Chia Pudding
Berry Chia Pudding
Chocolate Chia Pudding
Banana Chia Pudding
Matcha Chia Pudding
You can also try them with other kinds of milk like oats milk, cashew milk, or almond milk.
Whether you’re prepping breakfast for a busy week or creating a healthy dessert, this recipe is a versatile, plant-based option that will keep you full and satisfied.
With endless toppings and flavor variations, you’ll never get bored of this easy-to-make dish.
Try it out today, and enjoy a deliciously healthy start to your day!
:: You May Also Like ::
Berry Cherry Protein Pudding (Vegan)
Matcha Mango Chia Pudding (Vegan)
Mango Matcha Chia Layered Smoothie
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Vegan Coconut Chia Pudding (No-Cook)
Vegan Coconut Chia Pudding: no-cook, power-packed, flavorful, delicious & nutritious breakfast recipe using coconut milk, chia seeds, strawberries, and dry fruits.
Ingredients
- 1.5 Cups Coconut Milk
- 1/4 Cup Coconut Cream (optional)
- 4 Tbsp Chia Seeds
- 4-5 Fresh Strawberries - sliced
- 4 Tbsp Mixed Dry Fruits - chopped
- Sweetener Of Choice (I'm using maple syrup)
Instructions
Mix the Ingredients:
- In a medium bowl, combine the chia seeds, coconut milk, and maple syrup.
- Whisk thoroughly to ensure the chia seeds are evenly distributed.
Let It Sit:
- Allow the mixture to sit for 5-10 minutes, then give it another good stir to prevent clumping.
- Cover the bowl and refrigerate for at least 2 hours or overnight.
Serve and Enjoy:
- Once the chia seeds have absorbed the liquid and the pudding has thickened, it’s ready to eat!
- Transfer it to serving bowls and top with sliced strawberries and chopped mixed nuts. Enjoy 🙂
Notes
Coconut Milk: this can be fresh homemade coconut milk or store-bought canned coconut milk or carton. Choose the thickness or lightness of milk as per your taste. If choosing thicker coconut milk, add a little water when soaking chia seeds to help them puff up.
Coconut Cream (optional): this is an optional ingredient and makes the pudding texture more creamy.
Chia Seeds: use any variety you have.
Fresh Strawberries: you can use frozen or dried versions too or any other berry or fruit you like.
Mixed Dry Fruits: use any mix you like whether it's dry fruits or seed mix.
Sweetener Of Choice: I'm using 'maple syrup' but you can use any sweetener of choice including sugar or agave nectar.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 400Total Fat: 43gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 45mgCarbohydrates: 53gFiber: 11gSugar: 33gProtein: 9g
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