Overnight Chia Pudding with Coconut Milk
This 4-ingredient overnight chia pudding with coconut milk is super easy to make and perfect for meal prep! And with so many topping options, there are endless ways to enjoy it...as a breakfast, lunch, snack or dessert! It's also vegan and gluten-free and perfect with our oil-free granola.
Servings 6 (makes approximately 3 cups)
- 3 cups unsweetened, plain coconut milk beverage (the kind in the carton) or light canned coconut milk if preferred
- 3 tbsp maple syrup
- 1 ½ tsp pure vanilla extract
- ¾ cup chia seeds
- fruit such as blueberries, strawberries, bananas, etc.
- peanut butter, almond butter, cashew butter or other nut butter
- jam or preserves
- shredded coconut
- cacao nibs
- granola (I used my oil-free, gluten-free granola)
Add the coconut milk to a 4-cup glass bowl with a lid followed by the maple syrup, vanilla and chia seeds.
Whisk together until everything is well-combined.
Cover and refrigerate overnight (at least 5-6 hours). Use a spoon to stir and break up any chia clumps before serving.
Enjoy alone or with your favorite add-ons.
If you're able to, you can stir the pudding 1 or 2 times during refrigeration to lessen the amount of chia clumps.
I found that using a wider vessel provides the best results with less clumping. I used a 7-cup glass container with a 7-inch diameter.
See the post above regarding using a different type of plant-based milk.
Store in an airtight container(s) in the refrigerator for up to 5 days.
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
Nutrition was calculated using Silk brand unsweetened coconut milk beverage.
Calories: 153kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Fiber: 7g