Vanilla Chia Seed Pudding is healthy and indulgent enough to enjoy it for breakfast, dessert, and anytime in between! Antioxidant rich chia seeds are softened to pudding with unsweetened coconut milk and maple syrup. For a delicious vegan treat!
Vanilla Chia Seed Pudding
This is another recipe adaptation I adapted from the Food Network. Once I landed on the right consistency and ratio of chia to milk, I discovered that chia pudding can take on any flavor combination of your choosing because the chia seed does not have a distinct flavor.
- Chocolate (add 1/4 cup cocoa powder)
- Almond (using almond extract instead of vanilla)
The options are vast.
Aside from the health benefits of the chia seed, the little seed is a wonder in the way it puffs up and absorbs liquid, resulting in the pudding consistency, similar to a tapioca.
Keeping the recipe healthy, I do like to use dairy-free milk and my preference is unsweetened coconut milk. You can also use almond milk or soy milk, all of which also come in vanilla flavored options, which would work too.
I stick with the natural flavors to give me a blank canvas to add other flavors or spices as I see fit. The maple syrup will also add another layer of flavor, and who doesn’t like a little maple syrup flavor. Though when you use maple syrup, use the real stuff, not the childhood favorite in the lady-shaped jar. Maple syrup does have a lower glycemic index than sugar (making it a healthier option if you are concerned about blood sugar levels and carbs).
Making Chia Seed Pudding
The pudding should sit in the refrigerator at least overnight to allow the chia to soak up the liquid and thicken to pudding consistency. From there, you can treat the pudding just like you would yogurt or dessert, topping it with whatever flavor you are in the mood for!
I always top mine with whipped cream and my Whipped Coconut Cream keeps in line with the healthy motif. Blackberries and toasted coconut round out this recipe, but the vanilla chia pudding would also taste lovely with chocolate chips (ah, yes please), raspberries, blueberries, strawberries, slivered almonds, bananas … the list goes on and on.
As you can see, the hardest part of this recipe is getting the seed to liquid ratio to a consistency that you like, and from there you can jazz it up any way you like!
Vanilla Chia Seed Pudding
- Serving Glasses
- 1/3 cup + 2 teaspoons chia seeds
- 2 cups unsweetened carton coconut milk (almond milk or soy milk also work)
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup sweetened or unsweetened shredded coconut, toasted
- 1/2 cup Whipped Coconut Cream
- 1/2 cup blackberries, sliced in half (any berry or fruit will work)
- In a medium mixing bowl, combine the chia seeds, coconut milk, maple syrup, and vanilla extract. Stir to combine. Cover with plastic wrap and refrigerate for at least 8 hours – overnight is preferred.
- When ready to serve, portion into desired serving glasses or bowls, top with berries, whipped cream, and toasted coconut flakes, and enjoy!