We’ve been meal-prepping this Creamy Coconut Chia Pudding for over 8 years now, and it simply never gets old. The creamy coconut is so tasty with tropical fruits in the winter. And in the summer months, I love to add chopped peaches or berries! It’s a healthy, easy-to-make snack that’s really popular with kids as well. I used to make this recipe mostly for make-ahead breakfasts, but these days more often than not I eat it as a snack. It does make a great breakfast though, especially if you’re short on time in the mornings. I’ve found I do better with protein-packed savory breakfasts. But you could easily add your favorite protein powder or collagen powder to this recipe. The 1 simple ingredient that makes this chia pudding so addictive is the ground cardamom. It’s such an underrated spice, and when you combine it with coconut, magic happens. That combo also happens to be perfectly paired with tropical fruits which is a bonus in the middle of the winter!
How to make this recipe step by step
Step 1: We’ll start by blending the coconut milk, maple syrup, cardamom, vanilla, and water together with a pinch of salt until smooth. You can also whisk or stir everything together in a bowl. Step 2: Add the chia seeds to the coconut mixture and blend on low just to combine. Step 3: Pour the chia pudding mixture evenly into your containers. I like to use 1 cup mason jars for a total of 6 puddings. Step 4: Next refrigerate the chia pudding until thickened, 2-3 hours. Finally, top each chia pudding with the fruit of your choice and store it in the fridge for 4-5 days. You can also top the chia pudding with fruit before it’s thickened but the fruit will sink a bit. I sure hope you enjoy this Creamy Coconut Chia Pudding. If you do make it, I hope you’ll leave me a comment/rating below. I always love hearing from you here! This recipe was originally published in 2013, but has been updated in 2023 with more tips, information, nutritional facts, and new photos.
