Mix the canned coconut milk, vanilla extract, maple syrup, chia seeds, and salt using a whisk in a mixing bowl or container. Whisk until well combined. Make sure there are no clumps of chia seeds.
Taste the mixture and adjust the sweetness if needed.
Cover the bowl or container and refrigerate for at least 2 hours or overnight if you have enough time. The mixture should thicken and become pudding-like in texture.
Once the chia pudding has been set, carefully transfer it into serving bowls or jars.
Peel and finely dice the mango, then distribute it evenly on top of the chia mixture.
Video
Notes
Use the right chia seeds to liquid ratio: the ideal chia seeds to milk ratio should be 1:2.
The chia seeds can settle at the bottom of the container as the pudding sits, so be sure to stir it before serving to ensure it's evenly mixed.
If the pudding gets thick, add some extra milk to it. Add some more chia seeds if it's too thin.
For best results, it is recommended to refrigerate the chia pudding for a minimum of two hours, or if you’re preparing it for the next day, leave it overnight before you are ready to enjoy it. This process will enable chia seeds to soak up the canned coconut milk and achieve the creamy pudding texture you’re looking for.
While chia pudding is delicious on its own, you can use your imagination and customize it with your favorite toppings like fresh fruit, nuts, or granola. Adding the toppings just right before serving the chia pudding is ideal.
Nutrition
Nutrition Facts
First Watch Chia Pudding Recipe
Amount per Serving
Calories
1032
% Daily Value*
Fat
94
g
145
%
Saturated Fat
69
g
431
%
Trans Fat
0.1
g
Polyunsaturated Fat
14
g
Monounsaturated Fat
5
g
Sodium
535
mg
23
%
Potassium
1089
mg
31
%
Carbohydrates
45
g
15
%
Fiber
27
g
113
%
Sugar
14
g
16
%
Protein
17
g
34
%
Vitamin A
41
IU
1
%
Vitamin C
10
mg
12
%
Calcium
415
mg
42
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
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