Quick Coconut Cream Chia Pudding

Quick coconut cream chia pudding has become my favorite refreshing breakfast or afternoon snack when I want something light creamy and tropical. One sunny morning I woke up craving a beach vacation vibe so I decided to mix coconut milk with chia seeds and top it with my favorite fruits and the moment I took that first spoonful I felt like I was on a mini getaway right in my own kitchen.

Now whenever I need a quick make-ahead breakfast or a beautiful healthy treat to brighten my day this quick coconut cream chia pudding is always my go-to because it’s so easy to prepare looks stunning and feels like a sweet little escape in a bowl.

Ingredients

• Here’s what I use for this recipe. Feel free to mix and match the toppings as you like!
• Chia seeds – The magic ingredient that thickens into a pudding texture.
• Full-fat coconut milk – Adds rich creamy tropical flavor.
• Maple syrup or honey – Natural sweetness to balance the coconut.
• Vanilla extract – Brings warmth and enhances the overall taste.
• Fresh mango – Juicy and sweet for a bright burst.
• Kiwi – Tart and refreshing for a pop of green.
• Toasted coconut flakes – Crunchy and toasty for extra tropical flair.

Tools You’ll Need

• Mixing bowl – Perfect for stirring the chia mixture together.
• Whisk or spoon – Helps prevent clumps and ensures smooth consistency.
• Jar or bowl – For chilling and serving.
• Knife & cutting board – For prepping all those colorful fruits.

Instructions

Step 1: Mix the base

I start by adding chia seeds, coconut milk, maple syrup or honey, and vanilla extract to a mixing bowl. I whisk everything together really well so the chia seeds are evenly distributed.

Step 2: Chill

I cover the bowl or pour the mixture into jars and refrigerate for at least 4 hours or overnight until thick and pudding-like.

Step 3: Prep toppings

While the pudding sets, I peel and chop the mango into cubes and slice the kiwi into rounds. I also toast my coconut flakes lightly in a pan if they aren’t already toasted.

Step 4: Assemble

Once the pudding is ready, I give it a quick stir and top it generously with mango chunks, kiwi slices, and toasted coconut flakes.

Step 5: Serve

I enjoy it straight from the jar or bowl for a creamy dreamy tropical treat!

Tips

For extra flavor, you can stir in a little lime zest or coconut extract. If you like a smoother texture, blend the pudding before chilling. Make a big batch so you have a quick breakfast or snack ready for a few days.

Ways to Serve

I love serving this quick coconut cream chia pudding as a breakfast bowl with granola or as a beautiful dessert layered in small glasses for a dinner party. It’s also perfect as a post-workout snack when you want something cool and satisfying.

Frequently Asked Questions

Can I make quick coconut cream chia pudding ahead of time?

Yes! It keeps beautifully in the fridge for up to 4 days.

Is quick coconut cream chia pudding vegan?

It is if you use maple syrup instead of honey.

Can I use light coconut milk for quick coconut cream chia pudding?

You can, but it will be less creamy. Full-fat coconut milk gives the best rich texture.

See You in the Kitchen

I hope you give this quick coconut cream chia pudding a try! It’s easy, fresh, and a fun way to enjoy tropical flavors at home. I can’t wait to see your colorful creations and hear what toppings you choose!

Happy Cooking!

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