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Toasted Coconut Chia Pudding

Toasted Coconut Chia Pudding
Yields
4 servings

An assortment of tropical fruit acts as the perfect topping along with a sprinkling of coconut.

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ingredients

For the Chia Pudding

1
cup unsweetened plain almond milk
1
cup full-fat coconut milk (thick, canned)
2
Tbsp maple syrup
1
tsp lime juice
1
tsp vanilla extract
1
pinch sea salt
cup chia seeds

For Serving

cup unsweetened coconut flakes or shredded coconut
2
cups cubed tropical fruit (dragonfruit, mango, pineapple, etc.)
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directions

Notes

Make Ahead Chia Pudding: 1 weekToasted coconut: 6 months

Step 1

In a large bowl, whisk together all pudding ingredients except chia seeds. Whisk in chia seeds; continue to whisk for 1 minute. Rest at room temperature for 20 minutes, whisking every so often. Cover and chill for at least 3 hours (overnight best).

Step 2

To a large non-stick skillet, add coconut, toasting over medium for 1 to 2 minutes until light brown; immediately transfer to a plate.

Step 3

Stir pudding vigorously. To bowls, add chilled pudding; top with fruit and toasted coconut. Serve.

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