Toasted Coconut Chia Pudding

  • serves 4

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

152 Ratings
Directions for: Toasted Coconut Chia Pudding


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

⅓ cup chia seeds

For Serving

⅓ cup unsweetened coconut flakes or shredded coconut

2 cups cubed tropical fruit (dragonfruit, mango, pineapple, etc.)


For the Chia Pudding

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).

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.

For Serving

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

Tips and Substitutions

Make Ahead 
Chia Pudding: 1 week
Toasted coconut: 6 months

Source and Credits

From Whole Bowls by Allison Day (Skyhorse Publishing, April 2016)

See more: Dessert, Fruit, Gluten-Free

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