Creamy coconut milk chia pudding

Coconut milk holds a special place in our homes and also our hearts. Many of us here in India have grown up enjoying the rich, creamy flavor it adds to our food and then the Indian culinary culture at large. Even as adults we remember the sight of our grandmothers lovingly preparing coconut milk kheer and payasam in sturdy clay pots or shiny aluminum kadhai? Those moments weren’t just about the food—they were about the care and tradition behind it. In this recipe, we will honor those native memories and celebrate how coconut milk continues to connect us to our roots while inspiring new creations.

Homemade coconut milk is the secret to unlocking the best flavor in your desserts. To prepare, grate one large fresh coconut and blend it with two cups of warm water until smooth. Strain the mixture through a muslin cloth or a fine sieve, squeezing out the liquid thoroughly. This is your first extract—thick and creamy. Repeat the process with another cup of water for a lighter second extract. Use the first for desserts like pudding and the second for cooking curries or lighter dishes.

Ingredients

• 400 ml coconut milk
• 3 tbsp chia seeds
• 2 tbsp maple syrup or honey
• 1 tsp vanilla extract
• Pinch of salt

Method

1. Combine the ingredients in a mixing bowl. Whisk together the coconut milk, chia seeds, maple syrup (or honey), vanilla extract, and a pinch of salt until the chia seeds are evenly distributed.
2. Cover the bowl and let it rest. Refrigerate for at least two hours, or overnight for best results. During this time, the chia seeds will absorb the liquid and create a thick, pudding-like texture.
3. After about 30 minutes in the fridge, give the pudding a good stir to prevent the seeds from clumping together.
4. Once set, portion the pudding into individual bowls or jars. Add your favorite toppings and enjoy a creamy, satisfying treat!

Tips for Perfect Chia Pudding

• Consistency matters and If you prefer a thicker pudding, use 4 tbsp of chia seeds. For a thinner texture, stick to 2-2.5 tbsp.
• Adjust the sweetness with your favorite natural sweeteners, like agave syrup or stevia, to suit your taste.
• Remember to prepare ahead of time. Chia pudding can be stored in the fridge for up to five days, making it a great meal-prep option.

Creative Variations

1. Top the pudding with diced mango, pineapple, and toasted coconut flakes for a tropical twist.
2. Add a layer of mixed berries (strawberries, blueberries, raspberries) and a drizzle of berry compote.
3. Chocolate Delight: Mix 1 tbsp cocoa powder into the coconut milk mixture before chilling and garnish with chocolate chips or shavings.
4. Stir in 1 tsp of matcha powder for an earthy, antioxidant-rich variation.
5. This one is for coffee lovers. Add 1 tsp of instant coffee or espresso powder to the base for a bold, mocha-like flavor.
6. Swirl in almond or peanut butter and top with chopped nuts for added crunch.
7. Add a citrus punch to your pudding. Add orange or lemon zest to the mixture and garnish with candied citrus peels for a zesty burst.
8. Infuse the pudding with ground cinnamon, cardamom, or nutmeg for a warm, spiced version.
9. Layer with sliced bananas, a dollop of whipped cream, and a drizzle of chocolate syrup.
10. Blend spinach or kale with the coconut milk before adding the chia seeds for a nutrient-packed variation.
11. Layer with caramelized pineapple chunks and a sprinkle of brown sugar.
12. Add cherry compote and dark chocolate chips for a decadent dessert option.

Why you’ll love this recipe

Coconut milk chia pudding is a fantastic blend of health and indulgence. It’s high in omega-3 fatty acids, fiber, and healthy fats while being entirely customizable to fit your preferences. Whether you’re looking for a quick breakfast, an afternoon energy boost, or a dessert to impress guests, this pudding checks all the boxes.

Whip up this creamy coconut milk chia pudding and try out these fun variations to keep your taste buds delighted every time!