Coconut Cream Chia Pudding

Coconut Cream Chia Pudding

We’re back with another chia pudding! This week, we’re going all-in on coconut. Think creamy coconut milk, fluffy Cocowhip, and crunchy toasted coconut on top—it’s giving tropical dessert vibes, but make it meal prep. Let’s get into it.

Quick Note:
Make sure to use the refrigerated coconut milk (the kind near the almond milk), not canned. Canned coconut milk will make your pudding super thick—more like a paste than a pudding.

Recipe

Ingredients

• 1 ½ cups coconut milk (from the fridge section)

• ½ cup chia seeds

• 2 Tbsp honey

• 1 tsp vanilla extract

• ¼ tsp salt

• Cocowhip (for topping – I like the So Delicious brand)

• Toasted coconut (for topping)

Directions

1. In a large bowl, whisk together the coconut milk, chia seeds, honey, vanilla, and salt.

2. Divide the mixture into 6 pudding cups or jars.

3. Let them set in the fridge for at least 1 hour, or overnight if you want them extra thick and creamy.

4. When you’re ready to eat, top with Cocowhip and toasted coconut.
   (I use Sultan Piping tip)

5. Enjoy!

   

Storage:
These keep well covered in the fridge for 3–4 days, making them perfect for meal prep.