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Easy 3-Ingredient Coconut Milk Chia Pudding

A creamy, vegan, and protein-packed breakfast base using the golden 1:4 ratio. Perfect for busy mornings and kid-friendly topping bars.
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Prep Time 5 minutes
Set time 4 hours
Servings: 4
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 1 cup black chia seeds
  • 4 cups canned coconut milk
  • 2 tbsp maple syrup adjust to your taste

Method
 

  1. In a large glass jar or airtight container, pour in the coconut milk, chia seeds, and maple syrup.
  2. Stir for about 1-2 minutes to ensure no chia seed clumps are sticking to the bottom or sides.
  3. Let the mixture sit for an hour, then give it one more thorough stir. This is the secret to preventing a "seed brick" at the bottom!
  4. Cover the container and place it in the refrigerator for at least 4 hours, though overnight is recommended for the thickest, most "pudding-like" texture.
  5. Give it a final stir in the morning. If it’s too thick, splash in a little extra milk. Portion into bowls and add your favorite toppings like fresh berries, nuts, or nut butter.

Notes

  • The 1:4 Ratio: If you want to make a single serving, use ¼ cup seeds to 1 cup liquid.
  • Storage: Keeps well in the fridge for up to 5 days. Do not add fresh fruit until the moment you serve to prevent sogginess!
  • Texture Fix: If it’s too thin after 4 hours, stir in 1-2 teaspoons of seeds and wait another 30 minutes.