A nutritious citrus coconut chia pudding recipe. This simple vegan and gluten-free snack is made with 3 ingredients, plus your choice of citrus for topping.
Citrus Coconut Chia Pudding [Vegan]
- 3 tablespoons chia seeds
- 1 cup canned light coconut milk
- 1/2 teaspoon vanilla extract
- Maple syrup to taste
- Shredded coconut
- Orange of choice, peeled and chopped
- Clementine, peeled and chopped
- Grapefruit, peeled and chopped
- Start by mixing your chia seeds, coconut milk and vanilla extract in a jar or sealable container. Refrigerate covered for at least two hours or until the chia seeds have absorbed the liquid.
- Sweeten with maple syrup to taste and serve with your toppings of choice.
I recommend stirring the chia pudding after it soaked for 15 minutes. This will prevent the chia seeds from staying at the bottom of the jar and will help the seeds absorb all the liquid.
Canned light coconut milk results in the best, creamy chia pudding. You can also use refrigerated coconut milk (the ones in cartons), or full fat canned coconut milk. If you use full-fat coconut milk, I recommend thinning it with a bit of water as it will be very thick. You can also use your favorite plant-based milk.
If the chia pudding is too thick to your liking, add more milk to thin. If it’s too thin, add more chia seeds and let it sit for another 30 minutes to thicken.
Chop the citrus into bite-sized pieces to make it easier to eat. I usually serve mine with one chopped orange.
Sweeten the chia pudding with your favorite liquid sweetener, like maple syrup.