Rich, full-fat coconut milk whisked with chia seeds forms the base of this pudding, thickened overnight into a spoonable, gel-like texture with no cooking required. Ground cinnamon and pure vanilla powder give it a warm, fragrant flavor, while a pinch of salt keeps everything balanced. Chilling it for a full 8 hours (or overnight) is the real trick here — the seeds swell and soften into that classic layered, creamy consistency you want in a good chia pudding. Fresh blueberries or raspberries add a bright, juicy contrast, and a sprinkle of unsweetened shredded coconut on top brings a little extra texture and toasted flavor. It's an easy make-ahead breakfast or snack that comes together in minutes and sits in the fridge doing all the work for you. This one is a naturally solid choice for a plant-based, vegan kitchen, with nothing fussy about the process or the ingredient list.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →2 servings
Shake or stir the can of coconut milk well before opening to recombine any separated cream. Pour the coconut milk into a mixing bowl.
Add the chia seeds, ground cinnamon, vanilla powder, and salt to the coconut milk. Whisk vigorously until fully combined with no dry clumps.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
