Dairy Free Vanilla Chia Pudding

Total time4 hr 10 min

Prep time10 min

Cook time0 min

Creamy coconut milk and a splash of almond milk form the base of this pudding, sweetened with pure maple syrup and warmed with vanilla, cinnamon, and a touch of turmeric for gorgeous golden color. Chia seeds do their magic overnight, plumping up into a thick, spoonable texture that's somewhere between pudding and tapioca. It's a make-ahead breakfast or snack you can portion into jars and grab all week, no cooking required. Fresh berries and a scatter of raw pumpkin seeds on top add color, crunch, and a little natural sweetness. This one is a genuinely great fit for a dairy free kitchen, and it comes together with pantry staples and almost no effort.

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Ingredients

4 servings

1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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½ cup unsweetened almond milk
3 tbsp pure maple syrup
1 tsp pure vanilla extract
¼ tsp ground cinnamon
⅛ tsp ground turmeric
¼ cup chia seeds

For serving

½ cup fresh berries (optional)
1 tbsp raw pumpkin seeds (optional)

Instructions

1
Whisk together the coconut milk, almond milk, maple syrup, vanilla extract, cinnamon, and turmeric in a mixing bowl until smooth and evenly combined.
2
Add the chia seeds and whisk again to distribute them evenly throughout the liquid.

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