Paleo Vanilla Chia Pudding

Total time4 hr 10 min

Prep time10 min

Cook time0 min

Rich coconut milk and a splash of almond milk create a creamy base for this pudding, gently sweetened with maple syrup and warmed with cinnamon, vanilla, and a touch of turmeric for color. Chia seeds swell up overnight into a thick, spoonable texture that's somewhere between tapioca and custard, with none of the fuss of a stovetop pudding. Just whisk, chill, and let the fridge do the work — by morning you've got a make-ahead breakfast or snack that's ready to grab. Fresh berries and a scatter of raw pumpkin seeds on top add color, crunch, and a little natural sweetness. It's a simple, whole-food dessert or breakfast that fits perfectly into a Paleo lifestyle, and it keeps well in the fridge for easy grab-and-go mornings all week long.

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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.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 Native Forest Unsweetened Organic Coconut Milk Simple, 13.5 fl 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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