Vegan Chia Pudding
Rich, creamy, and naturally sweet, this coconut-based pudding is the kind of make-ahead breakfast or dessert that feels indulgent without any effort. Full-fat coconut milk gives it a luscious, velvety texture, while maple syrup and a hint of cinnamon add just the right warmth. Chia seeds do all the heavy lifting overnight, absorbing the liquid and transforming the mixture into a thick, spoonable pudding by morning. Every single ingredient here is plant-based from the start, so there's no swapping, substituting, or second-guessing — just mix, chill, and enjoy. It makes four generous servings, which means you can prep a batch on Sunday and have something satisfying ready to grab all week long. Finish each jar with fresh berries or sliced fruit for a pop of color and brightness that makes it feel almost too pretty to eat.
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Learn more →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup unsweetened plant-based milk
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- ⅛ tsp salt
- ½ cup chia seeds
For serving
- 1 cup fresh berries or sliced fruit (optional)
Instructions
- 1
Whisk together the coconut milk, plant-based milk, maple syrup, vanilla extract, cinnamon, and salt in a large mixing bowl until smooth and fully combined.
- 2
Add the chia seeds and whisk vigorously for about 1 minute until the seeds are evenly distributed throughout the liquid.
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