Vegan Vanilla Chia Pudding with Mint and Sea Salt
Rich, creamy, and finished with a surprisingly elegant garnish, this pudding is the kind of dessert that feels indulgent without requiring a single minute at the stove. Full-fat coconut milk gives it a luscious, velvety base, while a splash of plant-based milk keeps the texture perfectly spoonable after a night in the fridge. Maple syrup and pure vanilla extract do the sweetening and flavoring here — no refined sugar, no dairy, nothing to second-guess. The chia seeds work their magic overnight, transforming the liquid into a thick, set pudding that holds its shape beautifully when spooned into a bowl. What really elevates it is the finishing touch: torn fresh mint and a pinch of flaky sea salt right before serving, which cuts through the richness in the best possible way. It makes four servings, so it's just as practical for meal-prepped weekday breakfasts as it is for a dinner party dessert. Mix it the night before, and tomorrow you'll be very glad you did.
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 →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup unsweetened plant-based milk
- 3 tbsp maple syrup
- 1 tsp pure vanilla extract
- ¼ tsp fine sea salt
- ½ cup chia seeds
For serving
- 2 tbsp fresh mint leaves, torn or thinly sliced
- ¼ tsp flaky sea salt
Instructions
- 1
In a mixing bowl, whisk together the coconut milk, plant-based milk, maple syrup, vanilla extract, and fine sea salt until smooth and fully combined.
- 2
Add the chia seeds and whisk vigorously for about 1 minute, making sure no seeds clump together at the bottom.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!