Coconut Cream Chia Seed Pudding

Bringing this oldie but goodie back because I swear this was one of the very first recipes I ever shared when I started posting nourishing meals and simple nutrition content. Now in pregnancy, my body has been calling for chia seed pudding again - it’s honestly one of the most nutrient-dense, satisfying options when you want protein, fibre, healthy fats, and something that keeps digestion happy!!

Save this and make it later - it’s such an easy staple and perfect for breakfast or snacks. SO easy too!

Coconut Cream Chia Base

Ingredients

• 1 full can (400 mL) coconut cream or coconut milk
  (Try to use organic for this!)

• 1/3 cup water

• 1/2 cup chia seeds

• 2 tbsp maple syrup

• 2 tsp vanilla extract

• 1/2 cup plain 0% Greek yogurt

• Pinch of salt

Instructions

1. Blend your coconut cream or coconut milk first - this helps break up the very thick clumps and gives you a smoother base!

2. Add the blended coconut cream to a bowl with 1/3 cup water.

3. Add chia seeds, maple syrup, vanilla, Greek yogurt, and a pinch of salt.

4. Mix very well to avoid clumping.

5. Place in the fridge for at least 1 hour to thicken - overnight is best!

6. This makes 4 good-sized portions!

Optional Topping Ideas

You can mix and match these depending on what you’re craving:

• Blackberries + chopped walnuts

• Raspberry chia jam

• Sautéed apple cinnamon & Brazil nuts (recipe below)

• Extra maple drizzle

• Coconut flakes

• Fresh fruit like mango or pineapple

Apple Cinnamon Sauté (Topping in photo)

Ingredients

• 1 honeycrisp apple, chopped

• 2 tsp coconut oil

• 1-2 tsp maple syrup

• Cinnamon, to taste

• 5–6 large Brazil nuts, chopped (such a good selenium source!)

Instructions

1. Heat coconut oil in a pan over medium heat.

2. Add chopped apple and sauté until softened.

3. Halfway through cooking, add maple syrup and cinnamon.

4. Add chopped Brazil nuts in the last minute to toast them slightly.

5. Spoon over your chia pudding or store in a air tight container for whenever you’re ready to add ontop!

Substitution Tips

• If you don’t love coconut cream:
  You can easily swap it for any milk you enjoy. Almond milk, oat milk, cashew milk, or even whole milk all work. The texture will be slightly thinner, but still yummy!

• For better gut health:
  Try to keep ingredients simple - choose milk options without too many additives, gums, or fillers. Your digestion will thank you.

• To keep it fully dairy-free:
  Omit the Greek yogurt and use a plant-based yogurt instead or skip it entirely and add a scoop of a dairy-free protein powder.

• To increase protein:
  Add a scoop of protein powder to the base. I recommend vanilla whey for the best flavor and texture - but truly, any protein you enjoy will work.

MACROS

I calculated the full macros for you that I used for this specific recipe!

Base Only

Per Serving (4 servings total):

• Calories: ~330 calories

• Protein: 12g - adding one scoop of protein can make this a 40g+ protein snack!

• Carbs: 18g

• Fat: 27g

Apple Cinnamon Topping

• Calories: ~390 cal

• Protein: ~4.5 g

• Carbs: ~35.5 g

• Fat: ~30 g

Per Serving (1/4 topping added):

• Calories: 95 calories

• Protein: 1g

• Carbs: 9g

• Fat: 7g