Chia Pudding with Coconut Milk – A delicious and satisfying breakfast or easily as dessert, make this Strawberry Compote Chia Pudding with Coconut Milk. Not only is this Chia Pudding satisfying but when paired with a vegan-based coconut milk, it’s even creamier.
And if you don’t care for strawberries, replace it with any other favorite fruit. Plus, I have a Blueberry Muffin Chia Seed Pudding with Almond Milk coming up next.
Make Chia Pudding with Coconut Milk
Chia Seed Pudding has become quite popular in the past few years, but so often you find a recipe using cow’s milk; which we don’t use here at Clean Cuisine. So, when I first decided to mke Chia Seed Pudding with Cococnut Milk, I was delightfully surprised to find how incredible it tasted. Smooth, creamy, pudding-like texture and loaded with healthy nutrients from the whole fruit and the chia seeds.
So, if you love chia seed pudding, but looking for a dairy free, nut milk-based, here you go!
How to Make Delicious and Creamy Chia Pudding with Coconut Milk:
You only need a handful of ingredients to make this Chia Pudding with Coconut Milk and about 20 minutes in the kitchen. For our family of 4, we double (sometimes triple) the recipe and have enough for a few days!
All you will need for this recipe is:
- 2 cups coconut milk (make homemade coconut milk)
- 6 tablespoons organic chia seeds
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
And if you want to make the Strawberry Compote, you just need 2 ingredients!
- 2 cups frozen strawberries
- 1 tablespoon lemon juice
Lastly, we top ours with fresh, homemade Whipped Coconut Cream, a few fresh strawberries and done!
Not familiar with chia seeds… keep reading and I’ll teach you all about them!
What Are Chia Seeds?
First, let’s chat about what are chia seeds and then we’ll dive into if chia seeds are healthy. Which, of course they are if we are sharing this amazing Chia Pudding with Coconut Milk recipe.
Chia seeds are small little seeds that comes from the Salvia hispanica plant. They are typically black or white, with no significant nutritional differences between the two colors. But note, brown seeds are not fully mature and should not be used.
Chia seeds were originally grown in the deserts of Mexico and Guatemala. But now, chia seeds are grown in various parts of the United States, South America and Australia. Not surprisingly with all of these chia seed pudding recipes passing around, the United States is the is the largest chia seed consumer, importing around 15,000 tons per year.
Historically, natives have using chia seeds hundreds of years. They were and still are primarily used for medicinal, religious, and for cooking.
Are Chia Seeds Healthy?
Yes, without a doubt, chia seeds are incredibly healthy and I fully intend to share even more recipes with you all. When you buy a bag of chia seeds, they come in typically large sizes and recipes will only call for a few tablespoons at a time. So, we have lots and lot of reasons to have more chia seed recipes.
Now, are chia seeds healthy? Here are the top 3 reasons why we love using chia seeds in many recipes throughout the week.
#1: Chia Seeds are an Excellent Source of Fiber
Chia seeds are an insoluble fiber, which is an important nutrient for your digestion because it cleans out your digestive track. You can reduce digestive diseases and certain types of cancer by consuming enough fiber. This is really the only reason I need to make sure there is Chia Pudding with Coconut Milk in my fridge each week.
#2: Reduce Inflammation with this Chia Pudding with Coconut Milk
Yes, it’s true – chia seeds can help reduce inflammation. The fiber from the chia seeds is an important nutrient for your gut bacteria. Which in turn reduces inflammation throughout your body.
Chia seeds naturally have an ALA affect which helps to reduce chronic inflammation. While simultaneously promoting a healthier immune system to ward of autoimmune diseases, heart disease and type 2 diabetes.
#3: Chia Seeds Can Stabilize Blood Sugars
For those of us that don’t consume enough fiber and have issues with insulin resistance, consuming chia seeds are going to be extremely beneficial. Back to fiber, but the high fiber content in the chia seeds can help stabilize your blood sugars too. Fiber naturally slows digestion which prevents certain blood sugars from spiking after you eat a meal.
In addition, the fiber can help promote fullness after a meal and provide satisfaction too.
Yes, There’s a Few Possible Down Sides of Chia Seeds
While we LOVE this Chia Pudding with Coconut Milk and the many other chia seed recipes are our website, there are just a few things to keep in mind.
- Chia Seeds Can Cause an Upset Stomach: Consuming too much fiber can cause gut discomfort. You can even expect a little bloating, gas, and abdominal pain. If this happens to you when you try this chia pudding with coconut milk, the best way to reduce this is to eat less. Instead of eating a whole serving, eat a few spoons and then a few more the next day.
- Check Your Blood Pressure and Blood Sugars, If Medicated: Although chia seeds are very helpful in reducing blood sugars, they can be dangerous for someone taking medications designed to do the same thing. Chia seeds can also lower blood pressure.
- Ever Heard of a Chia Seed Allergy? While not common, some people have experienced anaphylaxis or a skin rash like dermatitis after eating chia seeds. If you already have a sensitivity to thyme, oregano or even sesame seeds, you may want to be more cautious with chia seeds.
Make Ahead Breakfast Ideas
There’s something so magical and satisfying waking in the morning to a make ahead breakfast that’s ready to eat quickly. With school days being so busy, I like to make a few make ahead breakfasts each week. Here’s my favorite go to options:
- Gluten Free Banana Bread Recipe – I seriously do not think it is possible for me to be any more excited about this gluten free banana bread recipe. Not only is it made in 1 large bowl, but the ingredients are clean, healthy and loaded with nutrients.
- Wild Blueberry Vegan Scones – These flaky, English scones are truly the perfect breakfast bread. And not only is this recipe for vegan scones with animal products but it’s also grain free. Made with a perfect blend cassava flour and almond flour and coconut oil and coconut cream for the rich delicious scone flavor.
- Easy Recipe for Monkey Bread – If you’re looking for an Easy Recipe for Monkey Bread that is gluten, dairy, and refined-sugar free, I’ve got you covered!
- Recipe for Zucchini Muffins – If you’re looking for the perfect make ahead breakfast that is both nutrient dense and satisfying, try this recipe for Zucchini Muffins. This recipe for Zucchini Muffins is gluten free, dairy free and naturally sweetened.
- Baked Oatmeal with Wild Blueberries – Start the day right with this make-ahead recipe for baked oatmeal with wild blueberries and crunchy almond topping. You’ll get fiber, protein, whole grains, fruit, antioxidants, omega-3’s and phytonutrients all in one bowl!
Strawberry Chia Pudding with Coconut Milk
Chia Pudding with Coconut Milk and homemade Strawberry Compote. A deliciously creamy and very atisfying breakfast or easily as dessert.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Breakfast
- Method: Mixing Bowl
- Cuisine: American
- Diet: Vegan
- In a large mixing bowl, combine the coconut milk, chia seeds, maple syrup and vanilla. Whisk together for about 2 minutes. Let rest for 2 minutes and then repeat as needed until the mixture begins to thicken. Set aside.
- While waiting for the chia seeds and coconut milk to fully combine, prepare the strawberry compote.
- In a large stock pot, add the 2-3 cups of frozen strawberries and the lemon juice over medium heat. Stir occasionally to prevent the strawberries from sticking to the base.
- Continue to stir the strawberries until they break down into a jam-like substance and the liquid evaporates, about 6-8 minutes.
- When the strawberry compote has cooled for a few minutes, then add to the chia coconut mixing bowl and mix until well combined.
- Cover the mixing bowl and place in the fridge until it firms, about 1 hour.
*If you want to add an extra layer of strawberry compote on top of your single serve containers, reserve 1/4 cup.
*We love organic frozen strawberries and tend to use more than necessary when making this Chia Pudding with Coconut Milk. I suggest a minimum of 2 cups, but if you love strawberries as much as we do, add an extra cup!
Keywords: Chia Pudding with Coconut Milk