Description
This Coconut Chia Pudding recipe offers a delightful tropical flavor with a creamy, thick texture that’s perfect for a healthy breakfast or snack. Combining oats, shredded coconut, chia seeds, and Greek yogurt with a touch of honey and vanilla, this pudding is nutritious, easy to prepare, and can be adapted for vegan and grain-free diets.
Ingredients
Scale
Dry Ingredients
- 0.5 cups Oats (Substitute with nut flour for a grain-free option)
- 0.25 cups Shredded Coconut (Choose sweetened or unsweetened based on your preference)
- 0.25 cups Chia Seeds (Essential for thickening the pudding; no substitutes recommended)
Wet Ingredients
- 2 tablespoons Honey (Feel free to swap with maple syrup for a vegan alternative)
- 0.5 cups Greek Yogurt (Switch to dairy-free yogurt for a vegan-friendly dish)
- 1 teaspoon Vanilla Extract (Use just a few drops for a more concentrated flavor)
- 1 cup Milk (Any dairy or non-dairy milk like almond or coconut works)
Instructions
- Combine Dry Ingredients: In a medium bowl, mix the oats, shredded coconut, and chia seeds thoroughly to evenly distribute all dry components.
- Add Wet Ingredients: Pour in the Greek yogurt, honey, vanilla extract, and milk into the dry mixture. Stir well until all ingredients are fully combined and a thick, pudding-like consistency begins to form.
- Refrigerate: Cover the bowl with plastic wrap or transfer the mixture into individual serving containers. Refrigerate for at least 4 hours, preferably overnight, to allow the chia seeds to absorb the liquid and the pudding to thicken properly.
- Serve: Before serving, give the pudding a good stir to ensure the texture is smooth. Optionally, top with fresh fruit, additional shredded coconut, or nuts for added flavor and texture.
Notes
- For a vegan version, replace honey with maple syrup and use dairy-free yogurt and milk alternatives like almond or coconut milk.
- To make the pudding grain-free, substitute oats with nut flour such as almond or coconut flour.
- If you prefer a sweeter pudding, adjust the amount of honey or maple syrup according to your taste.
- The pudding can be stored in airtight containers in the refrigerator for up to 3 days.
- Add a few drops of vanilla extract cautiously as it is concentrated; start with less and add more to taste.
