Ingredients

The following ingredients have 4 Servings
  • 1 can full-fat coconut milk (about 13.66oz) or 1 2/3 cup milk of your choice.*
  • ¼ cup + 3 tablespoons chia seeds**
  • 1-3 tablespoons pure maple syrup (I used 2 tablespoons)
  • Fresh cut fruit
  • Coconut whip
  • mini chocolate chips

Instruction

  • Set aside 3 mini jars. If using milk, add milk to a medium bowl and skip this step. Scoop entire can of coconut milk into a heatproof, microwave-safe bowl. Heat in 10-second increments in the microwave until fully melted. Whisk until thoroughly mixed. Or, set a medium saucepan over low heat and transfer the entire can of full-fat coconut milk into the pan. Heat and stir just until melted and completely smooth. Transfer to a heatproof bowl.
  • Add maple syrup and whisk until thoroughly mixed. Add more to taste, if needed.
  • Add chia seeds and whisk until well incorporated. Allow to set for 5 minutes.
  • Whisk a few more times to stir through clumps and evenly distribute chia seeds. Pour mixture into mini jars, filling each jar almost to the top. These are the resealable mini jars that I use.
  • Refrigerate for 2-4 hours (or overnight if desired) to allow chia pudding to thicken. The longer you refrigerate it, the thicker it’ll be. Enjoy! Storing instructions below.