Easy Chia Pudding

the best chia seed pudding in glass jars

This Coconut Ginger Chia Seed pudding is an incredibly simple, make-ahead breakfast recipe that delivers big on both flavor and nutritional benefits. The recipe is also endlessly customizable to suit your mood and the season.

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Prep Time: 10

Total Time: 2 10

Servings: servings

Author:Andrea Howe

Equipment

▢
4 4 ounce Lidded Mason Jars

Ingredients

▢ 1 cup Coconut water
▢ 1 cup Light Coconut milk see note if using full fat coconut milk
▢ ½ teaspoon Ginger grated
▢ 2 tablespoon Maple syrup
▢ 1 teaspoon Vanilla extract
▢ ½ cup Chia seeds

Instructions

Begin by shaking the can of coconut milk really, really well to mix everything. Once the coconut milk is ready, add it, along with the coconut water, vanilla, maple syrup and ginger to a large bowl.
1 cup Coconut water, 1 cup Light Coconut milk, ½ tsp Ginger, 2 tbsp Maple syrup, 1 tsp Vanilla extract
Add the chia seeds to the large bowl and mix very well to fully incorporate the seeds with the liquid, making sure to scrape the bottom and sides of the bowl. Chia seeds easily clump together so you want to make sure to mix together very well.
½ cup Chia seeds
Add the prepared chia seed pudding to 4 individual meal prep containers like a small mason jar. Cover tightly and shake each jar a couple of times before storing in the fridge.
Refrigerate for at least 2 hours (or ideally overnight). When ready to eat, garnish with your favorite toppings including fruit, shredded coconut or chopped nuts.

Notes

To Make a Single Serving Chia Pudding

¼ cup coconut water
¼ cup lite coconut milk
2 tablespoon chia seeds
⅛ teaspoon fresh grated ginger
½ tablespoon maple syrup
Splash of vanilla extract

If using regular coconut milk (not light), make sure to only use 3 tablespoons as it is thicker, along with ⅓ cup of coconut water for each individual serving.

Nutrition