Chia Seed Pudding | Gf Vg Recipe

Combine

In a medium mixing bowl or jar with a tight-fitting lid, pour 2 cups unsweetened canned coconut milk. Add 1/4 cup chia seeds, 2 tablespoons maple syrup or agave, 1/2 teaspoon vanilla extract and a pinch of fine sea salt.

Whisk

Whisk vigorously for 30–45 seconds until the mixture is even and the chia seeds are evenly distributed (if using a jar, close and shake vigorously for 20–30 seconds). This prevents clumping.

Rest & Stir

Let sit at room temperature for 5 minutes, then whisk or shake again to break up any early clumps.

Chill

Cover the bowl or keep the jar sealed and refrigerate for at least 2 hours, preferably overnight, until the pudding is set and thick (consistency like soft tapioca). If too thick after chilling, stir in up to 2 tablespoons additional coconut milk to loosen.

Toast (optional)

While the pudding chills (or up to 10 minutes before serving), heat a small dry skillet over medium heat. Add 1/4 cup roughly chopped raw almonds and 1 tablespoon pumpkin seeds and 1 tablespoon sunflower seeds. Stir constantly for 3–4 minutes until fragrant and lightly toasted. If using shredded coconut, add the 1 tablespoon and toast another 30–45 seconds until golden. Remove from heat and let cool.

Once cooled, roughly chop any larger nuts (if not already) so they’re bite-sized for layering.

Prepare fruit

Rinse 1/2 cup blueberries and 1/2 cup hulled, quartered strawberries and pat dry. Reserve a few whole berries for garnish if desired.

Assemble

Spoon or pour the chilled coconut chia pudding into two serving glasses or bowls, dividing evenly (about 1 cup pudding per serving). Top each portion with half of the toasted nut and seed mix, then scatter the blueberries and strawberries over the top.

Finish

Drizzle about 1/2 tablespoon agave nectar over each serving (total 1 tablespoon divided) and garnish with 3 mint leaves per serving. Serve immediately.