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Ingredients
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Chia pudding base
Coconut-berry topping
Method
Chia pudding base
Combine liquids and sweetener
In a medium bowl or a jar with a lid, pour 1 1/4 cups full-fat coconut milk. Add 2 tablespoons maple syrup (or honey), 1/2 teaspoon vanilla extract, and a pinch of fine sea salt. Whisk or shake vigorously until the sweetener is dissolved and the mixture is homogeneous.
Add chia seeds
Stir in 1/2 cup chia seeds into the coconut milk mixture. Whisk briskly for 30 seconds to break up any clumps and evenly distribute the seeds. If the mixture seems extremely thick, add up to 1/4 cup unsweetened almond milk or water to reach a pourable consistency (the final texture should be like loose pudding).
Rest and thicken
Cover the bowl or screw the lid on the jar. Let the mixture sit at room temperature for 10 minutes, then open and stir or shake again to prevent settling. Refrigerate for at least 2 hours, preferably 4 hours or overnight, until fully set and spoonable. If too thick after chilling, stir in a tablespoon or two of almond milk to loosen.
Coconut-berry topping
Prepare berries
If using strawberries, hull and slice them so all berries are bite-sized. Place 1 cup mixed berries in a small bowl. Add 1 teaspoon honey or maple syrup if you want sweeter, juicier berries; otherwise leave unsweetened.
Macerate (optional)
Gently toss the berries with the honey/maple and 1/2 teaspoon lime or lemon zest. Let sit 5–10 minutes to macerate and create a little syrup. This step brightens flavor and softens berries slightly.
Toast coconut (optional)
To toast the shredded coconut: heat a small dry skillet over medium heat. Add 2 tablespoons shredded coconut and stir constantly for 2–4 minutes until golden and fragrant. Remove immediately to a plate to cool.
Assemble
Divide the chilled chia pudding between 2–3 serving glasses or bowls (this recipe yields about 2 generous servings or 3 small). Spoon the macerated berries over the pudding. Sprinkle toasted or untoasted shredded coconut on top, add additional zest if desired, and garnish with fresh mint leaves.
Serve and store
Serve immediately, or cover and refrigerate for up to 3 days. Stir before serving if the pudding separates slightly. Leftover pudding can be portioned into airtight containers for grab-and-go breakfasts.