Vegan Charm City Chia Pudding Recipe
Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Diced Peaches, Toasted Coconut & Sunflower Seeds
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chia Pudding Base
Method
Preparation
- 1
Mix the Base
In a mixing bowl, combine the chia seeds, coconut milk, maple syrup, and vanilla extract. Stir well until the chia seeds are evenly distributed.
- 2
Refrigerate
Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
- 3
Prepare Toppings
While the chia pudding is setting, prepare the toppings. Make raspberry purée by blending fresh or frozen raspberries until smooth. Dice the peaches and toast the coconut flakes in a dry skillet over medium heat until golden brown.
- 4
Serve
Once the pudding has set, divide it into serving bowls. Top with raspberry purée, diced peaches, toasted coconut, and sunflower seeds as desired.