Vanilla Bean Maple Coconut Chia Pudding

Vanilla Bean Maple Coconut Chia Pudding

Makes 2 cups


  • 1 cup full fat coconut milk
  • 1 cup plant-based milk such as almond or soy
  • 2-4 tablespoons maple syrup depending how sweet you like it
  • 6 tablespoons chia seeds
  • seeds scraped from 1 vanilla bean or 1/4 teaspoon ground vanilla bean

fresh berries for garnish

Stir all ingredients together in a jar or bowl. Cover and refrigerate overnight or 8 hours until mixture reaches a soft pudding-like consistency. Top with fresh berries or other fruits and serve cold. Pudding will keep covered and refrigerated for 3-4 days.

Notes: This recipe makes a soft style pudding, if you prefer a thicker pudding add 2 additional tablespoons of chia seeds to the recipe. This is a great base recipe from which to add flavorings such as cacao powder or puréed fresh or frozen fruits such as mango, berries, peaches, cherries etc.


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