Coconut Chia Pudding

This recipe is inspired by Freshii’s coconut chia pudding and I just made it for the third time today. The first time I made it, I tried to work out how to best use my ingredients to avoid wasting anything and I made 3 individual servings from 1 can of coconut milk. The second (& third) time I made it, I decided to make things a little bit easier for myself and made all 3 servings in 1 large bowl and then separated it into 3 individual bowls before serving. I also made slight adjustments to the quantities of the ingredients to make it more dessert-ish.

Both versions were very good but my second version is the one I decided to make again. I might share the 1st version later just for comparison (because they have different nutritional information) and I might want to alternate between making the two versions depending on how I feel but today I will share version 2 which I enjoyed slightly better.

My husband first tried Coconut Chia Pudding at Freshii while I was away on a trip to India and he enjoyed it very much. He said he could totally eat coconut chia pudding in place of a traditional dessert all the time and asked me to try and replicate it. That’s when I decided to check out a few different recipes and create my own version.

Recipe Details (Serves 3)

Ingredients

  • 1 can (400 ml) of coconut milk
  • 1/4 cup + 1 tbsp of chia seeds
  • 1/4 cup maple syrup
  • 3/4 cup fresh strawberries, sliced into bite sized pieces
  • 1 cup (15 slices) canned peaches, sliced into bite sized pieces
  • 3-6 tbsp of water from the canned peaches
  • 6 tbsps shredded sweetened coconut

Method

  1. Combine coconut milk and maple syrup in a bowl and mix.
  2. Add chia seeds and mix again.
  3. Cover bowl with a lid and leave in the fridge overnight.
  4. In the morning, or anytime before serving, mix the pudding again and then separate into 3 equal portions.
  5. For each serving of the pudding, first top with 1/4 cup strawberries.
  6. Then add in 1/3 cup of the peaches and 1-2 tbsps of the peach water over top to soften the pudding (it gets quite thick overnight)
  7. Lastly, top with 2 tbsps of shredded sweetened coconut.
  8. Serve and enjoy 🙂

Tips

  • 1 can of coconut milk (400 ml) makes 3 servings. You can also use it to make 4 servings and each serving will be fewer calories.
  • 1 jar of sliced peaches (720 ml) has about 30 slices of peaches which can be used for 6 servings of pudding.
  • I’ve kept the coconut milk and chia seed mixture in my fridge for 3-4 days without any problems.
  • I’ve also kept an open jar of canned peaches for a little over a week without it going bad (jar suggests to use within 3 days of opening)
  • I buy most of my ingredients from Costco in bulk:
    • Diana sliced peaches (pack of 3)
    • Cocoland organic coconut milk (pack of 6)
    • Kirkland organic chia seeds (907 g bag)
    • Kirkland 100% pure maple syrup (1 L bottle)

Nutritional information (saved as ‘Jasdeep’s coconut chia pudding’ on myfitnesspal.com)

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