This post is sponsored by Almond Breeze. All text and opinions are 100% my own. Thank you for continuing to support the brands that help make Broma possible!
I used to think that chia pudding was this magical thing made with, like, 12 ingredients and cooked using a thermometer to get that perfect gelled consistency. But no. A basic chia pudding recipe is as simple as this: chia seeds and almond milk. The magic happens when you refrigerate them overnight in the almond milk; the chia seeds swell up, absorbing most of the liquid and creating a gel-like outer layer that gives chia pudding that amazing thick consistency without any added binders.
Of course, with that few ingredients, you want to make sure you get the best quality of each that you can. So, I opted for organic black chia seeds and my absolute favorite Almond Breeze almond milk: Almond Coconut Unsweetened Vanilla Blend. It made for the perfect base for this creamy coconut chia pudding, with a hint of coconut and vanilla flavors.
I then heightened the flavors by adding coconut and vanilla extracts, and finished with a little honey for sweetness. Just 2 tablespoons are all you need for the entire recipe. Of course, would it be coconut cream pie without some toasted coconut on top? I opted for thick coconut flakes, but you can use whatever kind you have on hand!
Feel free to switch up the toppings for this chia pudding. Mini chocolate chips would taste nice and would transform this into a healthy dessert. You can use pineapple instead of banana for a pinã colada vibe, or omit the toppings altogether for a super simple breakfast.
I have to say, this is going down as one of my favorite easy breakfast recipes, ever. It was so easy, and stored in my fridge for over a week.
How to make chia pudding
Making homemade chia pudding is as simple as mixing all the ingredients together and letting the flavors come together in the fridge. The key part of any chia pudding recipe is giving the chia seeds plenty of time to soak up all that almond milk goodness. I recommend letting your almond milk chia seed pudding sit in the fridge for at least eight hours, but if you can give it more time that’s even better!
To make your life super simple, make the chia pudding in bulk and spoon out each portion into a jar ahead of time. This way, you can grab a jar and eat your pudding on the go if needed!
Can’t wait to hear what you guys think of this recipe! Cheers!
Perfect for weekday breakfast, this thick vegan coconut chia pudding is made with almond milk and topped with banana, coconut flakes, and cashews.
- 1/2 cup chia seeds
- 2 cups Almond Breeze Almond Coconut Unsweetened Vanilla Blend
- 2 tablespoons agave (can sub honey)
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 1 sliced banana
- 2 tablespoons toasted coconut flakes
- 2 tablespoons cashews
- In a large mason jar, combine chia seeds, Almond Breeze, agave, coconut extract, and vanilla extract.
- Shake well to combine, then refrigerate at least 8 hours (preferably overnight).
- In the morning, spoon 1 cup of chia pudding into a small jar. Top with sliced banana, toasted coconut flakes, and cashews!