📝 About This Recipe
This luxurious breakfast bowl transforms humble chia seeds into a decadent, custard-like treat using the rich fats of full-fat coconut milk. Originating from ancient Aztec traditions and reimagined for the modern gourmet kitchen, this dish balances the floral notes of real vanilla bean with a hint of maple sweetness. It is the ultimate make-ahead meal that feels like dessert but fuels your body with omega-3s and fiber.
🥗 Ingredients
The Pudding Base
- 1/2 cup Black or White Chia Seeds (organic preferred for best absorption)
- 1 can (13.5 oz) Full-Fat Coconut Milk (shaken well before opening)
- 1/2 cup Unsweetened Almond Milk (to lighten the consistency slightly)
- 3 tablespoons Pure Maple Syrup (adjust to desired sweetness)
- 1 teaspoon Vanilla Bean Paste (or the seeds scraped from one pod)
- 1/8 teaspoon Sea Salt (to enhance the coconut flavor)
- 1/4 teaspoon Ground Cinnamon (for a subtle warm undertone)
Fresh Fruit & Texture
- 1 cup Fresh Mango (diced into small cubes)
- 1/2 cup Fresh Raspberries (washed and patted dry)
- 1/4 cup Toasted Coconut Flakes (unsweetened)
- 2 tablespoons Roasted Macadamia Nuts (roughly chopped)
The Finishing Touches
- 4-6 leaves Fresh Mint Leaves (for garnish)
- 1 tablespoon Hemp Hearts (for extra protein and crunch)
- 1 teaspoon Lime Zest (freshly grated)
👨🍳 Instructions
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1
In a large glass mixing bowl, combine the full-fat coconut milk and the almond milk. Use a whisk to ensure the coconut cream and water are fully emulsified into a smooth liquid.
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2
Add the maple syrup, vanilla bean paste, ground cinnamon, and sea salt to the milk mixture. Whisk vigorously until the vanilla specks are distributed evenly.
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3
Gradually pour in the chia seeds while whisking constantly. This 'slow-pour' method prevents the seeds from clumping together at the bottom.
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4
Let the mixture sit at room temperature for 5-10 minutes. This is a crucial 'pre-soak' phase where the seeds begin to bloom.
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5
After 10 minutes, give the mixture another thorough whisk. Break up any small clumps of seeds you see with the back of a spoon.
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6
Divide the mixture into four individual 8-ounce glass jars or airtight containers, leaving about an inch of headspace at the top.
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7
Seal the containers tightly and place them in the refrigerator. Chill for at least 4 hours, though overnight (8-10 hours) produces the creamiest, most set texture.
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8
While the pudding sets, prepare your toppings. Dice the mango and toast the coconut flakes in a dry pan over medium heat for 2 minutes until golden brown.
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9
Once the pudding is set, remove from the fridge and give each jar a quick stir. If the pudding is too thick, fold in a tablespoon of extra almond milk to loosen it.
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10
Layer the diced mango and fresh raspberries directly onto the pudding surface.
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11
Sprinkle with toasted coconut flakes, chopped macadamia nuts, and hemp hearts for a sophisticated textural contrast.
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12
Finish with a light dusting of fresh lime zest and a single mint leaf for a bright, aromatic punch before serving.
💡 Chef's Tips
Always use full-fat canned coconut milk for the creamiest 'custard' mouthfeel; carton milk is too watery for a true pudding. If you find the texture too seedy, you can blend the entire mixture in a high-speed blender before chilling for a silky smooth mousse. To avoid clumps, the second whisking after 10 minutes of soaking is mandatory—don't skip it! For a sugar-free version, replace the maple syrup with 3-4 drops of liquid stevia or monk fruit extract. Store these in the fridge for up to 5 days; they actually get better after the first 24 hours.
🍽️ Serving Suggestions
Pair with a hot cup of Matcha Green Tea to cut through the richness of the coconut. Serve alongside a side of soft-scrambled eggs with chives for a complete protein-heavy brunch. Add a swirl of almond butter or cashew butter on top for extra healthy fats and satiety. Drizzle with a teaspoon of passion fruit pulp for an acidic, tropical zing. Enjoy as a post-workout recovery snack due to the high electrolyte content in coconut and chia.