Coconut chia pudding
Chia seeds set overnight in coconut milk, topped with raspberries.
- Hands-on
- 5 min
- Total time
7 min, show breakdown
- Prep 5 min
- Cook 0 min
- Clean up 2 min
- Pans
- 0
- Ingredients
- 5
- Cost/serving
- $1.97
Per serving
- Calories
- 427
- Protein
- 9.9 g
- Fiber
- 11 g
- Net carbs
- 7.5 g
- Fat
- 38 g
High in (% Daily Value per serving): Magnesium 51%, Iron 38%, Selenium 38%, Thiamin (B1) 26%, Zinc 26%, Niacin (B3) 25%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, vegan, dairy-free, egg-free, gluten-free, nut-free, soy-free.
Ingredients for 1
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2 tbsp chia seeds (24 g)
Same amount as: 30 mL.
½ cup full-fat coconut milk, canned (120 g), full-fat, from a can
Same amount as: 120 mL, about ¼ can.
¼ tsp vanilla extract (1.1 g)
Same amount as: 1 mL.
1 tbsp hemp hearts (hulled hemp seeds) (10 g)
Same amount as: 15 mL.
¼ cup raspberries, fresh or frozen (31 g)
Same amount as: 60 mL.
- salt, to taste
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Healthier swaps
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Adds about 0 kcal per serving.
Quantities are for 1 serving. Make up to 4 jars at once. They keep 4 days in the fridge. Add the raspberries on the day you eat it.
Nutrition Facts
1 serving per recipe
Serving size 1 plate (186 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 427 | ||
| Total fat | 38 g | 49% | |
| Saturated fat | 24 g | 120% | |
| Cholesterol | 0 mg | 0% | |
| Sodium | 175 mg | 8% | |
| Total carbohydrate | 18 g | 7% | |
| Dietary fiber | 11 g | 38% | |
| Total sugars | 1.6 g | ||
| Net carbs† | 7.5 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 530 mg | 11% | |
| Vitamin A | 1.2 mcg | 0% | |
| Vitamin C | 9.7 mg | 11% | |
| Vitamin E | 0.65 mg | 4% | |
| Vitamin K | 2.5 mcg | 2% | |
| Thiamin (B1) | 0.31 mg | 26% | |
| Riboflavin (B2) | 0.08 mg | 6% | |
| Niacin (B3) | 4 mg | 25% | |
| Vitamin B6 | 0.11 mg | 7% | |
| Folate | 46 mcg | 12% | |
| Vitamin B12 | 0 mcg | 0% | |
| Magnesium | 212 mg | 51% | |
| Zinc | 2.9 mg | 26% | |
| Selenium | 21 mcg | 38% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Stir the can of coconut milk well, until the thick cream and the water are mixed.
In a jar with a lid, stir the coconut milk, chia seeds, vanilla and salt with a fork.
Wait 5 minutes, then stir again to break up clumps. Close the lid.
Done looks like: Seeds spread evenly through the milk, not sunk in a lump at the bottom. Refrigerate at least 4 hours, or overnight.
Done looks like: Thick and spoonable, like a loose pudding. Top with the raspberries and hemp seeds.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Clumps of dry seeds | Not stirred a second time. | Stir again after 5 minutes. Break up clumps with the back of a spoon. |
| Too runny | Not long enough in the fridge, or too little chia. | Stir in 1 more teaspoon of chia and wait another hour. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.