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–+ servings

Toasted Coconut Chia Pudding

5 from 1 vote
Toasted coconut chia pudding made with caramelized shredded coconut and coconut milk, layered with coconut yogurt and topped with golden toasted flakes for deeply nutty flavor in every bite.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 4 hours 12 minutes
Servings : 4 jars

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Ingredients

Coconut Chia Pudding
  • 1 can full-fat coconut milk, well shaken
  • 1 cup water
  • ½ cup chia seeds
  • ½ cup unsweetened shredded coconut
  • 1 tsp vanilla bean paste, or vanilla extract
  • 1 tbsp honey or maple syrup, (optional)
  • 2 scoops collagen peptides or vanilla protein powder, (optional)
Topping
  • 1 cup coconut yogurt
  • fresh fruit for topping, (optional)
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Start Cooking

Instructions
 

  1. Toast the Coconut
    Add ½ cup unsweetened shredded coconut to a dry pan over medium heat. Stir constantly for 2 to 3 minutes until golden. Watch them closely, they go from golden to burnt fast. Transfer to a separate plate to cool.
  2. Make the Chia Pudding
    Combine the 1 can full-fat coconut milk, 1 cup water, ½ cup chia seeds, ⅔ of the toasted shredded coconut, 1 tsp vanilla bean paste, 1 tbsp honey or maple syrup (if using), and 2 scoops collagen peptides or vanilla protein powder (if using) in a medium bowl. Give it a good whisk.
    Let it sit for 5 minutes, then whisk again to break up any clumps. Chia seeds clump together in the first few minutes so don't skip this step. Cover and refrigerate for at least 4 hours or overnight.
    Thick set creamy coconut chia pudding in a metal bowl ready to layer into jars
  3. Assemble
    Spoon a couple of tablespoons of chia pudding into the bottom of each of 4 clear glasses or jars. Add a layer of coconut yogurt, then another layer of pudding, finishing with a layer of yogurt on top. Top each with a sprinkle of toasted coconut and fresh fruit if using.

Nutrition

Calories: 519kcalCarbohydrates: 28gProtein: 21gFat: 39gSaturated Fat: 29gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 76mgPotassium: 415mgFiber: 12gSugar: 12gVitamin A: 11IUVitamin C: 11mgCalcium: 230mgIron: 4mg

Notes

  • Keeps in the fridge for up to 4 days with the lid on. Add the coconut yogurt and toasted flakes right before eating so the flakes stay crunchy.
  • Use canned full-fat coconut milk, not the carton. The carton version is too thin and the pudding won't set right. Shake the can well before opening so the cream and liquid are mixed.
  • Some protein powders thicken chia pudding more than others. If yours makes it too thick, add a splash of coconut milk or water when you're mixing it and stir until it loosens up.