Paleo Creamy Vanilla Chia Seed Pudding
Indulge in a guilt-free dessert with this Paleo Creamy Vanilla Chia Seed Pudding, a luscious treat that’s as wholesome as it is satisfying. Made with a blend of rich full-fat coconut milk and unsweetened almond milk, this dairy-free, gluten-free recipe is perfect for paleo enthusiasts. Chia seeds offer a natural source of omega-3s and a delightful pudding-like texture, while pure vanilla extract and a touch of maple syrup lend a subtle sweetness that’s incredibly comforting. Ready in just 10 minutes of prep time, this no-cook, make-ahead delight sets in the fridge, making it ideal for busy mornings or meal prep. Topped with juicy fresh berries and shredded coconut, this dish delivers a burst of flavor and texture in every spoonful. Perfect for breakfast, dessert, or an energizing snack, this creamy chia pudding is a nutrient-packed indulgence that fits your healthy lifestyle.
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Recipe Information
Ingredients
- 1 cup full-fat coconut milk
- 1 cup unsweetened almond milk
- 0.5 cup chia seeds
- 1 teaspoon pure vanilla extract
- 2 tablespoons maple syrup
- 0.25 teaspoon salt
- 0.5 cup fresh berries
- 2 tablespoons shredded coconut
Instructions
In a medium-sized mixing bowl, combine the full-fat coconut milk and unsweetened almond milk. Stir well until they are completely mixed.
Add the chia seeds to the milk mixture. Stir vigorously to ensure that the seeds are evenly distributed, preventing them from clumping together.
Pour in the pure vanilla extract and maple syrup. Mix well until all ingredients are thoroughly incorporated.
Add a pinch of salt to enhance the flavors of the pudding. Stir the mixture once more to ensure even distribution.
Cover the bowl with plastic wrap or a lid. Place it in the refrigerator and allow it to set for at least 4 hours or overnight. The chia seeds will absorb the liquid and expand, creating a pudding-like consistency.
After the pudding has set, remove it from the refrigerator. Stir the mixture well to break up any clumps that may have formed.
Spoon the pudding into serving bowls or jars. Top each serving with fresh berries and a sprinkle of shredded coconut for added flavor and texture before serving.
The pudding can be stored in the refrigerator for up to 5 days in an airtight container.
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 20.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 793 mg | 34% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 43.9 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1004 mg | 77% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1170 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
