This healthy and delicious coconut milk chia pudding is bursting with flavor! Creamy coconut milk is swirled with juicy plums and warm cinnamon, creating a perfect dessert or nourishing breakfast. Easy to make, vegetarian, dairy-free, and gluten-free!
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This chia pudding costs approximately $5.17 to make. The recipe makes two servings, which cost around $2.58 per serving.
What You’ll Love About Coconut Milk Chia Pudding
- Nutrient-packed: The combination of chia seeds, plums, and maple syrup provides fiber, antioxidants, healthy fats, and essential minerals.
- Versatile and convenient: This pudding is a satisfying breakfast option or a guilt-free dessert.
- Meal Prep: Make this coconut milk chia pudding the day before you need it to enjoy a quick and nutritious breakfast on the go.
What’s in Plum Chia Pudding?
Coconut milk — full-fat or light coconut milk will add silkiness and the perfect texture we are looking for.
Chia seeds — will add nutrition and will be the thickening agent in the pudding.
Plums — I love the contrast of sweet and sour that plums offer. When you add cinnamon to the mix, wow —flavor bomb!
Cinnamon — adds more sweetness without adding additional sugar, and smells absolutely amazing.
Pure maple syrup — I like the flavor that maple syrup has to offer. However, you may use agave nectar as well.
A pinch of salt to help balance the sweetness.
Ingredients and Estimated Cost:
- 2 plums – $1.94
- 1 cup coconut milk – $0.62
- 3 Tablespoons chia seeds – $0.81
- 3 Tablespoons pure maple syrup – $1.77
- ¼ teaspoon cinnamon – $0.02
- One pinch of Kosher salt – $0.01
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in March 2024.
How To Make Coconut Milk Chia Pudding:
***For complete recipe instructions, see the recipe card below.
- First, blend coconut milk, chia seeds, 2 tablespoons maple syrup, 1 halved and pitted plum, and a pinch of salt until thick and creamy. Set aside.
- Toss diced plums, 1 tablespoon maple syrup, cinnamon, and a pinch of salt in a bowl.
- Then, alternate scoops of chia pudding and cinnamon plum mixture in 2 (6 oz) jars.
- Finally, refrigerate for 6 hours or overnight before you enjoy it.
Recipe Variations:
- Substitute the plums for nectarines or peaches.
- Add toasted nuts like pecans, walnuts, or almonds for a nice crunch.
Storage Tips:
Serve: This recipe should be made ahead of time; it needs to chill for six hours before serving.
Store: Store leftovers in an airtight container in the fridge for up to three days.
Freeze: The plum chia pudding does not freeze and defrost well, so we don’t recommend freezing it.
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Coconut Milk Chia Pudding
Recipe Cost 5.17 Serving Cost 2.58
Recipe Cost $ 5.17 Serving Cost $ 2.58Ingredients
- 1 plum cut in half, seed removed
- 1 plum small dice
- 1 cup coconut milk
- 3 tbsp chia seeds
- 3 tbsp pure maple syrup divided
- ¼ tsp cinnamon
- a small pinch of kosher salt
Instructions
- Add the coconut milk, chia seeds, 2 tbsps of maple syrup, and 1 plum ( cut in half and seed removed), a small pinch of salt, and blend until thick and creamy. Set aside.
- In a bowl, add the diced plums, 1 tablespoon maple syrup, cinnamon, and a small pinch of kosher salt.
- Toss until all of the ingredients are well incorporated.
- Put chia pudding on the bottom of your favorite glass jar, followed by generous spoonfuls of the cinnamon plum mixture.
- Repeat until all of the ingredients are gone. This is enough for two 6-ounce jars.
- After assembling, I like refrigerating the pudding for 6 hours or overnight before eating.
- Serve and enjoy.
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