Pumpkin Chia Seed Pudding With Coconut Yogurt

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If you’re craving a creamy, sweet treat that’s good for you, vegan pumpkin chia seed pudding with coconut yogurt is a perfect choice. This recipe combines the fall flavors of pumpkin with the smooth texture of chia seeds and the richness of coconut yogurt. The pudding is easy to make, packed with nutrients, and provides a satisfying dessert or snack that you can enjoy guilt-free.

Tool Requirements

You don’t need a lot of tools to make vegan pumpkin chia seed pudding with coconut yogurt, but a few key items can make the process smoother.

Grab a mixing bowl to combine all the ingredients. A whisk will help you blend everything together and avoid clumps. Make sure you have a measuring cup and spoons for getting the right amounts of each ingredient.

A jar or container with a lid is important for letting the pudding set in the fridge. This keeps your pudding fresh and lets the chia seeds work their magic.

It’s handy to have a spatula for scraping down the sides of the bowl and ensuring nothing goes to waste. A spoon can help when you’re ready to serve or sample your creation.

These basic tools are usually found in most kitchens, making this recipe easy and convenient to prepare at home.

Preparing The Ingredients

To start, gather your ingredients. You’ll need pumpkin puree, chia seeds, coconut yogurt, maple syrup, and a pinch of cinnamon. It’s best to use pure pumpkin puree, not pie filling, for a more natural flavor.

Measure out half a cup of chia seeds. These are the stars of the pudding and will absorb liquid to create the thick texture you want.

For the pumpkin, use about one cup. This gives the pudding its smooth, pumpkin flavor, and turns the dish a lovely orange color.

Have your coconut yogurt ready. Use one and a half cups for a creamy base. Full-fat yogurt works well here, adding richness to the texture.

Don’t forget the sweetener. A quarter cup of maple syrup is recommended, but you can adjust it to taste if you like it sweeter.

A dash of cinnamon is perfect to add a warm spice. Use about one teaspoon to complement the pumpkin taste.

Gather these items before you begin mixing. Having them all set out makes the process smoother and ensures a tasty finish.

Serving Suggestions

• Serve your vegan pumpkin chia seed pudding in a glass jar or small bowl to show off its creamy texture. This pudding is great for breakfast, a light snack, or a dessert.
• Top it with a spoonful of coconut yogurt to add an extra layer of flavor. The tanginess balances the sweetness and makes each bite more enjoyable.
• Add a sprinkle of cinnamon or nutmeg for a warm touch. You can also toss a few pumpkin seeds or chopped nuts on top for a bit of crunch.
• Layer some fresh fruit like sliced bananas or berries for color and added freshness. This makes the dish look inviting and boosts its fruity taste.

Storage Tips

• Keep your vegan pumpkin chia seed pudding in an airtight container to maintain its freshness. The airtight seal helps prevent the pudding from drying out or absorbing any unwanted flavors from the fridge.
• Make sure the pudding is completely cool before you pop it in the fridge. Storing it while still warm might affect its texture.
• Your pudding can chill in the refrigerator for up to five days. This is great if you enjoy preparing meals in advance. Enjoy a quick breakfast or snack whenever you like!
• If you decide to freeze the pudding, remember it might change a bit in texture. Pour it into single-serving containers for easy thawing. Just grab and defrost one portion when you’re ready.
• Before serving, give your pudding a good stir. This helps keep the chia seeds and pumpkin spice well-mixed and ready for you to enjoy again.

Pumpkin Chia Seed Pudding With Coconut Milk

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Prep Time 10 minutes mins

Resting time 4 hours hrs

Course Breakfast, Dessert

Cuisine American

Calories 500 kcal

Ingredients

  

• 1/2 cup of chia seeds
• 1 cup of pumpkin puree
• 1 1/2 cups of coconut yogurt full-fat recommended
• 1/4 cup of maple syrup
• 1 teaspoon of cinnamon

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Instructions

 

• Combine 1/2 cup chia seeds, 1 cup pumpkin puree, and 1 1/2 cups coconut yogurt in a bowl.
• Add 1/4 cup maple syrup and 1 teaspoon cinnamon.
• Mix thoroughly until well combined.
• Transfer to a container with a lid and seal tightly.
• Refrigerate for at least four hours or overnight.
• Enjoy your pumpkin chia seed pudding.

Nutrition

Calories: 500kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.