Pumpkin Coconut Milk Chia Seed Pudding

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If you’re looking for a tasty twist on your breakfast or snack routine, this pumpkin chia pudding with coconut milk might be the perfect choice. This creamy and healthy treat combines the fall flavors of pumpkin and spice with the tropical hint of coconut milk. It’s a simple, guilt-free, delicious option that keeps you full and satisfied.

You can easily prep it the night before, making morning meals a breeze. Just mix your ingredients, let them sit in the fridge, and enjoy your flavorful pudding whenever you want. Whether you’re vegan or just love to try new things, this recipe is sure to please your taste buds.

Tool Requirements

To prepare your chia seed pudding, you’ll need a few essential tools. Start with a mixing bowl to combine your ingredients.

A measuring cup and spoons are necessary for accurately measuring the chia seeds, pumpkin puree, coconut milk, and sweeteners.

A whisk or spoon will help you mix everything together smoothly.

For serving, have small glass jars or bowls ready to present your pudding beautifully.

Finally, consider having an airtight container on hand for storing any leftovers, keeping your pudding fresh in the fridge. With these tools, you’re all set to create this delicious treat!

Preparing The Ingredients

For this tasty pudding, you’ll need only a handful of ingredients. Start with chia seeds, which are tiny but packed with nutrients. You’ll need about a quarter cup.

Next, grab a can of coconut milk. Use full-fat for a creamier texture. Make sure to shake the can well before opening, so the cream and milk mix evenly.

You’ll also need half a cup of pumpkin puree. This gives the pudding a lovely fall flavor and a nice color too. Just make sure it’s not the pumpkin pie filling, as that has added spices and sugar.

Add some maple syrup for sweetness. About two tablespoons will do, but you can adjust it according to your taste.

Lastly, don’t forget a dash of vanilla extract and a pinch of cinnamon to bring everything together. These add a delightful aroma and warm flavors to the pudding.

Now you’re all set. Gather these ingredients, and you’re ready to make the pudding. It’s simple and takes just a few minutes to prep.

Serving Suggestions

• Enjoy your vegan pumpkin coconut milk chia pudding as a tasty breakfast or a snack. This pudding is perfect for fall with its cozy pumpkin flavor.
• Feel free to add fresh fruit on top for some extra sweetness and color. Sliced bananas, berries, or even a sprinkle of pomegranate seeds can really make it pop.
• Sprinkle some granola or crushed nuts like almonds or walnuts for a bit of crunch. This adds texture and makes the pudding more filling.
• Try drizzling a touch of maple syrup if you like it sweeter or a pinch of cinnamon for more warmth.
• Serve your pudding in small glass jars or pretty bowls for a cute presentation. You can make it look fancy without a lot of effort.
• If you’re feeling adventurous, mix in some chocolate chips or chopped dark chocolate. Chocolate and pumpkin are a surprisingly good combo!

Storage Tips

• When you’ve made your chia seed pudding, you’ll want to store it right to keep it fresh. Use an airtight container to prevent any unwanted smells or moisture from getting in. Mason jars work great for this.
• Pop it in the fridge as soon as possible. It’s best to keep it cold so it stays tasty. Your pudding will last in the fridge for up to five days, so you can enjoy it throughout the week.
• If you’re planning to store it for longer than five days, you can freeze it. Just make sure to leave some space at the top of your container because the pudding will expand as it freezes. When you’re ready to eat, let it thaw in the fridge overnight.

Pumpkin Coconut Milk Chia Seed Pudding

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Prep Time 10 minutes mins

Resting time 2 hours hrs

Course Breakfast, Dessert

Cuisine American

Servings 2 servings

Calories 423 kcal

Ingredients

  

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• 1/4 cup of chia seeds
• 1 cup of full-fat coconut milk
• 1/2 cup of pumpkin puree
• 2 tablespoons of maple syrup
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of cinnamon

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Instructions

 

• Measure out the chia seeds and set them aside.
• In a mixing bowl, combine the coconut milk, pumpkin puree, maple syrup, vanilla extract, and cinnamon.
• Whisk or stir the mixture until it is smooth and well combined.
• Add the chia seeds to the mixture and stir thoroughly to ensure they are evenly distributed.
• Transfer the mixture to small glass jars or bowls for serving.
• Place the jars or bowls in the fridge and let them sit for at least 2 hours or overnight to allow the chia seeds to thicken the pudding.
• Before serving, give the pudding a good stir to ensure even consistency.

Nutrition

Calories: 423kcal

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.