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To make Blackberry Coconut Chia Pudding, gather these main ingredients: - 1 cup coconut milk (canned or carton) - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey) - 1 teaspoon vanilla extract - 1 cup fresh blackberries (plus extra for topping) - 1/4 cup unsweetened shredded coconut - Pinch of salt These ingredients are simple yet pack a lot of flavor. The coconut milk gives a rich taste. Chia seeds add good nutrition and texture. Blackberries bring a tangy sweetness that balances well. You can add some optional ingredients to enhance your pudding: - Fresh mint for garnish - A sprinkle of cinnamon for warmth - A dash of lemon juice for extra zing These ingredients can make your dish pop with flavor. Mint adds a refreshing touch. Cinnamon gives a cozy feel, perfect for chilly days. If you need to swap ingredients, here are some ideas: - Use almond milk or oat milk instead of coconut milk. - Replace maple syrup with agave syrup if preferred. - Try using other berries like strawberries or raspberries. These substitutions can fit different diets or taste preferences. Experimenting with ingredients helps you find what you love best. {{ingredient_image_2}} Start by grabbing a medium-sized bowl. Pour in 1 cup of coconut milk. Add 1/4 cup of chia seeds next. Then, mix in 2 tablespoons of maple syrup or honey. For flavor, include 1 teaspoon of vanilla extract and a pinch of salt. With a whisk, blend everything until smooth. Make sure there are no lumps left. This mixture is the heart of your pudding. Once mixed, let the bowl sit for about 5 minutes. This allows the chia seeds to soak up the coconut milk. After 5 minutes, whisk the mixture again. This breaks up any clumps that may have formed. Cover the bowl tightly with plastic wrap. Place it in the refrigerator. Let it chill for at least 2 hours, or even overnight. The chia seeds will plump up and create a creamy texture. When the pudding has set, it’s time to layer. Grab some serving glasses or bowls. Start with a scoop of the chia pudding at the bottom. Next, add a layer of fresh blackberries. Follow this with a sprinkle of shredded coconut. Keep layering until the glasses are full. Finish with a final layer of blackberries on top, and then a sprinkle of coconut. This not only tastes good but looks great too. To get the best texture, use full-fat coconut milk. It gives a rich taste. Mix the coconut milk and chia seeds well. Let the mix rest for five minutes. This step helps the chia seeds soak up the milk. After five minutes, whisk again to break any clumps. Refrigerate for at least two hours to thicken. Overnight works best for a creamy finish. For a beautiful look, use clear glass jars. The layers of blackberries and coconut will shine through. Start with chia pudding at the bottom. Add fresh blackberries next. Top with shredded coconut for a lovely contrast. For a pop of color, add a mint sprig. This simple touch makes your dish feel special. You can boost flavor with extra toppings. Try adding sliced almonds for crunch. A drizzle of honey or maple syrup adds sweetness. A sprinkle of cinnamon can bring warmth. For a tropical twist, add diced mango or kiwi. Each choice can make your pudding unique and fun. Pro Tips Use Quality Ingredients: For the best flavor, opt for high-quality coconut milk and fresh blackberries. This will enhance the overall taste of your chia pudding. Experiment with Sweetness: Adjust the sweetness to your preference by adding more or less maple syrup or honey. Taste the mixture before refrigerating to find your perfect balance. Chia Seed Soaking Time: Allow the chia seeds to soak longer for a thicker pudding. If you prefer a creamier texture, let it sit overnight in the refrigerator. Layering Technique: For visually appealing layers, alternate the chia pudding and the blackberries carefully. This will create a beautiful presentation that is sure to impress. {{image_4}} You can switch blackberries for other fruits. Raspberries add a nice tartness. Strawberries bring a sweet touch. Blueberries offer a juice burst with each bite. Mango pieces can add tropical flair. Feel free to mix fruits for a colorful pudding. Each fruit brings its own flavor and charm. If you're vegan, use maple syrup instead of honey. This recipe is naturally gluten-free. For nut-free options, ensure your coconut milk is safe. If you avoid sugar, try using agave syrup or stevia. This dish can fit many diets with simple swaps. Always check labels to avoid allergens. You can add flavors to the base for a twist. A pinch of cinnamon warms up the taste. A splash of almond extract can deepen the flavor. For a zesty kick, add a few drops of lemon juice. You can also mix in cocoa powder for a chocolatey version. Experiment with flavors to find your favorite! You can store leftovers in an airtight container. Make sure to keep it in the fridge. This helps the pudding stay fresh and tasty. When stored properly, it keeps well for a few days. Blackberry coconut chia pudding lasts up to 4 days in the fridge. After that, it may lose its flavor and texture. Always check for any signs of spoilage before eating. If it smells off, toss it out. You can freeze chia pudding if you want to save some for later. Use ice cube trays or small containers. When ready to eat, thaw in the fridge overnight. The texture may change a bit, but it will still taste good. Chia pudding is a thick dessert made with chia seeds. These tiny seeds absorb liquid and swell up. When mixed with milk, they form a gel-like texture. You can use different kinds of milk, like coconut or almond. It’s a healthy option that’s high in fiber and omega-3s. Chia pudding is often sweetened and flavored, making it a tasty treat. Blackberry coconut chia pudding lasts about 4 to 5 days in the fridge. Keep it in an airtight container to maintain freshness. The flavors will deepen as it sits. Just stir well before serving if it thickens too much. If you see any signs of spoilage, it's best to toss it out. Yes, you can use frozen blackberries. They work well in chia pudding. Just let them thaw before using. They may be softer than fresh ones but still add great flavor. You can even blend them for a smooth texture if you prefer. Yes, this recipe is vegan-friendly. It uses coconut milk and maple syrup, both plant-based. You can easily substitute honey with more maple syrup if desired. Enjoy this dish knowing it fits a vegan diet perfectly. You learned about the key ingredients for delicious chia pudding. We covered how to mix, rest, and layer them for the best results. I shared tips to get the perfect consistency and creative ways to present your dish. Remember, you can change flavors and ingredients to suit your taste. Store leftovers properly to keep them fresh. Now, you have everything you need to enjoy a tasty treat!

Blackberry Coconut Chia Pudding

A refreshing and healthy dessert made with chia seeds, coconut milk, and fresh blackberries.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 2 hours
Course Dessert
Cuisine Vegan
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup coconut milk (canned or carton)
  • 1/4 cup chia seeds
  • 2 tablespoons maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 1 cup fresh blackberries (plus extra for topping)
  • 1/4 cup unsweetened shredded coconut
  • 1 pinch salt

Instructions
 

  • In a medium-sized mixing bowl, pour in the coconut milk and add the chia seeds, maple syrup (or honey), vanilla extract, and a pinch of salt. Using a whisk, blend all the ingredients together until fully incorporated and there are no visible lumps.
  • Allow the mixture to sit for about 5 minutes. This resting time helps the chia seeds start to absorb the liquid. After 5 minutes, whisk the mixture again to break up any clumps of chia seeds. Cover the bowl with plastic wrap and place it in the refrigerator. Let it chill for at least 2 hours or overnight.
  • Once the chia pudding has set, prepare to assemble your dessert. Take serving glasses or bowls and begin layering. Start with a generous spoonful of the chia pudding at the bottom, followed by a layer of fresh blackberries. Next, sprinkle a layer of shredded coconut on top.
  • Continue layering until the glasses are filled to your desired height. The final layer should consist of fresh blackberries on top, beautifully arranged, followed by a generous and aesthetically pleasing sprinkle of shredded coconut.
  • You can enjoy the pudding immediately or keep it chilled in the refrigerator until you’re ready to serve.

Notes

For an elegant touch, serve the pudding in clear glass jars and garnish with mint.
Keyword chia pudding, healthy snack, vegan dessert