Coconut Chia Seed Pudding with Creamy Coconut Milk and Coconut Flakes

Make chia pudding in jars as a bulk food, chia pudding can be stored in the refrigerator for four to five days, with fresh fruit added just before serving. Coconut milk and chia pudding contain shredded coconut and other add-ins to give them a thick, ready-to-eat texture.

The base ingredients are chia seeds, unsweetened coconut flakes, vanilla extract, honey, and coconut milk. Making the base in jars makes it easy to serve multiple individual portions. Coconut milk provides liquid for the chia seeds to absorb in the base. Unsweetened coconut flakes are stirred into the pudding base for texture. Honey and vanilla provide sweetness and flavor to the pudding.

The sign that the first full batch has finished blending is uniform chia seeds, with no clumps, at the surface of the jar. Let the chia seeds and other ingredients rest, then blend again. The recipe suggests blending two or three times during the first 5 minutes of preparation. The most common problem is clumping of chia seeds, which occurs when the seeds are not blended before and after adding coconut milk.

Seal the jars and refrigerate them overnight. Serve cold, with or without fresh fruit toppings, and other options suggested by the recipe: chopped toasted coconut, honey, Greek yogurt, cinnamon, and cocoa powder.