Meatless Monday: Coconut & Chia Seed Pudding

There’s something about recipes that don’t require cooking that feels like a small win—especially when you’re still figuring things out in the kitchen.

When I first started trying to eat a little better and cook a little more at home, I thought everything had to involve timing, heat, and at least one moment of “Did I mess this up?”

This Coconut Pudding changed that.

No stove.

No oven.

No stress.

You mix a few ingredients in a bowl, put it in the fridge, and somehow—hours later—it turns into this thick, creamy pudding that feels way more impressive than the effort you put in.

The first time I made it, I kept checking the fridge like, Is this actually going to work? And then it did. The chia seeds soaked up the coconut milk and created this smooth, spoonable texture that felt like dessert—but made from simple, whole ingredients.

Then you add the fruit.

Sweet, juicy clementines.

Bright, slightly tangy kiwi.

A little extra maple syrup to tie it all together.

Suddenly, it’s not just pudding—it’s something fresh, colorful, and honestly kind of beautiful.

This is the kind of recipe that makes you feel like you’re doing something right, even on a busy day. And the best part? Once you make it once, you realize how easy it is to keep going.

Coconut & Chia Seed Pudding

Ingredient List

⅓ cup (70g) white chia seeds
14 oz (400ml) can light coconut milk
¼ cup (60ml) maple syrup (divided)
2 clementines, peeled, segmented, and chopped
2 kiwis, peeled and chopped

Directions

Mix the base
In a medium bowl, combine the chia seeds, coconut milk, and 2 tablespoons of the maple syrup. Stir well until fully combined.

Chill and thicken
Cover the bowl and place it in the refrigerator for about 6 hours, or until the mixture thickens into a pudding-like consistency.

Prepare the fruit topping
In a separate bowl, combine the chopped clementines and kiwi. Add the remaining maple syrup and stir gently. Store in the fridge until ready to serve.

Assemble and serve
Divide the pudding into serving bowls or glasses. Top with the fruit mixture and serve immediately.

Store for later
The pudding can be stored in the refrigerator for up to 5 days. Add fresh fruit just before serving.
Makes 4 servings.

Nutrition Facts

Calories per serving: 240
Fats per serving: 12 grams
Protein per serving: 4 grams
Carbohydrates per serving: 31 grams

This recipe is taken from our Eat Lean: 5 Ingredients, Simple and Delicious Meals for Busy Lives cookbook, featuring 40 flavorful recipes for a vibrant lifestyle.

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