Coconut Pumpkin Chia Pudding

Coconut Pumpkin Chia Pudding

Pumpkin, coconut milk and chia seeds are combined and topped with toasted coconut flakes and an almond butter drizzle to make a thick and creamy chia pudding for fall.  It’s paleo-friendly, vegan and great for breakfast or as a snack. 

You didn’t think that my fav bloggin’ ladies and I would skip over everyone’s favorite fall flavor did you? Of course not!! Today we’re teaming up to share with you SIX healthy, paleo-friendly PUMPKIN recipes that will rock your world. And OMG, all of these recipes look sooo good. I honestly think this might be our best round-up yet! Although I’m a pumpkin lover so I may be a tiny bit biased.

Coconut Pumpkin Chia Pudding // Pumpkin, coconut milk and chia seeds are combined and topped with toasted coconut flakes and an almond butter drizzle to make a thick and creamy chia pudding that's paleo-friendly, vegan and great for breakfast or as a snack.

My contribution is a thick and creamy pumpkin spiced chia pudding that’s made with full-fat coconut-milk. It’s rich, satisfying and perfect as a make-ahead breakfast or as a snack. I love eating it as a snack so I keep a batch in the fridge and eat a couple spoonfuls whenever I’m craving something sweet. Usually right after dinner. Because it’s loaded with healthy fats I feel satisfied with just a few bites.

Coconut Pumpkin Chia Pudding // Pumpkin, coconut milk and chia seeds are combined and topped with toasted coconut flakes and an almond butter drizzle to make a thick and creamy chia pudding that's paleo-friendly, vegan and great for breakfast or as a snack.

The coconut and pumpkin flavor go together perfectly and the maple syrup adds just a hint of subtle sweetness. To make it even more deacdent I like adding toasted coconut flakes and little almond butter drizzle over the top. It’s delish!

And here’s my secret to making almond butter drizzle-able — simply put your almond butter in a small bowl with a teaspoon or two of coconut oil and microwave it for a few seconds. Give the mixture a stir and it should be thin enough to drizzle.

Coconut Pumpkin Chia Pudding // Pumpkin, coconut milk and chia seeds are combined and topped with toasted coconut flakes and an almond butter drizzle to make a thick and creamy chia pudding that's paleo-friendly, vegan and great for breakfast or as a snack.

Coconut Pumpkin Chia Pudding
 
Thick and creamy coconut pumpkin chia pudding that's paleo-friendly, vegan and great for breakfast or as a snack.
Author:
Serves: 4
Ingredients
  • ¼ cup chia seeds
  • 1 15 oz can full-fat coconut milk
  • 1 teaspoon pumpkin pie spice
  • ½ cup canned pumpkin
  • 1 teaspoon vanilla
  • 2 Tablespoons maple syrup (optional)
  • 2 Tablespoons unsweetened coconut flakes
  • 2 teaspoons almond butter + 1 teaspoon coconut oil (if needed)
Instructions
  1. Stir together chia seeds, coconut milk, pumpkin, pumpkin pie spice, vanilla and maple syrup (if using). Half the mixture and pour into two containers. Cover and refrigerate overnight. If you’re in a rush, less time will do — I’d recommend at least 3-4 hours. You’ll want to wait until you’re ready to serve the chia pudding before preparing your toppings.
  2. Toast your coconut — Preheat a sauté pan to medium heat. Add coconut flakes and stir constantly until they turn a golden color (this will take about 1-3 minutes). Remove the coconut flakes from the pan and allow to cool.
  3. If needed, put almond butter and coconut oil in a small ramekin, heat in the microwave for a 5-10 secs, or until coconut oil has melted. Stir together. If you’re almond butter is already thin enough to drizzle you can skip this step.
  4. Stir the chia seed pudding to make sure there aren’t any big clumps and then spoon into four serving dishes and top with coconut flakes and almond butter drizzle.
  5. If you’re not planning to eat all four servings at one time. Simply leave the toppings and chia seed pudding in separate air-tight containers in the fridge until ready to serve. The chia seed pudding should last about 3 days in the fridge so you can make a batch at the beginning of the week and have it for breakfast or a snack on multiple days.
Nutrition Information
Serving size: ¼ of recipes Calories: 318 Fat: 25g Carbohydrates: 18g Sugar: 10g Fiber: 7g Protein: 4g

Ready to see all the DELICIOUS PUMPKIN creations?!? Read on…

Healthy Pumpkin Recipes for Fall #paleo

Lee’s Paleo Pumpkin Pancakes

Get festive with your breakfast and make these delicious Paleo Pumpkin Pancakes that are grain-free, packed with pumpkin, and paleo-friendly!

Paleo pumpkin pancakes

Gina’s Toasted Pine Nut Herb Pumpkin Muffins

Paleo toasted pine nut herb pumpkin muffins are a savory side perfect for serving with your fall soup, stew or chili. Maybe even replace the Thanksgiving biscuits this year with a basket of these!

Toasted pine nut herb pumpkin muffins

Lexi’s Easy Pumpkin Soup with Chili Garlic Oil

This is the perfect Fall soup for all of you pumpkin lovers! Delicious, flavorful, and packed with nutrients. Creamy pumpkin topped with a drizzle of chili garlic oil and roasted pumpkin seeds. You’ll enjoy this soup all season long!

Pumpkin Soup

Davida’s Pumpkin Spice Freezer Fudge

Healthy Pumpkin Spice Freezer Fudge made with just 5-Ingredients! Free of refined sugar, dairy and gluten, this healthy dessert recipe will make you fall in love with fall.

Pumpkin Spice Freezer Fudge

Taylor’s Vegan Pumpkin Blondies

These pumpkin blondies are so dense, and sweet that you’d never know they’re a healthier treat, with no butter or oil, for only 105 calories! They’re paleo and vegan friendly too!

Vegan Pumpkin Almond BlondiesNow that you have a few ideas, go buy some pumpkin and get your booty in the kitchen. 🙂 

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Comments

  1. This looks so good! Coconut, pumpkin, and maple syrup. What a perfect combo! Can’t wait to taste it 🙂 & the other recipes look delicious too! Especially the pancakes! 🙂

  2. Girl this is exactly what I want for breakfast! I love the combo of coconut and pumpkin! SO YUM. Pinned!

  3. Oh my goodness! This does look creamy! I love everything about this 🙂

  4. Thanks for the incredible recipe! This pudding looks delicious. Love chia pudding and love pumpkin so the combination has got to be fabulous!

    Rae | Love from Berlin

  5. gotta love those healthy fats! full fat coconut milk is my favorite way to add creaminess to recipes! I don’t know whether to make this for dessert, breakfast or both 🙂

  6. It’s been far too long since I’ve made chia pudding and this pumpkin one is perfect! Love using coconut milk in them too, so creamy and delish!

  7. Ohh this looks yummy! I’m all bout everything pumpkin this time of year!

  8. YUM YUM YUM. Making this ASAP 🙂

  9. What a dreamy concoction!

  10. Sounds fantastic! I’m always a fan of chia puddings.

  11. Made this yesterday, had some tonight, my first chia pudding, the texture was a surprise, it was so light and mousse like, it was yummy, thank you for this, my hubby won’t eat it so I used 7oz coconut milk and made a 1/2 batch

  12. Loving this collection from some of my favorite bloggers!! Your contribution is on point.

  13. Chia pudding is one of my favorite weeknight desserts! I can’t wait to try this coconut pumpkin flavor!

  14. I am all about chia seeds! And this sounds like the perfect Fall recipe. I love that you toasted the coconut and the almond drizzle sounds crazy good!

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