This pumpkin chia pudding combines pumpkin, coconut milk and chia seeds, and is topped with toasted coconut flakes and an almond butter drizzle. It’s paleo-friendly, vegan and great for a thick and creamy pumpkin breakfast or snack for fall.
OMG! This thick and creamy pumpkin 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.
The coconut and pumpkin flavor go together perfectly and the maple syrup adds just a hint of subtle sweetness. To make it even more decadent 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.
If you make this coconut pumpkin chia pudding be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!
Coconut Pumpkin Chia Pudding
4 from 6 votes
Coconut pumpkin chia pudding combines pumpkin, coconut milk and chia seeds, and is topped with toasted coconut flakes and an almond butter drizzle.
2teaspoonsalmond butter + 1 teaspoon coconut oil, if needed
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.
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.
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.
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.
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.
Serving: 1/4 of recipeCalories: 318kcalCarbohydrates: 18gProtein: 4gFat: 25gFiber: 7gSugar: 10g