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 combines pumpkin, coconut milk and chia seeds, and is topped with toasted coconut flakes and an almond butter drizzle.
1/4 cup chia seeds
1 15 oz can full-fat coconut milk
1 teaspoon pumpkin pie spice