Recipe: Coconut Chia Pudding Parfait
The Coconut Chia Pudding That Followed Me Home: The Cloister Copycat Recipe
One of my favorite things about traveling is bringing home more than souvenirs.
Sometimes it's a photograph.
Sometimes it's a story.
And every now and then, it's a recipe.
Several years ago, while staying at The Cloister on Sea Island, I ordered a coconut chia pudding that was so memorable I couldn't stop thinking about it long after we returned home. It was creamy, lightly sweet, and somehow felt both indulgent and refreshing at the same time.
As someone who loves gathering ideas from special places, I finally worked up the courage to ask if they would share the recipe next time we were in town.
To my surprise, they did.
Not a polished recipe card. Not a professionally printed handout. Just a handwritten list of ingredients and notes from someone kind enough to pass along a favorite recipe.
I've kept that little slip of paper ever since.
Over the years, I've made a few adjustments and discovered what works best in my own kitchen. In fact, my husband Scott insists my version is even better than the original—which may or may not be true, but I certainly enjoy hearing it.
What I love most isn't the recipe itself.
It's the reminder that hospitality often looks like sharing. Sharing a meal. Sharing an idea. Sharing a family recipe. Sharing something that has brought you joy and hoping it might do the same for someone else.
Perhaps that's why recipes are passed from one kitchen to another. They're more than instructions. They're tiny gifts of hospitality that continue long after the meal is over.
Today, I'm passing this one along to you…
Coconut Chia Pudding Recipe
Ingredients
1 (13.5-ounce) can full-fat coconut milk
1 (15-ounce) can cream of coconut
Juice from ½ lime
½ teaspoon vanilla extract
1 tablespoon honey or agave nectar
½ cup chia seeds
Nonfat Cool Whip for topping
Finish off with your favorite berries
Directions
In a large bowl, whisk together the coconut milk, cream of coconut, lime juice, vanilla extract, and honey (or I like to use agave).
Stir in the chia seeds.
Mix well and let stand for 10 minutes.
Stir again to prevent the chia seeds from settling.
Cover and refrigerate for at least 4 hours, preferably overnight.
If the pudding tastes too sweet, add a little more lime juice to brighten the flavor.
Serve chilled.
Notes
A few things I've learned through trial and error:
Don't use low-fat coconut milk. The texture won't be nearly as creamy.
The chia seeds expand more than you think, so resist the temptation to add extra.
This recipe is even better after it has chilled overnight.
Fresh berries, toasted coconut, or a sprinkle of granola make wonderful toppings.
You can use honey, but I use agave!
If you make it, I'd love to hear what you think.
And if you happen to improve upon my version, feel free to share your secret.
It’s an honor that The Cloister at Sea Island has my book Simple Hospitality for sale in their beautiful gift Sea Island Shop. Scott and I were there for a book signing a few months ago and it was such a treat to see some friends!
