Coconut Chia Pudding with Orange Compote. Small glasses of coconut-milk chia pudding topped with a cooked fresh-orange compote. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A separate citrus layer
Chia thickens stirred coconut milk into a spoon dessert, while a small cooked orange compote sits above it. Keeping the fruit separate lets the pale pudding and bright citrus show clearly in a glass.
This particular coconut-to-chia ratio and compote thickness have not been kitchen-tested. Glass size is part of the yield check.
Whisk, rest, whisk
Canned coconut milk can separate; stir thoroughly before measuring two cups. Whisk chia seeds in evenly, rest ten minutes and whisk again to break any dense clusters.
Maple and vanilla season the pudding, but orange compote carries much of the brightness. A lighter coconut beverage might set differently and is not a direct substitute.
Ingredients for 6 glasses
| Ingredient | Amount | Use |
|---|---|---|
| Unsweetened canned coconut milk | 2 cups | Stir the can before measuring. |
| Chia seeds | 1/2 cup | For pudding set. |
| Pure maple syrup, for pudding | 2 tablespoons | Whisk into coconut milk. |
| Vanilla extract | 1/2 teaspoon | Pudding. |
| Oranges | 3 oranges | Peel and segment; save released juice. |
| Pure maple syrup, for compote | 1 tablespoon | Simmer with fruit. |
| Cornstarch | 1 teaspoon | Slurry with reserved orange juice if needed. |
Step-by-step method
- Whisk 2 cups well-stirred unsweetened canned coconut milk with 1/2 cup chia seeds, 2 tbsp maple syrup and 1/2 tsp vanilla. Rest ten minutes, whisk again to break clumps, then divide among six small glasses.
- Refrigerate the glasses covered for at least four hours until spoonably thick. Meanwhile peel and segment three oranges over a bowl, saving juice.
- Reserve 1 tbsp cool orange juice for a slurry. Simmer segments and the remaining juice with 1 tbsp maple syrup for about five minutes. Mix 1 tsp cornstarch with the reserved juice and stir into the pan; simmer a few minutes until lightly thickened, then cool thoroughly.
- Spoon cold compote over set chia pudding just before serving. Record coconut brand, chia set, orange juice yield and cup volume in a kitchen trial.
Cook fresh oranges gently
Segment oranges over a bowl to catch juice. A brief simmer softens the fruit; a measured cornstarch slurry gives the released juice a light spoonable texture.
If the oranges release very little juice, record that in a trial instead of silently adding water. Cool the fruit completely before it goes on the chilled pudding.
Check the set
Four hours in the refrigerator is the proposed minimum. If the mixture is still loose, verify chia amount, coconut product and whisking before adjusting proportions.
Compote should top the cups near serving rather than seep through an unset base. Do not depict a perfectly stratified glass as a tested fact until a trial confirms it.
Serving and storage
Serve cold with a spoon. This is not a cream-and-lemon posset, and it does not include dairy in the measured ingredients; packaged labels still need review.
Keep covered and refrigerated. Exact storage and layer-separation behavior have not been established.
Chia questions
Can I use coconut drink from a carton?
Not as a guaranteed swap for canned coconut milk; it can be thinner.
Why whisk twice?
A second whisk reduces clumps after the seeds first hydrate.
Are raw oranges the topping?
No. The measured topping is a briefly cooked orange compote.
Further reading and related Chefly recipes: Orange Coconut Chia Pudding, What's Cooking with Kelli. These are relevant references and other dishes, not evidence that this proposed formula was tested.
Allergens: Coconut; Check packaged coconut milk and chia labels for cross-contact. Review packaged ingredients and cross-contact before serving.
Print
Coconut Chia Pudding with Orange Compote
- Total Time: 270 minutes
- Yield: 6 servings 1x
Description
Six small coconut chia cups with chilled orange compote.
Ingredients
- 2 cups Unsweetened canned coconut milk
- 1/2 cup Chia seeds
- 2 tablespoons Pure maple syrup, for pudding
- 1/2 teaspoon Vanilla extract
- 3 oranges Oranges
- 1 tablespoon Pure maple syrup, for compote
- 1 teaspoon Cornstarch
Instructions
- Whisk 2 cups well-stirred unsweetened canned coconut milk with 1/2 cup chia seeds, 2 tbsp maple syrup and 1/2 tsp vanilla. Rest ten minutes, whisk again to break clumps, then divide among six small glasses.
- Refrigerate the glasses covered for at least four hours until spoonably thick. Meanwhile peel and segment three oranges over a bowl, saving juice.
- Reserve 1 tbsp cool orange juice for a slurry. Simmer segments and the remaining juice with 1 tbsp maple syrup for about five minutes. Mix 1 tsp cornstarch with the reserved juice and stir into the pan; simmer a few minutes until lightly thickened, then cool thoroughly.
- Spoon cold compote over set chia pudding just before serving. Record coconut brand, chia set, orange juice yield and cup volume in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 240 minutes, included in the total.
Untested estimate: four-hour refrigerator set and ten-minute orange reduction; chilling compote may overlap.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 240 minutes
- Cook Time: 10 minutes
- Category: No-Bake Treats
Nutrition
- Serving Size: One small glass