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Creamy Valentines Chia Pudding Bowl Recipe with Pomegranate and Cookies

creamy valentines chia pudding bowl - featured image

A luscious and creamy chia pudding bowl featuring full-fat coconut milk, fresh pomegranate seeds, and crunchy cookie crumbles. Perfect for Valentine’s Day breakfast, dessert, or a wholesome treat.

Ingredients

Scale
  • 1/4 cup chia seeds
  • 1 cup full-fat coconut milk (or any plant-based milk)
  • 1 tbsp pure maple syrup (or honey)
  • 1 tsp vanilla extract
  • 1/2 cup fresh pomegranate seeds
  • 34 cookies, crumbled (buttery shortbread or favorite crunchy cookie)
  • A sprinkle of toasted coconut flakes (optional)
  • Fresh mint leaves for garnish (optional)

Instructions

  1. In a mixing bowl, combine 1/4 cup chia seeds, 1 cup coconut milk, 1 tbsp maple syrup, and 1 tsp vanilla extract. Whisk briskly for 1-2 minutes to disperse chia seeds evenly.
  2. Cover the bowl and refrigerate for at least 4 hours or overnight to allow chia seeds to absorb liquid and thicken. If short on time, stir after 30 minutes to break up lumps, then chill again.
  3. Prepare toppings: remove pomegranate seeds from fruit, crumble cookies into bite-sized pieces, and toast coconut flakes in a dry skillet over medium heat for 2-3 minutes if using.
  4. Once pudding is set and creamy, stir well and spoon into serving jars or bowls. Top with pomegranate seeds, cookie crumbles, toasted coconut flakes, and garnish with fresh mint leaves.
  5. Enjoy immediately or cover and store in the fridge for up to 3 days. Add cookie crumbles just before serving to maintain crunch.

Notes

If pudding is too thick, stir in a little more coconut milk. If too thin, add a teaspoon more chia seeds and chill longer. Add cookie crumbles just before serving to keep them crunchy. Can be made ahead and tastes better after sitting overnight.

Nutrition

Keywords: chia pudding, pomegranate, coconut milk, cookies, Valentine’s Day, healthy breakfast, vegan dessert, gluten-free