I pumped this vegan Coconut Chia Pudding with FOUR types of coconut—coconut milk, shredded coconut, coconut oil, and coconut sugar—for the ultimate coconutty flavor, just like in my coconut cake. Because the way I see it, the more coconut, the better!

It’s thick, creamy, and naturally sweetened with a splash of maple syrup. It’s basically a rich dessert disguised as a healthy, fiber-packed breakfast. Between its creamy texture and the caramelized bananas on top, it very much has the same tropical, “vacation-in-a-jar” vibes as my mango chia pudding, so you can treat yourself to a little getaway without even leaving the kitchen.

Chia Pudding Ingredients

Coconut milk – I like using full-fat canned coconut milk because it’s a tad more flavorful, plus the texture is thicker, so the chia pudding solidifies more quickly. Light canned coconut milk also works, but the pudding will need to be refrigerated for at least 8 hours.

Chia seeds – Both black and white chia seeds work here. 

Shredded coconut – For a little texture and more coconut goodness. I recommend using unsweetened coconut shreds since the pudding is already sweetened with maple syrup.

Caramelized bananas – AKA the best topping for chia pudding! Easy to make with sliced bananas, coconut sugar, and coconut oil, they’re a sweet topping that makes this healthy breakfast feel like dessert.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

• Low-calorie option – Swap the canned coconut milk for coconut milk from a carton.
• Sweetener options – You can sweeten the pudding with honey instead of maple syrup if you want. Any kind of sugar can be used for the caramelized bananas (cane sugar, white sugar, brown sugar, etc.).
• Protein boost – You can stir in 1 scoop of plain or vanilla protein powder and an extra splash of milk.

How to Make Coconut Chia Pudding

Step 1: Combine. Start by whisking the coconut milk and maple syrup together in a bowl, then stir in the shredded coconut. Finish by stirring in the chia seeds.

Step 2: Soak. Divide the chia mixture into two glasses or jars. Place them in the refrigerator.

Step 3: Caramelize the bananas. Before serving the pudding, heat the coconut oil in a skillet, then add the banana slices. Sprinkle the coconut sugar over top and cook until they’re soft, sticky, and caramelized on the outside.

Step 4: Top and serve. Top each jar of chia pudding with the caramelized bananas and extra shredded coconut, then serve and enjoy.

Erin’s Tips and Tricks

• I like to store chia pudding in airtight mason jars for an easy grab-and-go snack.
• Shake or stir the pudding 30 minutes after dividing it between jars to prevent the chia seeds from clumping.
• Feel free to double or triple this recipe if you’re making chia pudding for meal prep.

Chia Pudding FAQs

Storage

Refrigerator: Chia pudding will stay fresh and creamy in the sealed jars for up to 5 days.

Freezer: I haven’t tried freezing chia pudding, but I don’t see why it wouldn’t work. Just thaw it in the refrigerator overnight before serving.

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Risotto is one of those notoriously intimidating meals that needs a little more babysitting than your average easy dinner recipe. Is the babysitting worth it? I certainly think so! But do I want to stand over a hot stove and constantly stir every time I make this fantastic dish? Not really.

Luckily, my Easy Baked Risotto recipe takes care of that. It has everything you love about risotto, except for the babysitting. Just add rice, broth, and veggies to a pot, pop it in the oven, and let it bake. It’s the ultimate low-effort, high-reward meal I like to quickly throw together after work or for date night with Miguel.

Risotto Ingredients

Arborio rice – This is the only rice I use when I make risotto (with the exception of my orzo risotto recipe). It’s a type of short-grain rice with a high starch content, giving risotto its signature creaminess (without needing any cream).

Stock – I’ll use chicken stock when I want my risotto to be super savory, or vegetable stock when I’d rather keep things vegetarian.

Lemon – I used freshly squeezed lemon juice to brighten the whole dish (bottled is fine, too). For an extra hit of lemony flavor, feel free to zest the lemon before juicing it, then sprinkle it on top at the end.

Frozen peas – Remember to thaw the peas in the fridge before stirring them into the risotto.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

• Swap the peas – Out of frozen peas? Use another frozen veggie you have, like green beans, broccoli, or zucchini.
• Use seasonal vegetables – I recommend substituting the peas for asparagus tips in the spring, sliced leeks in the summer, and roasted butternut squash in the fall.
• Extra-creamy baked risotto – Stir in a dollop of mascarpone at the very end to make it extra mouthwatering. 
• Vegan option – You can make vegan baked risotto with vegetable broth, non-dairy butter, and vegan parmesan cheese or nutritional yeast.

How to Bake Risotto

Step 1: Heat the broth. Heat the broth in a pot over medium heat until it’s warm, but not boiling. Remove the pot from the heat. 

Step 2: Make the base. Add the rice, warm broth, shallot, garlic, and some of the butter to a large, oven-safe pot (I used a shallow Dutch oven). Stir gently to combine.

Step 3: Bake the risotto. Cover the pot and move it to the oven to bake.  

Step 4: Add the rest. Take the pot out of the oven and stir in the lemon juice, cheese, peas, and salt, then finish with the butter. Add more lemon juice, salt, or pepper to taste, and enjoy! 

Erin’s Tips and Tricks

• Warming the broth ahead of time helps the rice start cooking the second it hits the oven. Cold broth might give you unevenly cooked or crunchy rice.
• Rest the risotto for a few minutes before serving to give the rice time to absorb any extra broth and become nice and fluffy.
• Every oven is a little different, so I would start checking for doneness around the 25-minute mark. You’re looking for rice that’s tender but still has a slight bite (al dente).

Baked Risotto FAQs

Serving Suggestions

Miguel and I serve risotto for any occasion, whether we’re having a casual dinner or a date night. We like to pair it with a simple spring salad like this radish salad or this baby kale salad with honey-mint vinaigrette, and a side of sautéed asparagus. 

Baked risotto is pretty filling on its own, or you can top it with a grilled chicken thigh, pan-seared shrimp, or a baked salmon filet.

Storage

Refrigerator: I find that risotto is best served fresh, but if you have leftovers, keep them covered in the fridge for 3 to 4 days.

Freezer: Pack the cooled risotto into a freezer-safe bag or container and freeze for up to 2 months. Thaw it in the fridge overnight before reheating. 

Reheating: Reheating risotto can be a little tricky, but I find that warming the leftovers in a skillet with a splash of broth and gently stirring works wonders.

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If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Cake! I love cake. My sweet tooth practically calls out for a slice of lavender coffee cake or chocolate coconut cake when it’s time for dessert.

I make this Orange Cake when I want to channel my inner Martha Stewart. It’s a simple but sophisticated one-layer dessert with a fluffy, golden crumb and a glistening orange vanilla glaze. But it’s the vibrant orange flavors in every bite that make it a winning sweet treat.

Take it from me, the biggest cake lover I know: The melt-in-your-mouth texture and bright pops of citrus in each slice will bring a little more sunshine to anyone’s day. 

Orange Cake Ingredients

Navel oranges – It wouldn’t be an orange cake without the fresh citrus flavors and aromas, so I zested a large navel orange before squeezing out all of the juice. If you don’t have a navel orange, use mandarin oranges, blood oranges, or any other kind of orange you like.

Applesauce – The cake gets most of its moisture from plain, unsweetened applesauce. Melted coconut oil or vegetable oil will work as substitutes, but the crumb won’t be as light or delicate.

Flour – Classic all-purpose flour works perfectly.

Orange vanilla glaze – I decorated the cake with a very simple glaze made from powdered sugar, orange juice, and vanilla extract.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

• Orange almond cake – Add 1 teaspoon of almond extract to the wet ingredients for just a kiss of almond. You could sprinkle toasted almond slices over the glaze, too!
• Gluten-free option – I haven’t tested this recipe with anything other than all-purpose flour, but a 1:1 gluten-free flour blend might work as a substitute.
• Glaze substitute – If you’d rather keep it simple, sift powdered sugar over the cake instead.

How to Make Orange Cake

Step 1: Make the orange sugar. Add the sugar and orange zest to a bowl and rub them together with your fingers until fragrant. Add the butter to the same bowl and beat with a mixer until fluffy.

Step 2: Add the wet ingredients. Next, mix the eggs, milk, orange juice, applesauce, and vanilla with the butter-sugar mixture until combined.

Step 3: Whisk dry ingredients. Whisk the flour, baking powder, baking soda, and salt together in a separate bowl.

Step 4: Combine. Gently stir the dry ingredients into the wet mixture until just combined.

Step 5: Bake. Pour the cake batter into a cake pan and bake until a toothpick inserted in the middle comes out clean. Set it aside to cool.

Step 6: Make the glaze. Meanwhile, whisk the orange juice and vanilla together in a bowl, then whisk in the powdered sugar until you have a smooth glaze.

Step 7: Decorate and serve. Pour the glaze over the cooled cake and use a spatula to spread it evenly over the top. Slice and enjoy!

Erin’s Tips and Tricks

• Only zest the orange peel, not the white pith underneath. The pith is very bitter, and you don’t want it messing with the cake!
• Zest the orange before juicing it. It’s way easier this way, trust me.
• Room temperature ingredients are easier to incorporate into cake batters. Remember to take the eggs, butter, milk, oranges, applesauce, and any other refrigerated ingredients out of the fridge at least 30 minutes ahead of time.
• Don’t overmix the batter when combining the wet and dry mixes. To keep the cake’s delicate crumb, very gently combine the two with a wooden spoon or spatula until the flour is absorbed.
• Garnish the cake with candied orange slices, fresh mint leaves, or extra orange zest to make it feel extra fancy.

Orange Cake FAQs

Storage

Make-ahead: I like to serve this cake fresh to enjoy each moist and fluffy bite to the fullest. That said, the unglazed cake will still be a bit moist after staying covered on the kitchen counter for 1 to 3 days.

Refrigerator: The whole cake or individual slices can be kept in an airtight container in the fridge for up to a week. Keep in mind that it will dry out slightly as it sits.

Freezer: You can wrap the unglazed cake in plastic wrap and freeze it for up to 3 months. Thaw it on the kitchen counter before pouring the glaze over top.

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