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.

More Easy Chia Recipes

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

If you’ve sipped on authentic Mexican horchata before, then you know it’s so much more than rice milk—it’s a creamy, sweet, cinnamon-laced escape to paradise. I had my first sip at a taqueria years ago and have loved it ever since. Now, I make a big batch every summer.

What makes horchata so magical is how humble ingredients—rice, water, sugar, cinnamon sticks, and vanilla—so easily transform into a drink that tastes like it took all day to make.

In this Horchata Latte recipe, I took this refreshing concoction one step further: frothy milk, a shot of espresso, and the homemade horchata served in a clay mug or over a mountain of ice. It’s my idea of a perfect midday pick-me-up!

Horchata Latte Ingredients

White rice – Any type of long-grain white rice is perfect.

Cinnamon sticks – They infuse the horchata mixture with its signature warm, cinnamony flavors. I don’t recommend using ground cinnamon because it makes the horchata grainy.

Brown sugar – Brown sugar + cinnamon = ♥️ If you’re all out, feel free to use cane sugar or coconut sugar instead.

Espresso – You can brew the espresso shots yourself or buy them from your local coffee shop.

Milk – I always make this latte with a 50-50 mix of horchata and milk (dairy or dairy-free). I personally thought the latte was too sweet when I made it only with horchata, but test out different ratios of horchata to milk to see what you prefer!

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

Variations

• Add almonds – For a more authentic horchata recipe, add 1/2 cup of blanched and slivered almonds to the soaking mixture.
• Sweetener options – You can make horchata with any sweetener you like, granulated or liquid! For a less sweet drink, reduce the sweetener to 1/4 cup.
• Espresso substitute – Swap the espresso for homemade cold brew or 1/2 cup of strongly brewed coffee.

How to Make a Horchata Latte

Step 1: Make the horchata. Add the rice, water, cinnamon, brown sugar, vanilla, and salt to a large bowl, then cover and set it aside. 

Step 2: Blend. Pour the rice/cinnamon/water mixture into a blender and blend until smooth.

Step 3: Strain. Place a nut milk bag over a large bowl, then pour in the horchata. Twist the top closed and gently squeeze to strain the horchata through the bag.

Step 4: Chill. Transfer the horchata to a pitcher and store it in the refrigerator for later.

Step 5: Make the latte. Pour a shot of espresso into a mug or glass with ice, then top with half milk (cold or steamed) and half of the horchata mixture. Sprinkle ground cinnamon on top and enjoy! 

Erin’s Tips and Tricks

• It’s always a good idea to rinse the rice under cold running water until the water runs clear before making a horchata recipe.
• You may need to blend the horchata ingredients in batches if your blender is on the smaller side.
• I like to strain the blended rice/water/cinnamon mixture through a nut milk bag, but you can also use a fine mesh strainer or a piece of cheesecloth layered over the strainer.
• Remember: the more you strain the horchata, the smoother it will be. Strain it two to three times if you’d prefer a smoother drink with very little sediment.
• The exact amount of milk/horchata you need depends on the size of the glass or mug you’re using for the latte. Use more or less as needed!

Horchata FAQs

Storage

Refrigerator: Chill the blended and strained horchata for up to 5 days.

Freezer: You can also freeze horchata for up to 3 months. I recommend pouring the horchata into ice cube trays and keeping the solid cubes in a freezer-safe container. Just drop a couple of cubes into a glass, top with espresso and milk, and enjoy!

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

My Instant Pot has been a game-changer since day 1. From instant pot whole chicken to instant pot spaghetti and meatballs, there isn’t much I haven’t tried cooking in it. Why turn on my oven when the pressure cooker can do all the work for me?

I always cook spaghetti squash in my Instant Pot because it’s just so quick and easy. It only takes around 10 minutes, and it doesn’t leave me guessing whether it’s done cooking or not. Win-win!

My Instant Pot Spaghetti Squash recipe shows you how it’s done, step-by-step. I love using the mild, buttery squash strands as a gluten-free and low-carb pasta dupe, but they pair well with just about anything. 

Instant Pot Spaghetti Squash Ingredients

Spaghetti squash – I usually buy spaghetti squash when it’s in season during fall and winter. I always pick the squash that feels heavy for its size and has very few blemishes on its yellow skin.

Water – A cup of water in the bottom of the Instant Pot builds pressure and steams the squash quickly and evenly. When I’m craving extra flavor, I’ll swap the water for homemade bone broth or any stock I have on hand.

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

How to Cook Spaghetti Squash in the Instant Pot 

Step 1: Prep the squash. Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon. 

Step 2: Set up the Instant Pot. Pour the water into the bottom of the Instant Pot, then insert the wire rack or trivet. Place the spaghetti squash halves on the rack, cut-side down. 

Step 3: Cook. Close the lid, seal the valve, press Pressure Cook (or Manual), and set the timer for 8 to 12 minutes (8 minutes for a small squash, 12 minutes for a large squash).

Step 4: Release the pressure. Let the pressure naturally release for 5 minutes, then switch the valve to venting to release any remaining pressure.

Step 5: Scrape. Wait a few minutes before carefully lifting the squash out of the pot. Let it cool, then use a fork to gently scrape the flesh into strings. 

Step 6: Serve. Serve the spaghetti squash in a bowl with pasta sauce and parmesan cheese, or enjoy it with any of the recipes below.

Erin’s Tips and Tricks

• If I’ve learned anything about cooking with squash, it’s that slicing it carefully with a sharp chef’s knife is key. I usually slice mine lengthwise, but if your squash is extra large, cutting it horizontally can be easier. 
• Yes, you really do need to use the wire rack or trivet. It keeps the squash lifted above the water so it steams instead of boils, giving you perfectly tender—never mushy—“noodles” every time.
• The squash will be very hot after it’s done cooking, so let it cool for at least 5 minutes before handling it. 
• Scrape the strands in the same direction as they run to get long, thin “noodles” instead of short bits.

Instant Pot Spaghetti Squash FAQs

Serving Suggestions

The fun really starts after you finish scraping the squash because now it’s time to eat! Here are a few delicious serving ideas to help you enjoy every bite:

• Spaghetti squash and meatballs – Pour marinara sauce over the squash, add some Italian chicken meatballs or lentil meatballs, and top with grated parmesan or crispy roasted chickpeas for a lightened-up version of the classic.
• Simple vegetable side dish – Just toss the hot strands with olive oil or butter, salt, black pepper, garlic/onion powder, red pepper flakes, parmesan cheese, and/or fresh herbs for a simple yet delicious veggie side dish.
• Toss it with veggies – I like to toss spaghetti squash with caramelized onions, kale, and mushrooms to make this caramelized onion spaghetti squash recipe.
• Any pasta-style dish – Spaghetti squash works as a low-carb pasta alternative in almost any pasta dish, like my sun-dried tomato pesto pasta.
• Any noodle dish – Same goes for rice noodles, soba, etc. Use the squash to make a lighter shrimp lo mein or add it to this Thai noodle salad.
• Add it to casseroles – Just toss the squash in your favorite casseroles whenever they could use some extra veggies!

Storage

Refrigerator: You can refrigerate cooked spaghetti squash in an airtight container for up to 1 week.

Freezer: Transfer the cooled squash to a freezer-safe container and freeze for up to 3 months. Thaw it overnight in the fridge before reheating and serving.

Reheating: Spaghetti squash is easy to reheat in the microwave or in a skillet on the stove with a splash of water, broth, and/or tomato sauce.