Coconut Milk Chia Pudding
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My coconut milk chia pudding is thick, creamy, and deceptively filling. Made with wholesome ingredients, it’s perfect for breakfast OR dessert!
Craving more low-effort breakfast recipes? Try my overnight oats, air fryer soft boiled eggs, or chocolate protein shake next.
When I need a quick, low-effort breakfast that still packs in a fair bit of nutrition, I make chia pudding.
Made with canned coconut milk, maple syrup, and chia seeds, it’s got plenty of fiber and protein to get you going–without weighing you down!
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Why I love this recipe
- Just three ingredients. All you need is chia seeds, a sweetener, and coconut milk.
- Nutritious. While ‘pudding’ makes it sound like dessert, it is in fact made with very healthy ingredients–and one will keep you full all day!
- Great for meal prep. This is the kind of set-and-forget breakfast you can make in advance.
- Fun to customize. Like my protein chia pudding recipe, this is a blank canvas you can flavor with all sorts of mix-ins.
Table of Contents
Ingredients needed
- Black or white chia seeds. When mixed with liquid, these bad boys expand, creating a fun pudding-like texture. Plus, one serving is packed with omega-3 fatty acids and over 10 grams of fiber!
- Maple syrup. Adds some sweetness while keeping it vegan. You can also use honey or agave nectar.
- Coconut milk. The key ingredient! I prefer canned coconut milk because it’s richer and creamier, but the carton kind will also work.
- Toppings. Add your favorite nuts, seeds, fruit, nut butter, etc.
How to make coconut milk chia pudding
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the pudding. In a large mixing bowl, whisk together all of the ingredients. Divide the mixture among four jars or cereal bowls and stir once more.
Step 2- Chill. Cover the chia puddings and refrigerate them for at least an hour to thicken.
Arman’s recipe tips
- Make it smoother. If you’re not a fan of the pearl-like texture of chia seeds, make the pudding and lightly blend once it’s set.
- Don’t add more chia seeds. It may look watery, but give it time. The chia seeds need a while to soak up all of the liquid.
- Make it for meal prep. Double or triple the ingredients and divide them into mason jars. If you’re adding crunchy toppings or fresh fruit, I suggest doing this at the last minute.
- Taste as you go. Give the mixture a taste and add extra sweetener if needed.
Variations
- Fresh fruit. Try fresh strawberries, bananas, blueberries, or mixed berries.
- Crunch. Top with some healthy granola or toasted coconut flakes.
- Chocolate. Add one teaspoon of cocoa powder and a handful of chocolate chips.
- Miscellaneous mix-ins. Add a pinch of salt, vanilla extract, or orange zest.
Storage instructions
To store: Coconut chia pudding should always be stored in an airtight container in the fridge. It will keep fresh for up to a week.
To freeze: Place the pudding in a shallow container and store it in the freezer for up to 6 months.
Frequently asked questions
Yes, any milk works for this chia pudding, be it almond milk, oat milk, or whole milk. However, to intensify the coconut flavor, stick to using coconut milk.
When made as directed, this coconut milk chia pudding has no dairy or eggs in it.
More oat and chia breakfasts
Coconut Chia Pudding
Ingredients
- 1/2 cup chia seeds
- 2 cups canned coconut milk
- 1 1/2 tablespoons maple syrup
Instructions
- In a large mixing bowl, mix together the chia seeds, canned coconut milk, and maple syrup until combined. Distribute the mixture amongst four jars or cereal bowls and mix once more.
- Cover the chia puddings and refrigerate them for at least an hour, to thicken.
- Once it has thickened, top with your favorite toppings and enjoy.
Notes
Nutrition
Originally updated May 2023, updated and republished August 2024
I like to use 1/2 regular coconut milk and 1/2 light coconut milk to keep the calories a little less – still delicious and creamy. And I add pinch of salt and some rose water for a floral taste that complements the coconut. Yum!
Rasha- I love the idea of adding some rose water to it- it really does work well with coconut (I recently tried a coconut Turkish delight which I need to recreate!).
Thanks for taking the time to leave a lovely review and rating.
Second time making… definitely one of the better ones out there!
Thanks so much Kim! It’s such a great pudding base. Let us know your favorite mix-ins or if you just prefer it by itself 🙂
I made this and loved it, so delicious and creamy and very simple, thanks for recipe!
You are so welcome, Chris. It’s such an easy, make-ahead breakfast, isn’t it 🙂
I tried this and it was delicious! I would not change one si gel thing.
How many grams or ounces are in 1 serving?
So glad to hear that, Denise. I haven’t actually weighed out each individual serving, I just divide the mixture by four, which works out to be a heaping 1/2 cup each.
Awesome recipe💜💜💜
Thanks for the lovely feedback and review, Jeannie! 🙂
Did you use unsweet coconut milk? I am anxious to make this recipe.
Hi! Yes, canned unsweetened coconut milk. It’s so much thicker than the carton varieties and have a richer flavor 🙂 I hope you enjoy it Angela!
I make this every night for breakfast the next morning!! Pro tip– PLEASE stir or shake it up every 5 minutes for about 20 mins, otherwise it’ll clump up at the bottom and lead to an unpleasant experience. I usually do this while doing other stuff in the kitchen, and once it’s thickened enough it’ll be good enough to store for later!
Thanks for the tip, Alex- I’ll make a note of it in the recipe carc. I’m so glad this is your standard breakfast 🙂
Thank you I have to tried this before, it’s very good
So glad you liked this one Susan. It’s such a good make-ahead pudding!
can this be made with coconut cream?
Absolutely, Anne. It will be much richer and creamier 🙂
Perfect ratio!
Thank you Alexandra!
Alternative to maple syrup?
Honey or agave are great!
The canned coconut milk did not work well for me. The fat separated out and was a layer ontop of the pudding in the morning.
Hi CJ- that is common with coconut milks. It takes a few seconds to whisk it together back again.
So simple, and so delicious! I’m late to the chia seed party and this totally tastes like dessert. But it’s healthy?! And this is waaaaaay simpler to prepare than oatmeal!
HI thebigmansworld
Chia pudding with coconut milk and syrup.
Recipe reads…
Prep 1 minute
Cook 1 minute
Total 2 minutes
Method point 2.
Refrigerate 1 hour
So when and how do I cook it?
Granny of 6 ~ South Africa
Hi Jeanne- chia pudding doesn’t involve any cooking- you just combine the liquids and chia seed together and it soaks up beautifully into a pudding 🙂
Love it! Coming back again to save it (:
So easy and sweet just how I like it ☺️