This coconut milk chia pudding is so thick, creamy, and packed with protein, you won’t believe it is healthy! Made with just 3 ingredients, it’s perfect for a filling, low carb breakfast! 3 grams net carbs per serving.
Coconut Milk Chia Pudding
I’m the kind of person who likes to meal prep at least one of my meals for the week. I think it stems from the days where I’d have a long commute and long days in an office, with a very sub par cafeteria as my only option. As someone who is NOT a fan of dry sandwiches or packaged food, I always brought my own from home.
Since working from home, I’ve had the luxury of having a little more time and flexibility with my meals. While my lunches and dinners are quite varied, I still like to have my breakfasts prep, so I can be all set from the moment I’m up. While I typically prep some fluffy pancakes or waffles, I’ve recently been a big fan of making chia pudding.
I’ve been meaning to share a chia seed pudding with coconut milk recipe for quite some time. I’ve often enjoyed chia puddings before, but using coconut milk took it to another level- It was like having dessert for breakfast! It only needs 3 ingredients and takes less than a minute to prepare.
No sugar and no dairy is needed, but you’d never tell. The texture is thick, creamy, and slightly smooth. It’s pleasantly sweet with a lovely coconut flavor, without being overpowering. It’s also a fantastic canvas for adding your favorite toppings.
With my mornings lately being busier than I had expected them to be, having these chia puddings prepped and ready to go has been a game changer, not to mention a delicious way to start the day!
How do you make a coconut chia pudding?
- Chia seeds– Either black or white chia seeds can be used.
- Sugar free maple syrup– Gives the pudding a pleasant sweetness. I used keto maple syrup, but you can use standard maple syrup or another sweetener, like agave or honey.
- Coconut milk– The key ingredient! Canned coconut milk is rich and creamy, and has a beautiful coconut flavor. Either full fat or reduced fat coconut milk can be used.
- Toppings– Add your favorite nuts, seeds, fruit, nut butter, etc.
Start by adding all the ingredients into jars or cereal bowls. Let the pudding sit for several minutes, before mixing well. Cover the chia puddings and refrigerate for at least 2 hours, to thicken.
Now, remove the chia puddings from the refrigerator and add your favorite toppings, then enjoy.
Tips to make the best coconut milk chia seed pudding
- For a smoother chia pudding, you can lightly blend it once it has set.
- The chia seed pudding will thicken as it is chilling in the fridge. Don’t add more chia seeds to the mixture if it looks a little watery.
- If you’d prefer a sweeter chia pudding, you can add a tablespoon or two of your favorite keto granulated or powdered sugar.
- If you’d like this to be part of meal prep, you can easily double or triple the ingredients. I like prepping them in small jars and having them all ready to go for a week of breakfasts.
Storing and freezing coconut milk chia pudding
- To store: Chia pudding should always be stored in the refrigerator, covered. 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.
More keto breakfast recipes to try
Coconut Milk Chia Pudding
- In a large mixing bowl, mix together all your ingredients 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.