Coconut Chia Pudding

This coconut chia pudding is so thick, filling, and creamy, you won’t believe it is healthy!

Need a quick and easy breakfast to include in your meal prep? Try chia pudding.

If you’ve tried our protein or keto chia pudding recipes, this coconut version has to be next on your agenda!

Made with canned coconut milk, maple syrup, and chia seeds, this makes a healthy and wholesome breakfast the whole family will love.

Table of Contents

1. Why this recipe works
2. How to make coconut chia pudding
3. Tips to make the best coconut milk chia pudding
4. Storage instructions
5. Recommended tools to make this recipe
6. More healthy breakfast recipes to try
7. Frequently asked questions
8. Coconut Chia Pudding (Recipe Card)

Why this recipe works

• Just three ingredients. All you need is chia seeds, a sweetener, and coconut milk.
• Healthy. While ‘pudding’ may sound like dessert, it uses wholesome ingredients. It also keeps you full and satisfied all day!
• Minimal prep. This is the kind of set-and-forget breakfast you can make in advance.
• Easy to customize. You can change up the mixture, toppings, and flavors!

How to make coconut chia pudding

This really is a simple recipe, and adding coconut milk to chia seeds completely transforms the flavor and texture. Remember, this is quite a blank canvas, so you can jazz it up any way you like!

The Ingredients

• Chia seeds– Either black or white chia seeds can be used. 
• Maple syrup– Adds some sweetness without being overpowering. You can also use honey or agave.
• Coconut milk– The key ingredient! I prefer canned coconut milk because it is much richer and creamier, but the carton kind will also work.  
• Toppings– Add your favorite nuts, seeds, fruit, nut butter, etc. 

The Instructions

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 to thicken them for at least 2 hours.

Remove the chia puddings from the refrigerator and add your favorite toppings, then enjoy. 

Tips to make the best coconut milk chia 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 chia seeds to the mixture if it looks watery. 
• If you’d prefer a sweeter chia pudding, add more honey or maple syrup.
• 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. 

Storage instructions

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.

Recommended tools to make this recipe

• Mixing bowl. To mix everything together easily and quickly.
• Mason jars. Make a big batch and store them in these jars for quick breakfasts for the week ahead.
• Whisk. Incorporates the ingredients easier than a spoon.

More healthy breakfast recipes to try

• Protein oatmeal
• Protein overnight oats
• Turkish eggs
• Crustless quiche
• Frittata

Frequently asked questions