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
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!
- 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.
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.
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
Frequently asked questions
Yes, any milk of choice works for this chia pudding. If you want to intensify the coconut flavor, stick to using coconut milk.
Yes, coconut chia pudding is a great make-ahead breakfast. You can prepare a batch in advance and store it in the refrigerator, making it a convenient option for breakfast meal prep.
When made as directed, this coconut milk chia pudding has no dairy or eggs in it.
Coconut Chia Pudding
- 1/2 cup chia seeds
- 2 cups canned coconut milk
- 1 1/2 tablespoons maple syrup
- 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.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
How did you prepare yours in the photo? It looks delicious. Are those fresh cherries? Looking forward to trying this.
I added cherries to the bottom overnight 🙂
I wish I can see the video how to make this healthy pudding..😋
You’re the man! Thanks for all your recipes and your sweet nature is refreshing 😋♥️
Thank you, Marilyn!
You make the best food ever!!!
Very delicious and filling! I change up the fruit for different choices and flavor desires. It is simple to make, always a delight.
For sweetener, I use monk fruit drops and Glycine. Glycine has some great health benefits and works great in cold foods (but does not bake well). I love Indian Rice Pudding, so I use cardamom to give it that flavor and also add vanilla.
One of my favorite chia seed pudding recipes. Easy & simple yet delicious. I use local raw honey (in allergic to maple but I bet it’s delicious). I top with toasted sliced almonds, usually. Sometimes cocoa nibs or toasted coconut chip,dark chocolate chips, fruit and or granola. I love how easy it is to make every cup unique. I make 4-6 individual containers out of one batch.
What can I replace the coconut milk with? Thank you
Almond milk or any milk of choice.
Absolutely delicious! My favorite recipe I have found so far for this.
I am addicted! So good!!!
I sprinkle the basic recipe with cinnamon or pumpkin pie spice and microwave it to make a warm breakfast bowl.