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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.
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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
Love it! Coming back again to save it (:
So easy and sweet just how I like it ☺️
Love this! Thank you
So delicious and healthy for breakfast!
So good! Definitely making again
Two days ago I made this recipe. I like coconut flavour so much. Especially during the hot summer. Now its very hot in my city.
Wow
This must be so creamy and full of flavour. Want to try.
I am making this right now and I can’t wait till it is ready.
Creamy and delish
Yum! This was G-R-E-A-T. Easy to make and will become a regular part of my morning break-fast.
Such a winning breakfast!
It takes a lot of self control to just have a small serving at breakfast. I think about it all the time!
Love it
This is great and an easy option for meal prepping for the week ahead. One question: When I refrigerated the mixture, there were some lumps of coconut fat that solidified. Any idea how to avoid this?
Hmm did you whisk it well before adding it in?