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.
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
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
- 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.
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