Coconut Milk Chia Pudding

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5 from 387 votes
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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.

coconut milk chia pudding.

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!

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make coconut milk chia pudding
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More oat and chia breakfasts
  8. Coconut Chia Pudding (Recipe Card)

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.
Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make coconut milk chia pudding
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More oat and chia breakfasts
  8. Coconut Chia Pudding (Recipe Card)

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.

how to make coconut milk chia pudding.

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.

coconut chia pudding setting in bowl.

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.

coconut milk chia pudding.

Frequently asked questions

Can I use any kind of milk for this recipe?

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.

Is chia pudding vegan?

When made as directed, this coconut milk chia pudding has no dairy or eggs in it.

More oat and chia breakfasts

coconut chia pudding recipe.

Coconut Chia Pudding

5 from 387 votes
This coconut milk chia pudding is so thick and creamy, you won't believe it is healthy! Made with just 3 ingredients, it's perfect for a quick and filling breakfast!
Servings: 4 servings
Prep: 1 minute
Cook: 1 minute
Total: 2 minutes

Ingredients  

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

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.

Nutrition

Serving: 1servingCalories: 138kcalCarbohydrates: 11gProtein: 4gFat: 9gSodium: 3mgPotassium: 86mgFiber: 8gVitamin C: 1mgCalcium: 183mgIron: 2mgNET CARBS: 3g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally updated May 2023, updated and republished August 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    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.

  2. 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?

  3. 5 stars
    Love this❣️
    So easy and delish.
    I don’t add the sweetener, only coconut milk from dairy aisle and fruit.
    You can top with different granolas, too, if you like.

  4. 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.

  5. 5 stars
    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.

  6. 5 stars
    Very delicious and filling! I change up the fruit for different choices and flavor desires. It is simple to make, always a delight.

    1. 5 stars
      I had to add in some milk since the jarful of chia turned out dense. Additionally, I’ve incorporated a heaping spoonful of matcha powder, which made the coconut chia pudding divine. Thirdly, the level of sweetness was just right (used raw honey).

      This recipe overall is great as a guide! Therefore, I shall use it continually from time to time. 🍵🍵

  7. How did you prepare yours in the photo? It looks delicious. Are those fresh cherries? Looking forward to trying this.