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This coconut chia pudding is made from a few simple ingredients and just the right amount of coconut flavor. It’s low in sugar and high in fiber to keep you full and fueled all morning long.
As a dietitian I love recipes that work as an easy meal prep and can work as a meal, snack or dessert. This coconut chia pudding recipe is great any time and packs in the nutrition too. Chia seeds are the nutritional powerhouse of this recipe, adding healthy fats, fiber and even a little protein. You’ll love my Protein Chia Pudding and Creamy Blended Chia Pudding Recipe too.
Why You’ll Love This
- Fiber and healthy fats. Each chia pudding has 7 grams of fiber and healthy fats from chia seeds.
- Rich & creamy. This creamy coconut chia pudding has the most incredible rich, creamy texture! It’s perfect for an indulgent-feeling breakfast or snack.
- Delicious coconut flavor. This recipe has just the right amount of coconut flavor and sweetness. My favorite way to enjoy it is with diced mango and granola!
- Meal prep friendly. These chia puddings store great in the fridge, so they’re perfect for a healthy breakfast on busy mornings, dessert or snack prep.
Ingredients
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Chia seeds: Black chia seeds add nutrition and thicken the coconut milk, giving this recipe its pudding consistency.
- Coconut milk: Any will work! I use coconut milk from the refrigerated section, but light coconut milk (or full fat) canned coconut milk works too.
- Honey: Just a touch of honey adds the perfect amount of sweetness. Maple syrup, agave nectar or sugar free alternatives can be swapped as well.
- Pure vanilla extract: A splash of vanilla adds more warm flavor.
Variation Ideas
- High protein: Add 1 cup plain Greek yogurt for a creamier high protein twist. Or, add a scoop of vanilla protein powder.
- Toppings: Try adding shredded coconut (raw or toasted), mango, pineapple or banana for tropical flavor. Use any fresh fruit for more flavor and fiber. Try a drizzle of almond butter, a sprinkle of sesame seeds or even a little grated chocolate.
- Layers: Layer this coconut chia pudding recipe with my Chocolate Protein Overnight Oats or my Blackberry Chia Jam for a dreamy breakfast.
- Piña Colada: Add 1/4 cup pineapple juice and top with diced or crushed pineapple and coconut cream.
- Blended. If you don’t love the texture of whole chia seeds, blend the pudding for 1 minute before refrigerating. This results in a much smoother texture but keeps the pudding consistency.
How To Make Coconut Chia Pudding
- Mix ingredients. In a small bowl whisk all ingredients together.
- Chill. Divide pudding into 2 servings if desired. Cover and refrigerate for at least 2 hours or overnight.
- Add toppings! Add your favorite toppings and enjoy. I recommend diced mango or pineapple, shredded coconut, or even my Vanilla Nut Granola.
How To Serve
Store in airtight containers in the refrigerator for up to 4 days. Add your favorite toppings just prior to serving.
Jamie’s Tips
Tips For The Best Chia Pudding
- Let it set. Make sure to let the chia pudding set in the fridge for at least 2 hours or overnight for the best creamy texture. The chia seeds need time to absorb liquid and thicken.
- Check your chia seeds. Make sure your chia seeds aren’t expired or they won’t thicken as well.
- Too thick? Add a splash more of coconut milk, water or fruit juice.
- Don’t forget the toppings. This pudding is great stand alone but it’s even better with toppings! I love sticking with tropical flavors by adding high fiber fruits like mango, kiwi, pineapple or papaya. P.S. these are all great for your gut health too!
More Chia Seed Recipes
If you’ve made and loved this Coconut Chia Pudding or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Coconut Chia Pudding
Ingredients
- 1 1/3 cup coconut milk
- 1/4 cup chia seeds
- 1 tbsp honey, maple syrup, or sugar free alternative
- 1 tsp vanilla
- optional: 1 cup plain Greek yogurt or 1 scoop vanilla protein powder
- coconut flakes, granola, mango, banana and/or other fresh fruit for topping.
Instructions
- In a small bowl, mix all ingredients to combine. Note: You can also prep into each individual jar, just add half of each ingredient.
- Divide into 2 individual serving containers and cover with a lid.
- Refrigerate for at least 2 hours or overnight.
- Add toppings and enjoy!
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
This was my first time trying chia seeds, and this coconut chia pudding was a great introduction. The recipe was incredibly simple and very versatile. I loved that you can customize it with any toppings you like, but it’s also delicious on its own. Prep was quick and easy, which made breakfast stress-free and convenient. I would definitely make this again.
Thanks Krista!!
I made this recipe the night before to have for breakfast. I added a couple of sliced strawberries, a small handful of blueberries, and half a sliced banana to mine along with a drizzle of honey and cinnamon powder. It was very delicious and filling! Great recipe! Thank you for sharing!