This Coconut Chia Pudding is one of the easiest breakfasts for meal prep. Made with only 5 staple ingredients, it’s creamy, satisfying, and requires just a few minutes of prep work the night before.
This coconut chia pudding recipe is super easy to make, and easy to customise to your taste buds, just like this Coconut milk overnight oats. It’s naturally gluten-free, dairy-free, vegan, and perfect for meal prep!
Enjoy it as is, or change the flavor with different toppings. Layer it with fresh fruit or berries, jam or chia jam or top it with granola like this Maple Pecan Granola or this Air Fryer Granola.
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Ingredients
Making this coconut chia pudding is really easy, all you need are a few basic pantry ingredients.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Coconut milk, for a creamy texture and coconut flavor. Use the coconut milk for drinking, not the one from a can. Other non-dairy milk can also be used to keep this recipe vegan, like oat milk or soy milk. Normal milk can also be used for non vegan.
- Shredded coconut, unsweetened. If using sweetened coconut, taste the chia pudding before adding any maple syrup, and adjust the sweetness to your liking.
- Maple syrup, or other liquid sweeteners like agave syrup. Brown sugar or coconut sugar are two other great substitutions. Taste the chia pudding and add more sweetener to taste.
- Vanilla extract, the vanilla flavor goes so well with the coconut.
- Chia seeds, the all important ingredient for making chia pudding.
- Topping: yoghurt, coconut and fresh berries if desired.
See recipe card for quantities.
Instructions
Making this creamy coconut milk chia pudding recipe is really easy. Just follow along with the step-by-step photos below.
For the full instructions, see the recipe card at the bottom.
- Step 1: Add the coconut milk to a bowl.
- Step 2: Add the maple syrup, vanilla extract, chia seeds and shredded coconut to the bowl.
- Step 3: Stir well until combined. Let the mixture sit for 5 minutes, then stir again until the lumps are gone. Cover and refrigerate for at least 4 hours, but preferably overnight.
- Step 4: To serve, give the chia pudding a good stir. Divide in two serving containers and top with a little yoghurt, coconut and berries of choice.
Hint: For a sweeter coconut milk chia seed pudding, top with an extra drizzle of maple syrup to some toasted sweetened coconut.
Substitutions and Variations
- Vegan – This coconut chia pudding is naturally vegan by using coconut milk. If you replace the coconut milk with another option, use only plant-based milk and yoghurt for a vegan breakfast.
- Extra protein – For an extra protein boost, stir in 2 tablespoons of your favourite protein powder and top with a greek style yoghurt or protein yoghurt. Also check out this high protein chia pudding.
- Milk– This recipe uses coconut milk for drinking, not the one from a can. It will give a creamy texture and add a wonderful coconut flavor. Substitute with other non-dairy milk to keep this a vegan chia pudding, like oat milk or soy milk. Normal milk can also be used for non vegan.
Toppings and flavor variations
This vegan Coconut chia pudding is incredibly versatile and can be customised depending on taste and the season. Use your favourite toppings, or take a look at some popular flavor combinations below:
- Tropical – Mango, pineapple, passion fruit, lime zest and some coconut flakes.
- Berry – Fresh berries like strawberries, blueberries, raspberries or cherries. Some chia jam also tastes great!
- Crunchy – Granola, nuts like Pecans or almonds. Seeds like sunflower seeds or pumpkin seeds. Some great granola recipes for topping are this Peanut butter chocolate granola or this Air Fryer Granola also see this Healthy Pecan Granola.
- Dessert Style – chocolate chips, banana slices and peanut butter. Also see this Chocolate coconut chia pudding recipe loaded with chocolate flavor.
- Creamy – A dollop of your favorit yoghurt and a drizzle of maple syrup.
How to Store Chia Pudding
Coconut chia pudding is an excellent meal prep recipe! The texture remains creamy and the flavor continues to develop as it sits. If it gets too thick, just stir in a little extra milk before serving. Store in an airtight container or in individual jars in the fridge for up to 4 days. For best results, add your toppings just before serving.
Freezing is not recommended, as the texture can become watery after thawing.
Top Tip
For the best texture without lumps, stir well! Let the mixture rest a little then stir well again to prevent the chia seeds from settling at the bottom or forming clumps.
If the pudding becomes too thick after being stored in the fridge for longer, just stir in a little milk before serving.
For the best flavor and consistency, let the pudding chill overnight ,rather than serving it after only 4 hours.
What are chia seeds?
Chia seeds are small, black or white seed that come from the plant Salvia hispanica, which is native to Central America. The seeds have a neutral flavor and can absorb up to 10–12 times their weight in liquid. This is what creates the thick, pudding-like texture in recipes like this chia pudding. They can also be used to thicken smoothies, like this Peach Blueberry Smoothie, or used in overnight oats, as in this Brown sugar overnight oats and to naturally thicken jams without any added sugar like this Strawberry Chia Jam.
Are chia seeds healthy?
Yes! Chia seeds are a good source of:
- Fiber
- Plant-based omega-3 fats
- Protein
- Calcium
- Magnesium
FAQ
Yes you can. This chia pudding recipe uses coconut milk for drinking, not from a can. But light or regular coconut milk from a can also be used. Just make sure to shake it well before making the chia pudding so it wont become lumpy.
Some reasons that the chia pudding didn’t thicken can be: Not enough chia seeds added, or that it didn’t have enough time in the fridge to thicken to a creamy consistency. If this happens, let it in the fridge overnight and if it is still too loose, add 1 tablespoons more chia seeds.
This coconut chia pudding is made with simple ingredients, and can be part of a balanced breakfast or snack. Adding fresh fruit or berries is a great option! Chia seeds are healthy and provide fiber and vitamins.
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This Coconut Chia Pudding is one of the easiest breakfasts for meal prep. Made with only 5 staple ingredients, it's creamy, satisfying, and requires just a few minutes of prep work the night before.
- 2 cups coconut milk
- 2 tablespoons maple syrup or honey
- 5 tablespoons chia seeds
- 2 tablespoons shredded coconut
- Topping: coconut yoghurt, shredded coconut and fresh berries
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Add the coconut milk, maple syrup, vanilla extract, chia seeds and shredded coconut to a bowl. Stir well until combined. Let the mixture sit for 5 minutes, then stir again until the lumps are gone. Cover and refrigerate for at least 4 hours but preferably over night.
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To serve, give the chia pudding a good stir. Divide in two serving containers and top with a little yoghurt, coconut and berries of choice.
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