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Chia coconut pudding is a healthy breakfast recipe that tastes like dessert. Make chia pudding with coconut milk for a gluten-free, vegan treat!
Chia pudding is one of my favorite healthy snacks. It’s so filling because the chia seeds expand, and they thicken the pudding without any added starch.
We’ve gotten into the habit of making homemade coconut milk, which is very easy to do with a high-powered blender. It tastes delicious in this simple, 4-ingredient coconut chia pudding recipe.
How to Make Chia Coconut Pudding
- Coconut Milk – You can use homemade or store-bought coconut milk. For an extra thick texture, use canned full-fat coconut milk (although the recipe will work fine with other coconut milk too).
- Pure Maple Syrup – I like the pure maple syrup from Costco, but you can find this at just about any grocery store.
- Pure Vanilla Extract – Vanilla extract gives this chia coconut pudding a delicious flavor. A half teaspoon of vanilla extract goes a long way.
- Chia Seeds – You can find chia seeds in the baking aisle of most grocery stores. When mixed with the coconut milk, they naturally thicken the mixture to a pudding consistency.
In a large bowl, whisk together the coconut milk, maple syrup, and vanilla extract. Slowly whisk in the chia seeds. If you pour them in quickly, they’ll clump.
Stir every few minutes for the first ten minutes, then refrigerate the mixture. Let it thicken for at least 3 hours, or as long as a few days.
Coconut Chia Seed Pudding Topping Ideas
There are so many great ways to top your chia coconut pudding. Strawberries, blueberries, raspberries, and other fresh fruit are delicious. You can also add some nuts or coconut flakes for extra crunch.
Almond milk, oat milk, or other dairy-free milk can be used in place of the coconut milk if desired. You can use honey or another sweetener in place of the pure maple syrup. If you don’t make your own coconut milk, I recommend using canned full-fat coconut milk for the creamiest texture.
How to Store Coconut Milk Chia Pudding
This pudding should be stored in the fridge in mason jars or other containers. If you won’t be eating it within 5 days, you can place it in the freezer and freeze for up to 6 months. Defrost it in the refrigerator before serving.
Creamy Coconut Chia Pudding Tips and FAQ
Whisk the Chia Pudding Slowly
The trick to making chia coconut pudding without clumps is to whisk the seeds into the coconut milk slowly and stir periodically. The pudding starts to thicken right away, but you’ll want to refrigerate it for a few hours (or overnight) for the best texture.
Adjust the Flavors
The flavor of this pudding is delicious, but you can play with it to come up with different combinations. A little cinnamon or lemon zest would make wonderful flavors, too.
Can I Make Coconut Chia Pudding in Advance?
This is a great make-ahead recipe. You can prepare it in the evening and refrigerate it, and it’ll be ready to eat in the morning.
How Long Will Chia Pudding Last in the Fridge?
I like to eat my chia seed pudding within 4 or 5 days of making it. If you won’t eat it all within that time period, freeze it for later.
Why Is My Overnight Chia Pudding Runny?
If you follow the instructions in this recipe, your coconut chia pudding should be thick and creamy. If it’s runny, you probably added too much liquid or not enough chia seeds. Also, double check that your chia seeds haven’t expired.
Other Chia Seed Pudding Recipes
- Mango chia pudding
- Pumpkin chia pudding
- Strawberry mango chia pudding
- Chocolate raspberry chia pudding
- Chocolate banana chia pudding
- Apple chia pudding
- Strawberry banana chia pudding
- Cranberry vanilla chia pudding
Other Healthy Breakfast Recipes
- Chia seed oatmeal
- Dairy-free breakfast casserole
- Oat flour pancakes
- Oat flour waffles
- Gluten-free Dutch baby
- Dairy-free crepes
- Gluten-free pumpkin pancakes
- Coconut milk overnight oats
Chia Coconut Pudding
- 2 cups coconut milk
- 1 tbs pure maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup chia seeds (or more, as needed)
- 1 cup mixed berries for garnish
- In a large bowl, whisk together the coconut milk, maple syrup, and vanilla extract. Slowly whisk in the chia seeds. If you pour them in quickly, they’ll clump.
- Stir every few minutes for the first ten minutes, then refrigerate the mixture. Let it thicken for at least 3 hours, or as long as a few days.
- When ready to serve, divide the chia coconut pudding into 3 bowls or jars, and top with berries.
Approximate Nutrition Info
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Coconut Chia Seed Pudding Price Breakdown
This recipe costs $2.59 to make using homemade coconut milk, or $.86 per serving. The cost per serving goes up to around $1.50 if you’re using canned coconut milk. Either way, this chia seed coconut pudding is a delicious, healthy snack that will fill you up until your next meal.
Note: This recipe was originally published in 2015. It was updated in 2024.