This coconut chia pudding recipe is the egg-free breakfast you have been looking for! This recipe is loading with flavor, thanks to coconut milk, cinnamon, and vanilla. Not only delicious but great for meal prep!
What makes this recipe so good
- Using coconut milk gives the chia pudding a lot of flavor! Many chia pudding recipes use almond milk as the base, but I am partial to coconut milk. The end result is a delicious and creamy pudding.
- Endless variations of toppings! In this recipe, I use strawberries, blueberries, blackberries, and toasted coconut flakes. Utilize a combination of your favorite fruits, nuts, or granola. Try banana, chocolate, and a drizzle of almond butter.
- Quick and easy to meal prep! Make a big batch of this recipe and portion it into 8 oz mason jars. Finish with your favorite toppings and enjoy a yummy snack.
What you'll need to make this recipe
- Chia Seeds - So good for you! They contain fiber, iron, and calcium. Chia seeds can be consumed raw or soaked. Great for smoothies, puddings, granola, and oatmeal.
- Coconut Milk - Adds flavor and creaminess to the chia pudding
- Honey - For a touch of sweetness! Alternatively, maple syrup makes a great choice as well.
- Cinnamon - Pairs well with non-competing flavors like vanilla, maple syrup, and honey.
- Vanilla - Adds a perception of sweetness without added sugar.
- Toppings - Blueberries, strawberries, blackberries, and toasted coconut flakes.
How to make my coconut chia pudding recipe
1. In a large bowl add 1 14-ounce can of full-fat coconut milk.
2. Add in your honey for a bit of sweetness!
3. In goes a splash of vanilla to give the perception of sugar.
4. A dash of cinnamon
5. Mix everything together very well with a whisk.
6. Sprinkle in the chia seeds and whisk quickly to avoid clumping. Let sit out at room temperature for 15 minutes.
7. Give the pudding one more quick stir before you place the bowl in the refrigerator. Let the coconut chia pudding sit for 4 hours. Portion into 8 oz mason jars.
- Use coconut milk. I have made many different variations of chia pudding. The ones made with coconut milk are the best. Almond milk delivers a less than creamy texture. The flavor of coconut is amazing, so you are adding another great layer of flavor.
- Use a large mixing bowl. You really want a good size mixing bowl when making this recipe. When you are whisking in the chia seeds, it's important to whisk vigorously to stop any potential clumping. A large mixing bowl gives you the elbow room you need to really whisk like you mean it.
- Sweeten your chia pudding with honey or maple syrup. Not only are these natural sweeteners a healthier option, but they also add so much more flavor than processed sugar. Since in liquid form, they dissolve a lot faster. I only put in a small amount of honey because I am not looking for it to be overly sweet.
- Always add vanilla. This extract gives the perception of sweetness. So if you were on a Whole30 and staying away from sugar, remove the honey and just rely on the vanilla for added sweetness.
- Mix in the chia seeds vigorously. Nobody likes a clumpy chia pudding, right? Slowly pour the chia seeds into the coconut milk while whisking quickly. This will ensure the pudding is well mixed.
- Let the pudding sit out at room temperature for 15 minutes. This helps the chia seeds to absorb the mixture and plump up. After 15 minutes, give the pudding another quick mix, and place it in the refrigerator. Chia pudding is ready in 4 hours or overnight.
- Have fun with toppings! What are your favorite yummy toppings? Berries, mango, cherries, bananas, nuts, and coconut are all great options. Get creative and have fun customizing.
Frequently Asked Questions
How do you thicken chia pudding?
If your chia pudding is not thick enough, add more chia seeds. Coconut milk creates a thick and creamy chia pudding. If your pudding is too thick, thin it out with a little water.
How long does chia pudding last in the refrigerator?
The chia pudding will keep for about 5 days in an airtight container. Make a large batch on Sunday and enjoy a grab-and-go breakfast or snack all week long. Mason jars make great portion cups.
Can I feed chia pudding to my toddler?
Yes! Just substitute the honey for maple syrup. If your child is under 2 years old, it's recommended to stay away from honey. I was surprised when my toddler would take spoonfuls of this chia pudding recipe.
What benefits do chia seeds have?
Chia seeds contain fiber and omega-3 fatty acids and offer good protein. A great egg-free way to start your morning right!
Try these breakfast recipes too...
- Maple Granola Recipe
- Mastering Eggs Benedict At Home
- Extra Fluffy Gluten-Free English Muffins
- How To Make Blender Hollandaise At Home
Enjoy this egg-free breakfast option! Coconut milk makes a thick and creamy chia pudding. This recipe is paleo-friendly and makes a great grab-and-go snack.
- 1 14-ounce can of coconut milk
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 5 tablespoons chia seeds
- Berries (strawberries, blackberries, and raspberries)
- Toasted Coconut
- In a large bowl combine coconut milk, honey, vanilla, cinnamon, and salt. With a whisk, mix vigorously until well mixed.
- Slowly add in chia seeds and mix quickly so they don't clump. Mix until the chia seeds are evenly distributed.
- Leave the mixture on the counter for at least 15 minutes to allow the chia seeds to plump up.
- Stir one last time. You will notice that the pudding has started to thicken. Cover the chia pudding and place it in the refrigerator for a minimum of 4 hours.
- To serve place chia pudding into glass jars and top with berries, and toasted coconut.
Toasted Coconut - Toast coconut in a 350-degree oven for 5 minutes or until golden brown.
Maple syrup makes a great substitution for honey.
Keywords: chia seeds, chia pudding, breakfast, healthy snacks, coconut milk, paleo