This Coconut Chia Pudding Recipe is creamy, flavorful, and totally egg-free! Made with full-fat coconut milk, warm cinnamon, and a splash of vanilla, this pudding is like a dessert disguised as breakfast.
Packed with fiber, protein, omega-3 fatty acids, and antioxidants, chia seeds pack a nutritional punch. I like sprinkling them on top of my Oatmeal with Eggs, Strawberry Smoothie Bowls, or mixed in with my Overnight Oats with Frozen Fruit.
You'll love how easy chia pudding is to meal prep and how portable it is. I will make a big batch and portion it into these glass jars (affiliate link) for busy mornings.
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Why You'll Love This Recipe
- Creamy Coconut Base. Full-fat coconut milk yields the most creamy and delicious chia pudding!
- Endless variations of toppings! Customize with your favorite fruits, nuts, or air fryer granola.
- Quick and easy to meal prep! Make a big batch of this recipe and portion it into 8-oz mason jars. Garnish with your favorite toppings, like my air fryer apples.
Recipe Ingredients
You'll need these simple ingredients to make the best coconut chia pudding:
Ingredient Notes:
- 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 - Use full-fat coconut for the best texture.
- Maple Syrup - For a touch of sweetness! Alternatively, honey 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 - I used blueberries, raspberries, and toasted coconut flakes.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
Want to mix things up? Here are some delicious ways to customize coconut chia pudding:
- Want a smoother texture? Pop all of the ingredients into a high-speed blender (affiliate link) and blend until smooth, then let rest in the refrigerator overnight.
- Give it a protein boost. Adding a scoop of vanilla protein powder or 1 cup of Greek yogurt will increase the protein.
- Use your favorite milk. Instead of full-fat coconut milk, try almond milk, oatmilk, or light coconut milk.
- Choose your favorite toppings. Some of my favorites are: Mango and coconut, peanut butter and jam, and fresh berries.
How To Make Coconut Chia Pudding
Step 1. In a large bowl, combine all ingredients and slowly whisk in the chia seeds.
Step 2. Let the chia pudding rest on your countertop for 15 minutes, then whisk again. You'll notice the chia pudding will start to thicken.
Step 3. Divide chia pudding into two 8-ounce glass jars, and refrigerate overnight.
Pro Tip - I like to double this recipe and meal prep high-fiber breakfast for the week ahead. I like to use these overnight oat jars (affiliate link) to store my chia puddings.
Chia Seed Pudding Toppings
The fun part is toppings! Chia pudding is like a blank canvas, so mix and match your favorites. Here are some tasty ideas:
- Fresh Cherries
- Chocolate Chips
- Peaches
- Bananas
- Mango
- Pineapple
- Blueberry
- Jam
- Peanut Butter
- Granola
Expert Tips
- Use full-fat coconut milk. Chia pudding made with almond milk or light coconut milk won't have the same thick and creamy texture.
- Give the chia seeds a good whisk. Whisking chia seeds into a liquid takes some muscle to prevent clumping.
- Let it rest. After mixing, let the pudding sit for 15 minutes or until it starts to thicken. Stir again, then refrigerate 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.
Recipe FAQ's
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.
Chia seeds contain fiber and omega-3 fatty acids and offer good protein. A great egg-free way to start your morning right!
Yes, you can add a scoop of vanilla protein powder or some greek yogurt to boost the protein even more.
Storage
Refrigerator Instructions
Store the chia pudding in individual mason jars for up to 5 days. I like to make a large batch and portion them out for a grab and go breakfast all week long.
Freezing Instructions
You can store this chia pudding (without toppings) in airtight container for 2 months in the freezer. Let each portion thaw overnight in the refrigerator.
More Breakfast Recipes You'll Love
If you tried this Coconut Chia Pudding or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
📖 Recipe
Coconut Chia Pudding Recipe
Ingredients
- 1 can can of full-fat coconut milk 14-fluid ounces
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 5 tablespoons chia seeds
Toppings
- fresh berries I used raspberries and blueberries
- toasted coconut flakes
Instructions
- In a large bowl, whisk together the coconut milk, maple syrup, vanilla, cinnamon, and salt until fully combined.
- Slowly pour in the chia seeds, whisking quickly to prevent clumps. Mix until the chia seeds are evenly distributed.
- Let the mixture sit at room temperature for 15 minutes so the chia seeds can plump up. Give it one last final stir, then divide into glass jars. Refrigerate for at least 4 hours, or overnight for the creamiest pudding.
- To serve, top with fresh berries and toasted coconut.
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