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chia pudding with berries and coconut
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5 from 1 vote

Coconut Chia Pudding Recipe

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.
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 302kcal

Ingredients

  • 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
  • Optional Garnishes
  • Berries strawberries, blackberries, and raspberries
  • Toasted Coconut

Instructions

  • 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.

Notes

  • Toasted Coconut - Toast coconut in a 350-degree oven for 5 minutes or until golden brown.
  • Maple syrup makes a great substitution for honey.

Nutrition

Calories: 302kcal | Carbohydrates: 14g | Protein: 5g | Fat: 27g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 162mg | Potassium: 300mg | Fiber: 5g | Sugar: 4g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 5mg