Coconut Chia Pudding Recipe

Two glass cups filled with a coconut chia pudding and garnished with fresh berries.

5 from 1 vote

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.

Prep Time5

Resting Time4

Total Time4 5

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 556kcal

Author: Mike Cleavenger

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.

Notes

Storage: Store the chia pudding in individual glass jars for up to 5 days. You can also freeze them in an airtight container for 2 months.

Toppings: Leave enough room in your glass jar for toppings like: Fresh berries, toasted coconut, crunchy granola, etc.

Milk: You can use any milk for chia pudding, but full-fat coconut milk makes the creamiest chia pudding.

Nutrition