Coconut Chia Pudding
I’ve decided to turn my home into an all-inclusive resort. I’m cranking up the thermostat (warm island vibes!) and doing a few small things to pamper myself, starting with breakfast. This creamy Coconut Chia Pudding is the treat-your-self way to begin your day.
Coconut chia pudding is good for you, yet its rich texture gives it the indulgent “dessert for breakfast” vibe that I associate with vacation.
Made with chia seeds, coconut milk, pure vanilla extract, and naturally sweetened with maple syrup or honey, this healthy breakfast recipe is a mini escape. Top it with juicy fresh fruit or swirl in some jam. It will be a little break you can return to anytime you need it.
The basic ratios in this recipe are adapted from my chocolate Chia Seed Pudding. Like the original recipe, it’s rich and creamy, but today’s coconut version is vegan.
The pudding’s luscious texture is thanks to coconut milk. Have a can in your pantry? This coconut chia pudding is just what to make with it! The chia seeds create texture too. They plump into a tapioca-like “pudding” when soaked overnight.
You can enjoy this coconut chia pudding for breakfast or dessert, though I love it most for breakfast. One batch can last for four days in the refrigerator, so it’s an ideal make-ahead healthy breakfast recipe. Try it both ways, then pick your favorite!
How to Make Coconut Chia Pudding
Chia seed pudding takes very few ingredients to make, and it can keep you full all morning. Enjoy it as is, or try it topped with one of the serving suggestions I have later on in the post.
- Chia Seeds. These little wonder specks are filled with fiber (5 grams in just one tablespoon) and have the curious quality of swelling when combined with liquid, making them ideal for creating puddings like this one.
Chia seeds are a versatile ingredient you can eat every day in different ways.
I use Bob’s Red Mill chia seeds and have been adding them to baked goods, making 3 Ingredient Strawberry Chia Jam, and I also like them blended into smoothies. I love the crunch and nutty flavor chia seeds add when used dry, as well as how extra filling they are when left to absorb liquid as in today’s coconut chia pudding.
- Coconut Milk. I used light coconut milk and found it to be plenty rich. Full-fat coconut milk would be very decadent and closer to a dessert. This recipe uses one full can, so you won’t have any strange leftovers.
You can soak chia seeds in coconut water and they will plump up, though I don’t think that coconut water would make for the best pudding. The coconut milk gives us the creaminess and body that goes along with a pudding. Save your coconut water for a smoothie instead.
- Honey or Maple Syrup. While this pudding may taste rich and decadent, using a natural sweetener like maple syrup or honey keeps it wholesome enough for breakfast. If you need this pudding to be vegan, use maple syrup instead of honey.
- Vanilla Extract. Vanilla and coconut are a perfect match. It complements the sweet flavors and brings the warm weather/island vibes that we all need.
- Salt. I promise that this pudding does not taste salty. The salt is the key to making sure the pudding tastes flavorful, not flat. Don’t skip it.
- Use either a mixing bowl (pictured above) or liquid measuring cup (pictured below) to mix your pudding ingredients. Stir until combined. Refrigerate overnight.
- In the morning, give it one more good stir. The pudding will be nice and thick.
- Portion into your serving bowl, then add desired toppings, and DIG IN!
Coconut Chia Pudding – Make Ahead Breakfast Ideas
Coconut chia pudding can last in the refrigerator for up to 5 days. To prep it ahead:
- Refrigerator Method. Prepare your chia pudding as directed, and store it in an airtight storage container in the refrigerator for up to 5 days. You can store it in a covered mixing bowl, or transfer it to portion-sized jars. Prepare your toppings in advance, so you can easily add them to your pudding throughout the week.
- Freezer Method. You can also make a big batch of chia pudding and freeze it in small, airtight freezer-safe storage containers for up to 2 months. Let each portion thaw overnight in the refrigerator before serving.
Coconut Chia Seed Pudding Topping Suggestions
- Citrusy Coconut Chia Pudding. Add ½ teaspoon lemon zest or orange zest.
- Berry Coconut Chia Pudding. Top with fresh blueberries, raspberries, or strawberries. This combo is especially tasty with lemon or orange zest.
- Chocolate Coconut Chia Pudding. Top your coconut pudding with mini chocolate chips.
- Vegan Coconut Chia Pudding. Use pure maple syrup instead of honey.
- Add Some Crunch. Top your pudding with toasted coconut flakes, granola, or toasted nuts.
- Coconut Chia Jam Pudding. Top with 1 tablespoon of your favorite jam.
More Make Ahead Breakfast Recipes
- Egg Muffins
- Blender Whole Wheat Waffles
- Overnight Steel Cut Oats
- Overnight Slow Cooker Steel Cut Oats
- Freezer Breakfast Quesadilla
Recommended Tools to Make This Recipe
- Small Whisk. The smaller size help keep ingredients in the bowl instead of splashing them onto the counter.
- Cute Little Jars. An adorable, fun way to store and serve your chia pudding.
- Clear Mixing Bowls. This bowl is ideal for mixing and storing. It’s also dishwasher-safe.
Meet me at the refrigerator, and bring your spoon. It’s time for a coconut chia pudding getaway!
Coconut Chia Pudding
- In a medium mixing bowl or large liquid measuring cup, stir together the coconut milk, chia seeds, maple syrup, vanilla, and salt so that the chia seeds are evenly distributed throughout. I find a fork works well for this. Cover and refrigerate overnight. If you think of it, give the mixture one more stir before bed. If you forget, don’t stress over it.
- In the morning, stir once more to evenly combine the seeds throughout. Taste and add more maple syrup if you'd like it a bit sweeter. Portion into your bowl, then add toppings of choice. Enjoy!
- TO STORE: Prepare your chia pudding as directed, and store it in an airtight storage container in the refrigerator for up to 5 days. You can store it in a covered mixing bowl, or transfer it to portion-sized jars. Prepare your toppings in advance, so you can easily add them to your pudding throughout the week.
- TO MAKE AHEAD + FREEZE: You can also make a big batch of chia pudding and freeze it in small, airtight freezer-safe storage containers for up to 2 months. Let each portion thaw overnight in the refrigerator before serving.
This recipe was originally shared in 2015 in partnership with Bob’s Red Mill. I updated it in 2020 with fresh photos and a step-by-step video. The recipe is as delicious as ever.
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.