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
- 1 14-ounce can light coconut milk
- 5 tablespoons chia seeds
- 1 tablespoon honey use maple syrup to make vegan
- 1/2 teaspoon pure vanilla extract
- Tiny pinch kosher salt
- Toppings of choice fresh fruit, jam, nuts—see blog post for even more ideas!
- 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.
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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.
I made this last night for today’s breakfast and wow – so good! I think it’s the orange that puts it over the top. My favorite chai seed pudding to-date.
I’m so excited to hear that Kelly! Thanks so much for trying the recipe and letting me know how it turned out for you.
I’m addicted to this pudding! So easy to make, delicious, and good for you. How does it get better than that?!
Couldn’t agree more, THANK YOU!!!
Nice recipe…. thank you…. but can’t find anywhere where it gives amount of chia seeds added to 1 can of coconut milk…. pl help
Hi Kate! It’s 5 tablespoons. Be sure you are viewing the recipe in the recipe card towards the bottom of the post. It lists exact amounts and steps. Hope you enjoy it!
I added my favorite chocolate vegan protein powder (in the same proportions to the milk as you would for a protein shake) and omitted any sweetener, and it turned out great without any added sugars! Will try adding some freshly grated orange peel next time.
That is so great to hear that it turned out for you! Thank you for this kind review!
Super yummy! I added a 1/2 teaspoon of coconut extract to bump up the coconut flavor. Will definitely make again! :)
Sounds tasty Patti! So glad you enjoyed the pudding! Thank you for this kind review!
I did not have luck with the pudding gelling. Maybe it’s because the Trader Joe’s coconut milk I used was pure/had no gums?
Hi Katie! I’m sorry this recipe didn’t work out for you. It’s hard to know what went wrong without being in the kitchen with you.
Sounds like your chia seeds were too old. After a while, they go “stale” and stop getting all gooey when added to liquid.
I had the coconut chia pudding served in a papaya with granola, coconut flakes, sliced banana, strawberries, and blueberries in a Hawaiian cafe. Incredible! Thank you for taking me back.
Hi Barb! So glad you enjoyed the recipe! Thank you for kind review!
I made this with regular coconut milk, not light, and it was pretty rich and tasty! I topped with a small dollop of raspberry jam. Definitely will do again. I’m looking forward to playing with the flavors. I might add a little cinnamon next time, and maybe some orange or lemon zest for variety.
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe was phenomenal! Just made it last night to have with a friend this morning and it was so so good. Perfect texture and vanilla flavor! The only thing I did differently was use full fat canned coconut milk. It was great and tasty. Thanks Erin!
Hi Brandie! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious and easy! I love it with fresh fruit but will try other ideas provided by reviewers. So many choices.
Hi Ruth! So glad you enjoyed the recipe! Thank you for this kind review!
Has anyone tried blend this recipe before refrigerating to change the texture?
Hi Stacey! I haven’t tried this before, but it should work fine. I hope you enjoy it!
Oh my, this is Heaven on Earth! Thank you! The only thing I omit is Vanilla. I use coconut nectar + dates instead. SOO good, especially the pinch of salt, that is crucial for coconut milk! Thank you
Hi Elisa! So glad you enjoyed the recipe! Thank you for this kind review!
Well, I’m your reminder not to rush while reading the directions. I added 5 quarter cups of chia seeds!! Guess I’ll have a bunch to freeze!!
Oh no! I hope you were able to still enjoy the pudding Gretchen!
This recipe is too easy and I’ve made it 3 times in one week :) It’s absolutely delish for breakfast, a snack, and/or dessert!!
Hi Bre! So glad you enjoyed the recipe! Thank you for this kind review!
Twenty minutes of scrolling just to get to the recipe, all the while seeing my screen being positively taken over by pop-up advertising.
Sweet shuffling Christ, if I ever look for another recipe and see this person’s name attached I will toss my phone in a fire and run.
I’m truly sorry for any inconvenience the ads caused you! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!
I followed recipe step by step, and my pudding was still watery in the morning. Even with some good stirring it was still just coconut milk.
I’m sorry to hear that you had trouble with the recipe, Melissa. The recipe has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!
OMG! This is absolutely delicious! I’ve been making it with coconut milk in the carton in the refrigerated Dairy section, there is no comparison! Over the top! Thank you. Simple easy and delicious!
Hi Jan! So glad you enjoyed the recipe! Thank you for this kind review!
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