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.
Why You’ll Love This Creamy, Healthy Treat
- It’s a Decadent Nutritional Powerhouse. Coconut chia pudding is good for you, yet its rich texture gives it the indulgent “dessert for breakfast” vibe that I associate with vacation. Chia seeds are rich in fiber, protein, and omega-3 fatty acids.
- It Tastes Like a Tropical 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 (this Smoothie Bowl is too). Top it with juicy fresh fruit or swirl in some jam. It will be a little break you can return to any time you need it.
- It Comes Together Like Magic. Like my chocolate Chia Seed Pudding, this recipe transforms liquid and seeds into a tapioca-like “pudding.” When soaked overnight, the chia seeds plump up and absorb liquid (they do this same trick in my 3 Ingredient Strawberry Chia Jam).
- It Can Be Breakfast or Dessert. 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!
5 Star Review
“OMG! This is absolutely delicious! Simple easy and delicious!”
— Jan —
How to Make Coconut Chia Pudding
The Ingredients
- 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.
- 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.
- 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.
The Directions
- Mix the Pudding Ingredients. Refrigerate overnight.
- Stir Again in the Morning. Add toppings, serve, and ENJOY!
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.
Storage Tips
- To Store. Cover and refrigerate chia pudding for up to 5 days.
- To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before serving.
Meal Prep Tip
- 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.
What to Serve with Coconut Chia Pudding
- Eggs. Eggs and coconut chia pudding would make a hearty, nutritious meal. Try Egg Muffins or Instant Pot Boiled Eggs.
- Waffles or Pancakes. Blender Whole Wheat Waffles or Oatmeal Pancakes would be tasty.
- Bacon. Both Air Fryer Bacon and Baked Bacon in the Oven would be tasty with this pudding.
- Bread. Oatmeal Bread or English Muffin Bread are delicious options to pair with chia pudding.
- Smoothie. Keep things light and tropical by serving this pudding with a Mango Smoothie or Kale Smoothie.
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.
Recipe Tips and Tricks
- Don’t Swap Coconut Milk for Water. 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 milk adds creaminess and body. Save your coconut water for a smoothie instead.
- Follow the Ratios Listed. Don’t be tempted to switch up the ratios listed in this recipe, as they’ve been meticulously tested to result in the perfect chia seed pudding texture.
- Stirring Is Critical. When preparing your coconut chia pudding, make sure you stir the mixture well. If the chia seeds aren’t distributed properly, clumps may form in the pudding.
Coconut Chia Pudding
A healthy coconut chia pudding made with low fat coconut milk, maple syrup, and vanilla. This rich, creamy pudding is delicious for breakfast or dessert!
Prep: 5 minutes
Total: 8 hours
Servings: 4 servings
Ingredients
- 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!
Instructions
- 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!
Video
Notes
- 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.
Nutrition
Serving: 1(of 4)Calories: 173kcalCarbohydrates: 14gProtein: 2gFat: 11gSaturated Fat: 7gPotassium: 61mgFiber: 5gSugar: 4gVitamin C: 1mgCalcium: 95mgIron: 1mg
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I had this for breakfast at The Dining Room at the Inn on Biltmore Estate and I’ve been craving it ever since! This recipe is soooo close to perfection! So good, thank you!
Hi Sam! So glad you enjoyed the recipe! Thank you for this kind review!
I made this vegan with full fat coconut milk. Very rich and silky. I could just eat it as is!
Hi Linda! So glad you enjoyed the recipe! Thank you for this kind review!