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.

Two cups containing coconut chia seeding pudding topped with fruit

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!

Chia seed pudding made with coconut milk

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.

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.

A bowl of chia seeds

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.

The Directions

Chia seeds mixed with coconut milk in a mixing bowl

  1. Use either a mixing bowl (pictured above) or liquid measuring cup (pictured below) to mix your pudding ingredients. Stir until combined. Refrigerate overnight.
    Chia Seeding Coconut Milk Pudding in a bowl
  2. In the morning, give it one more good stir. The pudding will be nice and thick.
  3. 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 Milk Chia Seed Pudding

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.

Creamy coconut chia seed pudding

More Make Ahead Breakfast Recipes

Coconut Chia Pudding in cups with fruit

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!

Two cups containing coconut chia seeding pudding topped with fruit

Coconut Chia Pudding

5 from 3 votes
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 mins
Total: 8 hrs

Servings: 4 servings


  • 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.


Serving: 1(of 4)Calories: 173kcalCarbohydrates: 14gProtein: 2gFat: 11gSaturated Fat: 7gPotassium: 61mgFiber: 5gSugar: 4gVitamin C: 1mgCalcium: 95mgIron: 1mg

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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.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Oh man. Winter has been rough for me this year. First year living back in New England after 8 years on the West Coast. So I’ve turned into a bit of a wimp. I need to toughen up. Or just eat this while I stare out the window at the falling snow.

  2. Smart idea.  I am sooo over winter and this warmed me right up.  Now I just need a good book and I can imagine I’m on the beach.

  3. Is it even possible to embrace winter?  There are times I really wonder why I live in a place where I need to endure 4 months of cold, dark, dreary days…. while my CA friends are picking strawberries in their backyard.  But then I remember how awesome NYC is… and how I appreciate the summer months even more :)  I still haven’t tried a chia seed pudding… so I’m very VERY late to the chia train!  

  4. I’ve been meaning to try preparing meals with chia before, but have yet to do so… I think this will be the first attempt. Thanks!

  5. I like your style! If you can’t go to the tropics, bring the tropics to you. (But really, how amazing would it be to live in Tahiti?!) Beautiful dish.

  6. I too love creating tropical feel in dead winter. Last year in January, when we came back from our honeymoon in Hawaii, I created a delicious tropical smoothie and enjoyed it every morning like no one’s business. Haha
    I love your chia pudding, will make it tomorrow for breakfast.

  7. Erin this looks like such a delicious fresh breakfast!! I have yet not tried making chia pudding, I know I know I live in olden times hehe!! But so doing it now!

  8. Yay for chia seed pudding! Those little seeds are simply amazing. I will never understand how it packs so much health into such a tiny seed. Definitely will have to try this version of chia seed pudding. Thanks for sharing, Erin! And I hope I warm up a bit from eating it, too. :)

  9. This chia pudding sounds yummy, definitely something I need to try.  

    FYI, at least to me, Santa Barbara isn’t that great – lived there for 4.5 years in college.  If you want the south Pacific, try Moorea.  It’s only 10 miles from Tahiti and is one of the absolute most beautiful places on the planet (if you’ve seen the movie South Pacific, you’ve seen the profile of the island).  Bali is another one of those places, which is almost as gorgeous…  This is making me want to travel again.  Gotta stop writing.

  10. I’m going to join you dreaming of this tropical island! I love chia seed pudding and this version looks fantastic!!

  11. I absolutely love the new site, Erin! I can’t resist me a touch of teal! I have a very large container of chia seeds that I have never even opened (oops!) so I think I see a mini tropical get away in my future! 

    1. Hi Caro! I used a can, but a carton would work too. I suggest using a low (vs. no) fat option to make sure it’s creamy enough. Great question!

  12. I just bought my first little pack of chia seeds to add to homemade granola bars, and I think this chia pudding is going to be my next little venture.  Thanks for the inspiration.  Lovely new look you have here!  

  13. Chia seeds were always smoothie add-ins, I’m so excited to have another use!  While there is no humble way to say that I have escaped Buffalo & Denver winters by relocating to Guatemala… I am super excited for a new breakfast/dessert/snack idea that embraces the new tropical lifestyle!

  14. I’m really impressed that you’re trying to embrace the winter! I’d be so miserable and bundled up in 5 blankets. I’m a wuss when it comes to the cold! So I’m loving these chia puddings even more — tropical places, here I come! Pinned!

  15. Oh, man, Tahiti sounds perfect. Another stinkin’ winter! Maybe a tropical breakfast would ease the pain–plus I need to get on the chia bandwagon, too :)

  16. Take me to the tropics with this chia seed pudding! This is the perfect snack to enjoy on a cold rainy day when I would rather be at a warm sunny beach!

  17. Wawhoooo…. Love that you got a little bit of Summer in your life. I do that often in the cooler months, myself. I haven’t had too much to do with chia, but everyone raves, shall defo have a crack at your recipe. Thanks Erin. Happy weekend to you. xo

  18. I totally feel you on the cold weather thing…I am just not embracing it at all this year, and I know we have a seriously long winter ahead of us here (hello! Canada!) These coconut chia puddings look like a perfect way to ignore winter! Pinned :)

  19. I am hating the winter weather this year, too! But I’m totally loving your presentation here in the cute little jar and with the lovely toppings! :)

  20. I need this tropical pudding so I can escape the bitter cold here. We had snow yesterday! You can find me by the fire eating pudding!

  21. I have like a million things to say about this post! 1. Your house is gorgeous! Just read the other post…I think it’s so cool that you’re living in his childhood home. So, so pretty! I can’t wait until my husband and I buy a home :) 2. Congrats on switching over from Law Student’s Wife! The site looks beautiful and I love the new name :) 3. This recipe looks insanely delicious. I need a little sunshine in my life, so I’m looking forward to making this! Ok. So that was only 3 things, close enough ;) 

  22. I totally feel you on pretending to be on a tropical island to escape the cold.  It’s been grey and cold here so I’ve been adding color to my food to lift those winter blues away.  This coconut orange chia pudding looks perfect!

  23. So pretty!  Love the tropical flavors here- they’re just what I need when the weather outside is so frigid!  

  24. Umm I’m there with you on the whole tropical island at home – can we just move to Bora Bora?

  25. I made this chia pudding last night and ate some today for a snack. Very good. I only had unsweetened coconut milk full on. The pudding reminds me of tapioca which I really like. Delightful, tasty recipe. Thank you.

    1. Kathy, I’m SO excited to hear that you enjoyed it! Thanks for trying the recipe and letting me know how it turned out for you. Have a great weekend!

  26. This is totally Tahiti in a cup of pudding and I love it! A perfect warm oasis in the dreary cold! Pinned!

    1. Hi Joyce! I have never tried this with almond milk on its own (I have done a mix of half almond milk/half yogurt, which is delicious), but I don’t see any reason why it wouldn’t work. If you can find milk that has a little bit of fat in it, that will definitely have it creamier result. Also, just note that the only coconut flavor you will have is from the coconut flakes, since you’re not using coconut milk, and the pudding will have less flavor overall, so you might want to add a little bit extra vanilla extract to compensate. I hope you love it and would enjoy hearing how it turns out!

  27. Love chia puddings, and this one is like summer in a cup!
    Do you think I could use the full fat coconut or should I just add half full fat coconut half water ( I don’t buy the light version)

    {Teffy’s Perks}

  28. What a delicious looking idea for breakfast! It looks so healthy and very yummy! Pinned :)

  29. I’ve never tried chia pudding but I’ve always wanted to! LOVE the coconut flavour- so delicious. Lovely recipe, Erin! :D

  30. Hi Erin,

    What is the yeild for this recipe? I may need to double for my family–bought the ingredients this afternoon!

    1. Rebecca, it makes about 2 cups of pudding total. From there, it just depends on how much your family eats! I’m so happy you are trying the recipe, and I hope you all love it :)

  31. Ooo, I love the flavours in there. I eat chia pudding almost everyday so I’m always looking for new combos. I haven’t had an orange in a while so this will be a welcome addition this week! I can’t really complain about it being cold since I’m in Vancouver..we don’t get snow and it doesn’t really get too chilly, but I’m a big wimp in the cold so anything tropical sounds great to me! Thanks!

    1. Definitely Kelcie! I’d recommend choosing something with a little bit of fat in it to make it creamier. I also like doing a blend of half vanilla almond milk, half yogurt. Hope you enjoy!

  32. I made this Thursday night for Friday morning brunch. It was sensational! Easy to prepare! Your directions were spot on! Thank you for sharing this fabulous party or appetizer recipe!5 stars

    1. Arthur, I am SO happy to hear this! Thanks for taking time to share your review here. It really means a lot!

  33. 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.5 stars

    1. 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.

  34. I’m addicted to this pudding! So easy to make, delicious, and good for you. How does it get better than that?!5 stars

  35.  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

    1. 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!

  36. 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.

  37. Super yummy! I added a 1/2 teaspoon of coconut extract to bump up the coconut flavor. Will definitely make again! :)