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.
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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 (same with Matcha 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
Prep: 5 minutes
Total: 8 hours
Servings: 4 servings
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!
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Ingredients
- 1 14-ounce can light coconut milk
- 5 tablespoons chia seeds
- 1 tablespoon honey use maple syrup to make vegan
- ½ 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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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.
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.
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!
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!
I’d be honored! Thanks Georgia. I hope you love it!
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.
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.
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!
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. :)
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.
Now I definitely need to hit up an island ASAP! Thanks for the inspiration :-)
Sweetness! I must try chia pudding. I don’t know why I’ve been holding out!
I’m going to join you dreaming of this tropical island! I love chia seed pudding and this version looks fantastic!!
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!
Is the coconut milk from a carton or a can?
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!
Thanks for the quick reply. Will print the recipe and gather the ingredients.
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!
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!
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!
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 :)
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!
Please help! No matter how many times I stir, my coconut milk’s fat solidifies in the fridge and leaves small chunks of fat in the pudding. This causes the pudding to have a gritty texture. Does anyone experience this and have any tips? I used Trader Joe’s coconut milk, like many others do. I don’t know what to do to get the smooth texture you find when using a lesser fatty milk, like almond milk.
Hi Caitlyn, are you using light coconut milk or full fat? Light would be my suggestion as that is how I tested the recipe. Also make sure it’s fully shaken up and no longer separated before making the pudding. Hope this helps!
I love chia seed pudding! Love this new flavor combo!!
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
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 :)
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! :)
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!
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 ;)
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!
So pretty! Love the tropical flavors here- they’re just what I need when the weather outside is so frigid!
Umm I’m there with you on the whole tropical island at home – can we just move to Bora Bora?
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.
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!
This is totally Tahiti in a cup of pudding and I love it! A perfect warm oasis in the dreary cold! Pinned!
Have you tried this with almond milk?
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!
This looks amazing! I love your pictures!
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} X
Absolutely Teffy! It will be extra creamy and decadent :-)
What a delicious looking idea for breakfast! It looks so healthy and very yummy! Pinned :)
I’ve never tried chia pudding but I’ve always wanted to! LOVE the coconut flavour- so delicious. Lovely recipe, Erin! :D
Hi Erin,
What is the yeild for this recipe? I may need to double for my family–bought the ingredients this afternoon!
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 :)
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!
Can you use other milk besides coconut milk
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!
Basil seeds swell up in a similar way. They taste good in drinks. They have a nice flavour too.
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!
Arthur, I am SO happy to hear this! Thanks for taking time to share your review here. It really means a lot!
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!
Made it, loved it! I added the honey, a sprinkle of cinnamon, pure vanilla and coconut extract. I’m wondering if there’s a way to make it more into a custard as that’s what I recently had and was outta this world delicious and filling. Maybe the consistency was runnier because I used light coconut milk vs regular? Any thoughts?
Hi MaLisa! Full fat coconut milk might give you a thicker consistency. Glad you enjoyed the pudding!
Simple and tasty! I used coconut milk from my 1/2 gallon container and measured wrong. 16oz instead of 14oz, so it wasn’t as thick as I was expecting. A quick fix was to add a little plant-based protein powder to thicken it, and it worked great. Added a little flavor and boost of protein.
Hi Aimee! So glad you enjoyed the recipe! Thank you for this kind review!
Hi! Do you know if homemade coconut milk (fresh coconut flesh and water blended and strained) be good for this recipe?
I’m not sure Kiran, I haven’t tried it myself. If you decide to experiment, I’d love to know how it goes!
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!
I made this tonight and I love it. Its only the second time I’ve made a chia pudding. The other was cocoa and ground ginger. Thank you for the recipe ❤
Yay! Thank you Charlotte!
Love this recipe! It’s absolutely delicious. But I have a question. I used this to prep for a few days. By day 2 it tasted a bit strange but still good. Day 3 I couldn’t eat it. Has this happened to you?! I’m wondering if perhaps it was my chia seeds or if something happens to canned coconut milk when it sits for more than a day!
Hi Renee, glad you enjoyed it. I’m not sure what would cause it to be strange, these last up to 5 days for me.
I’ve read that means the chia seeds are old. This exact this happened to me before. I thought it was the fact that maybe canned coconut milk doesn’t work well after a few days once opened- but, I was using chia seeds that were rather old. I’m making this tonight with brand new ingredients..post here with an update!
What is a serving please?
Hi Amy! 1/4 of the recipe. I didn’t measure it in cups. Enjoy!
How can I prevent the coconut milk from curdling? I shake the can before opening, stir well with the chia seeds, and then the next morning the coconut milk as curdled in the mixture. Any tips?
Hi Sophia, Honestly, I have never had this happen with coconut milk! Is it the chia seeds that are clumping? Stirring a few more times as it solidfies can help this. Otherwise, you can try stirring the coconut milk before adding anything else to it if it has separated. Hope this helps!
The best I’ve tried! So easy and so good, mine was a little liquidy the next morning but just gave it a stir then let it sit in the fridge a few hours longer and it got thicker. Added bananas on top, delish!
So glad you are enjoying it, MK!
I love the recipe and my kids love it too. I just wanted to add that I don’t know if anyone sells a 14 oz can of coconut milk anymore. They are all 13.5 or 13.66 that I could find so I had to make a slight adjustment of chia.
Hi Shauna, so glad you enjoyed it! Thanks for the heads up and glad you were able to make those adjustments!
Yummy, healthy, and super easy!
Thank you Shannon!
This worked exactly as written, thanks!
Thank you Heather!
Thanks Erin, for a great delicious & easy recipe! It has been a staple to my Keto lifestyle, I always make at least a double batch & have shared it with many friends. For Keto since fat content is needed & sugar/carbs are not, so I am using sugar free maple syrup, as for for coconut milk I have the option of using lite, regular or coconut cream in combination(3.5gm 10gm & 13gm fat) to get my fat. That allows a lot of flexibility for me in the fat I need. Myself, I also enjoy a noticeable coconut flavor & often add a TSB of Anthony’s coconut powder per can of liquid. Thanks again, R.
So glad you are enjoying it, Randy! Thank you for the feedback!
We absolutely loved it!
Thanks Cheri!
I would make this recipe again
Thank you Tracey!
Ok hear me out!
Get it all poured into your serving dish or cup and place a medium to large sardine in the middle of the pudding. Somehow it activates the chia’s full power and makes them soak up the sardines oil.
The aromatics and textures are divine! Plus LOTS of protein and fiber!
Interesting, Loren! Thanks for sharing!
I absolutely love this recipe! I’ve been making it quite often as a sweet treat.
So glad to hear! Looks fabulous Catherine!
I love this pudding for brekkie with berries, a spoon of Greek yoghurt and a sprinkle of granola.. yum!
So glad to hear, Michelle! Thank you!
I would definitely make this again.
I didn’t know you could freeze chia pudding but will try it!
So glad you enjoyed it, Tara! Thank you!
My pudding has the wrong consistency. Is there anything to be done to loosen it? My coconut milk was all but solid.
Hi Lois, I would start with a coconut milk that isn’t sold. Hope this helps!
First, I’ve never been a fan of chia seeds. I was on keto 6 years and tried it in several recipes and found it unpalatable. I tried your recipe with coconut milk. It has been a game changer. I absolutely love it now and eat it everyday. I’m so glad I found this!
So glad to hear, Mary! Thank you!
The flavor is great but the consistency was too soupy for me. Don’t be afraid to add more chia seeds if you like your chia pudding a bit thicker.
Glad you enjoyed it, Joely! Thanks for the feedback!
Loved this! Great way to use up chia seeds,and delicious to boot!
Thank you Emily!
Hi,
The recipe calls for 1 14oz can of coconut milk, however I can only find 13.66oz cans.
How can I make this work?
Hi Jess, that should still work. Enjoy!
I top with roasted pecans and shredded coconut when I serve it.
Great to hear, Susan! Thank you!
Yummy! Has anyone tried to make this a higher protein recipe? If so, what did you use?
Hi Kelly! Other readers have added protein powder with great success! Hope this helps!
This is my 2nd attempt at this recipe since the first time I ended up with a chia pudding that had chunks of hardened coconut milk solids throughout making the consistency not very pleasant but still delicious flavor. I was determined to make it right! I used unsweetened coconut milk in the carton (a little over 1 and 1/2cups to equal 400ml/ 13.5fl oz) and made this in a mason jar using the rest of the ingredients as described. I added about 1 and 1/2 tsps of additional chia seed since it didn’t seem thick enough. Came out perfect!!
Wonderful to hear, Paula! Thanks for the feedback!
This is delicious? I used maple syrup and topped with blue berries.
Yum! Thanks Berta!
Great recipe. Very filling. I used 1 can TJ’s Organic coconut milk (shake up the can good before using)and honey. Came out perfect. My husband even like it! Will be making this regularly. Thank you.
So glad to hear! Looks great Kathy!
Perfect chia pudding. I put fresh peaches, raspberries & pecan halves on top. Delicious, smooth, creamy & just the right consistency with 5 Tbsp chia seeds to one 405g can coconut milk. Family loved it at lunch time & had second helpings. Will make this often, thank you.
Toppings sound delish! Thanks Joy!
So great, perfect proportions, thank you! My quick hack is to blend in food processor for a minute, set a timer for 10 minutes, blend again – then it’s gelled up perfectly and ready to even eat! or store. Toss a couple pumpkin seeds on top for crunch and a touch more protein and voila! (I use the YUpick black chia seeds and buy in bulk.)
Great tip and looks great! Thank you Tori!