Chia and Coconut Milk Pudding

If you’ve been looking for easy recipes that actually taste amazing and don’t require much effort, this coconut milk chia pudding is about to become your new obsession. I’m talking about a creamy, dreamy pudding that you can whip up on a Sunday night and have ready for breakfast all week long. It’s basically the lazy person’s dream breakfast, and I mean that in the best possible way.

This coconut chia seed pudding recipe has been my go-to healthy breakfast recipe for months now, and I honestly can’t believe it took me so long to try it the first time. The combination of black chia seeds and full-fat coconut milk creates this luscious coconut chia pudding that’s so satisfying, you’ll forget you’re eating something packed with healthy fats and omega-3 fatty acids.

Why You’ll Love This Recipe

Let me tell you why this creamy coconut chia pudding is going to change your breakfast game. First off, it requires literally simple ingredients that you probably already have in your pantry. We’re talking about a can of coconut milk, chia seeds, a bit of maple syrup (or honey), and pure vanilla extract. That’s it. No complicated techniques, no fancy equipment, and definitely no early morning stress.

The best part? This is one of those magical, easy meal prep recipes that actually tastes better after sitting overnight. Unlike overnight oats, which can sometimes get a bit mushy for my taste, this coconut chia pudding recipe maintains the perfect creamy texture while the chia seeds develop that signature pudding-like consistency.

Another thing I absolutely love is how versatile it is. You can top it with fresh berries, coconut flakes, your favorite fruit, or even a dollop of Greek yogurt for extra protein. I’ve even stirred in a spoonful of peanut butter when I’m craving something more indulgent. The creamy pudding base pairs well with just about any of your favorite toppings.

Plus, it’s naturally gluten-free, dairy-free, and can easily be made refined sugar-free depending on your sweetener choice. Whether you’re following a specific diet or just trying to incorporate more healthy fats into your morning routine, this recipe has you covered.

Ingredient Notes

• Full-fat coconut milk – Creates a rich, creamy texture and gives the pudding its signature coconut flavor.
• Chia seeds – Thicken the pudding naturally while adding fiber, protein, and omega-3s.
• Maple syrup or honey – Adds gentle sweetness; use maple syrup for a vegan option.
• Vanilla extract – Enhances flavor and adds warmth and depth.
• Pinch of salt – Balances the sweetness and brings all the flavors together.

Kitchen Equipment

One of the things I love most about this recipe is that you don’t need any fancy kitchen equipment. Here’s what you’ll need:

A medium bowl or small bowl for mixing everything together. I usually use a medium bowl because it gives me more room to whisk without making a mess, but honestly, any bowl works.

A whisk or fork for combining the ingredients. Some people like to use a food processor to blend everything super smooth, but I actually prefer the texture of whole chia seeds, so I just whisk by hand.

Small mason jars or an airtight container for storage. I love portioning mine out into individual serving containers because it makes grab-and-go mornings so much easier. Individual portions mean I’m not tempted to eat the entire batch in one sitting, too.

Plastic wrap or lids for your containers. If you’re using small mason jars, they come with their own lids, which is perfect for meal prep.

That’s literally it. No blender required unless you want an ultra-smooth pudding without any texture.

How to Make Chia and Coconut Milk Pudding

1. Add the coconut milk, maple syrup, vanilla, and salt to a bowl or jar and whisk until smooth.
2. Stir in the chia seeds, making sure they’re evenly mixed, then let it sit for about 5 minutes and give it another stir to break up any clumps.
3. Cover and pop it in the fridge for at least 2 hours (overnight is even better) until thick and creamy.
4. Give it one last stir before serving and top it however you like.

Variations & Substitutions

The beauty of this coconut chia pudding recipe is how adaptable it is to your preferences and what you have on hand.

Milk Options: While I prefer using canned coconut milk for the richest coconut flavor and creamiest texture, you can absolutely experiment with different liquids. Light coconut milk works if you want fewer calories, though you’ll sacrifice some of that luxurious creaminess. Unsweetened coconut milk from a carton is another option, but it won’t be quite as rich. For a different flavor profile altogether, try almond milk or oat milk. You could even use homemade coconut milk if you’re feeling ambitious.

If you want an even thicker pudding, swap in some coconut cream or coconut yogurt for part of the liquid. This creates an incredibly decadent breakfast that feels more like a healthy dessert.

Sweetener Swaps: Maple syrup is my go-to because it adds a lovely depth of flavor, but coconut sugar works beautifully if you want to keep the tropical theme going. Honey, agave, or even a few dates blended in would work too.

Flavor Variations: The basic vanilla version is fantastic, but don’t be afraid to get creative. Add a little cinnamon for warmth, some lemon zest for brightness, or try coconut extract instead of vanilla for an even more intense coconut flavor. I’ve made a delicious mango chia pudding variation by blending fresh mango into the mixture before adding the chia seeds.

Toppings: This is where you can really make it your own. Fresh fruit is always a winner – I love fresh berries, sliced banana, or tropical fruits like mango and pineapple. Shredded coconut or coconut flakes add extra crunch and flavor. A drizzle of peanut butter or almond butter makes it more filling. Granola, nuts, or a sprinkle of cacao nibs are all great options too.

Storage

This is where this recipe really shines for busy mornings. You can store your coconut milk chia pudding in an airtight container in the refrigerator for 4-5 days, which makes it perfect for weekly meal prep. I usually make a big batch on Sunday night and portion it out into small mason jars for individual portions throughout the week.

If you’re making it in one large container, just give it a quick stir before serving since the chia seeds can sometimes settle a bit. The pudding will continue to thicken as it sits, so if it gets too thick for your liking after a few days, just stir in a splash of coconut milk to loosen it up.

I should mention that while the pudding keeps well for 4-5 days, I recommend adding fresh toppings like fresh fruit right before eating rather than storing them with the pudding. This keeps everything at its freshest and prevents berries from getting soggy.

Some people ask about freezing chia pudding, but I don’t recommend it. The texture changes quite a bit once thawed, and it’s honestly so easy to make fresh that there’s no real need to freeze it.

Expert Tips

After making this creamy coconut chia pudding more times than I can count, I’ve picked up a few tricks that make a big difference.

Give It Time: While you can eat this pudding after just 1-2 days in the fridge, I find it reaches its best consistency after sitting overnight. The chia seeds need time to fully absorb the liquid and develop that perfect creamy texture. If you’re in a rush, let it sit for at least 4 hours minimum.

Whisk, Then Whisk Again: Here’s the thing about chia seeds – they love to clump together. To avoid this, whisk your mixture really well initially, then come back after 10-15 minutes and whisk again. This prevents those annoying clumps and ensures even distribution.

Use Full-Fat Coconut Milk: I know it’s tempting to go for the light version to save calories, but trust me on this one. Full-fat coconut milk gives you that luscious, creamy pudding texture that makes this recipe so special. The healthy fats also keep you satisfied longer.

Adjust the Ratio: The standard ratio is about 1/4 cup chia seeds to 1 cup liquid, but you can adjust this based on your preference. Want a thicker pudding? Add an extra tablespoon of chia seeds. Prefer it thinner and more drinkable? Use a bit less.

Shake It Up: If you’re making this in small mason jars, you can add all the ingredients directly to the jar, seal it tight, and shake vigorously. This is a great way to mix everything without dirtying extra bowls. Just remember to shake again after 10 minutes.

Temperature Matters: I prefer using room temperature coconut milk because it mixes more easily. If your canned coconut milk has separated (with the cream on top and water on the bottom), that’s totally normal. Just give it a good stir or shake before using.

FAQ’s

Why is my chia pudding watery?

This usually means you didn’t use enough chia seeds or didn’t let it sit long enough. Chia seeds need several hours to fully absorb the liquid and create that pudding-like consistency. If your pudding is still watery after sitting overnight, just stir in another tablespoon of chia seeds and let it sit for another hour or two.

Can I use white chia seeds instead of black chia seeds?

Absolutely! White and black chia seeds are nutritionally identical and work the same way in this recipe. The only difference is visual – white seeds are a bit less noticeable in the final pudding, which some people prefer.

Is this really a healthy breakfast recipe?

Yes! Chia seeds are packed with omega-3 fatty acids, fiber, protein, and various minerals. Coconut milk provides healthy fats that keep you satisfied. Unlike sugary breakfast cereals or pastries, this pudding provides sustained energy without a blood sugar crash. Just watch your sweetener amounts if you’re monitoring sugar intake.

Can I make this without any sweetener?

Definitely! The coconut milk itself has a subtle natural sweetness, and if you’re topping your pudding with sweet fresh fruit like berries or mango, you might not need any added sweetener at all. I’d suggest making it once with a sweetener to establish a baseline, then adjust to your taste.

What if I don’t like the texture of whole chia seeds?

If the texture bothers you, blend everything in a food processor or blender before letting it set. This breaks down the chia seeds and creates a smoother, more uniform pudding. You won’t get the same tapioca-like texture, but it’s still delicious.

How do I prevent clumping?

The key is whisking thoroughly when you first combine the ingredients, then whisking again after about 10-15 minutes. You can also make this in a jar and shake it really well at both intervals. Some people prefer to add the chia seeds gradually while whisking constantly.

Can I eat this warm?

While this pudding is traditionally served cold, you can gently warm it if you prefer. Just be careful not to overheat it, as this can affect the texture. I personally love it straight from the fridge, especially on warm mornings.

What’s the difference between this and overnight oats?

Both are great meal prep options, but they’re quite different. Overnight oats use oats as the base and have a chewier texture, while chia pudding is smoother and more pudding-like. Chia pudding is also naturally gluten-free and tends to be lower in carbs. Both are nutritious options – it really comes down to personal preference.

If you love this easy recipe, you’re going to love these other simple recipes, too. Please click each link below to find the easy, printable recipe!

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