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Coconut Chia Pudding

Linda M. Harris
Coconut Chia Pudding is a creamy, healthy, and customizable dessert or snack made with chia seeds and coconut milk.
This simple, no-cook recipe is perfect for meal prep and can be adjusted to suit different flavor profiles and dietary preferences.
Whether you're looking for a nourishing breakfast or a quick treat, this chia pudding is a great choice.
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Prep Time 10 minutes
Total Time 10 minutes
Course Breakfast, Dessert, Snack
Cuisine Dairy-Free, Gluten-Free, Plant-Based, Vegan
Servings 2 Servings
Calories 250 kcal

Equipment

  • 1 Medium-Sized Bowl or Jar (for mixing and soaking)
  • 1 spoon or whisk (for stirring)
  • 1 Airtight Container or Jar with Lid (for refrigerating)

Ingredients
  

  • 3 tablespoons chia seeds
  • 1 cup 240 ml coconut milk (full-fat or light)
  • 1 to 2 tablespoons maple syrup or sweetener of choice
  • 1 teaspoon vanilla extract
  • Pinch salt

Optional add-ins (for flavor variations):

  • 1 tablespoon cocoa powder for chocolate chia pudding
  • 1 teaspoon matcha powder for matcha chia pudding
  • Fresh fruit granola, nuts, or shredded coconut (for toppings)

Instructions
 

  • In a medium-sized bowl or jar, combine chia seeds, coconut milk, maple syrup, vanilla extract, and a pinch of salt. Stir well until all ingredients are fully incorporated.
  • Let the mixture sit for 5–10 minutes, then stir again to ensure the chia seeds are evenly distributed and not clumping together.
  • Cover the bowl or jar and refrigerate for at least 2 hours or, preferably, overnight. This will allow the chia seeds to absorb the coconut milk and thicken into a pudding-like consistency.
  • Before serving, stir the pudding again. If it has thickened too much, add a little more coconut milk to achieve the desired consistency.
  • Serve chilled with your choice of toppings like fresh fruit, nuts, granola, or shredded coconut.

Notes

  • Adjusting Sweetness: Feel free to adjust the amount of sweetener to your preference. You can also use alternatives like honey, agave syrup, or stevia.
  • Coconut Milk Variations: Use full-fat coconut milk for a richer, creamier pudding or light coconut milk for a lighter option.
  • Meal Prep: This pudding is perfect for meal prep! Store it in individual jars for a quick, on-the-go breakfast or snack. It lasts up to 5 days in the refrigerator.
  • Consistency Tips: If the pudding gets too thick after refrigerating, simply stir in a splash of coconut milk or water to loosen it up.
Keyword Coconut Chia Pudding