Coconut Chia Pudding is creamy, delicious and packed with fiber and healthy fats. It's a healthy meal prep breakfast you'll love!
Chia seeds are truly a nutritional powerhouse. Packed with healthy fats, protein and around 10g of protein per 2 tbsp, they are one of my staples to use in overnight oats, chia jam and of course, chia seed pudding. If you're looking to try chia for the first time, this creamy coconut chia pudding is a great place to start.
I love making chia seed pudding with coconut milk because it creates the thickest, creamiest texture. This recipe uses only 6 simple ingredients for chia and coconut pudding base, and then you can dress it up with all of your favorite toppings. Chia pudding is amazing for meal prep breakfasts, and I love having it ready to go in the mornings.
Give this recipe a try and read more about the power of chia seeds here!
Why This Recipe Is Dietitian Approved
- High fiber breakfast or snack. One serving of chia pudding has 11g of fiber to support regularity, gut health and blood sugar balance.
- Perfect to prep. Chia pudding is an awesome meal prep breakfast.
- Minimal ingredients. There's only 6 simple ingredients, many of which are probably in your pantry already.
Ingredients
Chia seeds. Black or white chia seeds will work! These are the base of our chia pudding and help provide a ton of fiber and healthy fats.
Coconut milk. I recommend using canned coconut milk for the most flavour and creamiest consistency. Look for one without any additives such as guar gum.
Greek yogurt. You can use plain or vanilla greek yogurt. I typically use plain, as I can customize the amount of sweetness with maple syrup.
Vanilla extract. I recommend pure vanilla extract for the best flavor.
Maple syrup. Our natural sweetener of choice. Maple syrup helps add a rich, caramel-like flavour to this pudding, however honey is an amazing option as well.
Shredded coconut. For added coconut flavour! Make sure you get unsweetened coconut.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- In a large bowl whisk together coconut milk, greek yogurt, vanilla extract, and maple syrup.
- To the wet ingredients, whisk in chia seeds and shredded coconut (if using).
- Cover and place in the fridge for at least 3 hours to thicken (ideally overnight). NOTE: if you are noticing the chia seeds sinking to the bottom I recommend checking on the pudding in about 1-3 hours, giving it a stir and then placing it back in the fridge.
- Serve topped with berries, mango and toasted coconut if desired.
Substitutions and Variations
To make gluten-free: this recipe is naturally gluten-free.
To make dairy-free: this recipe is naturally dairy-free.
To make nut-free: this recipe is naturally nut-free.
If you prefer, you can substitute half of the coconut milk with a regular milk of choice. This will help decrease the fat content in this recipe.
For higher protein, substitute the coconut shavings with an equal amount of protein powder.
Equipment
None required.
Storage
Coconut chia pudding can be stored in the fridge for 5-6 days in an airtight container.
Top Tips for Success
Stir the chia pudding for about an hour or up to three hours through the thickening process. I find when you only stir once before placing in the fridge overnight, the chia seeds tend to sink to the bottom of the container resulting in a separated pudding. If you stir once the chia seeds begin thickening, it helps disperse them in the liquid.
Frequently Asked Questions
I recommend using light canned coconut milk as it is creamier and results in a thicker consistency.
Chia seeds naturally contain some protein, with around 5g per 2 tbsp. This recipe has 12g per serving, however you can substitute the added coconut for protein powder to boost the protein.
More Chia Pudding Recipes
If you enjoyed this coconut milk and chia seed pudding recipe, try these next:
- Tiramisu Chia Pudding
- Berry Crumble Chia Pudding
- Strawberry Lemonade Blended Chia Pudding
- Chocolate Chia Pudding
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this coconut chia pudding, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Creamy Coconut Milk Chia Pudding
Ingredients
- 2 cups canned light coconut milk
- 1 cup plain greek yogurt
- 2 teaspoon vanilla extract
- 2 tablespoon maple syrup
- ½ cup chia seeds
- ¼ cup unsweetened shredded coconut optional
Instructions
- In a large bowl whisk together coconut milk, greek yogurt, vanilla extract, and maple syrup.
- To the wet ingredients, whisk in chia seeds and shredded coconut (if using).
- Cover and place in the fridge for at least 3 hours to thicken (ideally overnight). NOTE: if you are noticing the chia seeds sinking to the bottom, I recommend checking on the pudding in about 1-3 hours, giving it a stir and then placing it back in the fridge.
- Serve topped with berries, mango and toasted coconut if desired.
Mel says
Love these and I’m not usually a Chia Pudding fan. The coconut is delicious
Jackie Clair says
I love this recipe but I can’t find a light, canned coconut milk without guar gum. Do you have a suggestion/link? Thanks!
Nicole Addison says
Hi Jackie- I typically look for organic brands like Earth's Own or Cha's organic I find both of these work great!