Coconut chia pudding is a creamy, tropical treat perfect for breakfast, dessert, or whenever you want something sweet.
It’s a dreamy blend of wholesome and decadent.
The magic happens when you combine coconut milk, chia seeds, maple syrup, and vanilla.
After a few hours in the fridge, it transforms into a luscious pudding packed with healthy fats, fiber, and protein.
Serve it with fresh fruits, coconut, or crunchy nuts, and enjoy!
Why You’ll Love This Coconut Chia Pudding
Effortless Elegance: This no-cook recipe transforms simple ingredients into a visually stunning dessert. Perfect for impressing guests with minimal effort.
Customization King: With its versatile nature, this pudding is a blank canvas for endless topping combinations. So, you can cater to individual preferences or seasonal ingredients.
Textural Delight: Silky smooth pudding and pleasantly chewy chia seeds combine to create an intriguing mouthfeel. Every bite keeps you coming back for more.
Make-Ahead Convenience: Prepare this pudding in advance and store it in the refrigerator. It’s a ready-to-eat breakfast or dessert option that saves time during busy mornings or after-dinner cravings.
Ingredients
- Full-Fat Coconut Milk: Gives this pudding its rich, tropical flavor.
- Chia Seeds: Tiny powerhouses packed with fiber, protein, and omega-3s that swell and thicken the pudding.
- Maple Syrup: A touch of natural sweetness.
- Vanilla Extract: An aromatic essence that enhances the overall taste profile.
- Salt: Just a pinch to elevate and harmonize all the ingredients.
- Optional Toppings: Fresh berries, shredded coconut, chopped nuts, mango, passionfruit, granola…add your favorite to customize the dish.
How to Make Coconut Chia Pudding
Who said healthy eating can’t feel like an indulgence?
And with this recipe, you can fuel your day with a delightful, plant-based creation that’s as good for you as it is delicious.
Here are the steps:
1. MIX. Stir the pudding ingredients until well combined. Use a fork so the chia seeds get evenly coated.
2. CHILL. Cover the bowl and refrigerate for at least 1-2 hours. Mix it a few times so it doesn’t clump.
3. CHECK. Stir and check the texture. If the pudding is too thick, add more coconut milk or water. If it’s too thin, add a few more chia seeds. Cover and chill again for 1 hour or overnight.
4. SERVE. Spoon the chia pudding into serving bowls or jars and garnish with your favorite toppings. Enjoy!
Tips For the Best Coconut Chia Pudding
Whether you’re rushing out the door or savoring a slow morning, this make-ahead wonder is ready when you are.
I topped mine with fresh berries, but ut I’m already dreaming up other combos. I’m thinking toasted coconut, mango, and passionfruit or chopped nuts and a drizzle of dark chocolate.
Here are a few tips to keep in mind before you begin.
- Shake well. Before opening the can of coconut milk, shake it vigorously to ensure the contents are well combined.
- Whisk thoroughly. When mixing the ingredients, use a whisk or fork to ensure the chia seeds are evenly distributed and not clumped together.
- Adjust the sweetness. Taste the mixture before refrigerating and adjust the amount of maple syrup to your desired level of sweetness. You can also use alternative sweeteners like stevia or monk fruit.
- Stir occasionally. During the first hour of refrigeration, stir the mixture once or twice to prevent the chia seeds from settling and clumping at the bottom.
- Experiment with flavors. Mix in 1-2 teaspoons of cocoa powder for a chocolatey version. Or try cinnamon or nutmeg for a warm spice twist.
- Topping ideas. This would be excellent with sliced bananas and peanut butter. Or maybe strawberries and Nutella!
How to Store
As mentioned, this is a terrific make-ahead treat because it needs to chill in order to set.
So, here’s how to store it:
To Store: Place the coconut chia pudding in an airtight container and refrigerate for up to 5 days. Stir well before serving, as some separation may occur.
To Freeze: Portion the pudding into individual servings in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before consuming.
More Coconut Treats You Have to Try
Haupia (Hawaiian Coconut Pudding)
Coconut Bread with Glaze
Coconut Cream Pie Bars
Coconut Sorbet
Coconut Chia Pudding
4
servings5
minutes2
hours325
kcalBetween the rich coconut milk and maple syrup, this coconut chia pudding is about as good as it gets! Serve it with fresh fruit for breakfast or dessert.
Ingredients
1 (13.5 ounce) can full-fat coconut milk
1/4-1/3 cup chia seeds
2-3 tablespoons maple syrup or honey
1 teaspoon vanilla extract
pinch salt
Optional toppings: Fresh berries, shredded coconut, chopped nuts, mango, passionfruit, granola
Instructions
- In a medium bowl, combine the coconut milk, 1/4 cup chia seeds, maple syrup, vanilla extract, and salt. Using a whisk or fork, stir everything well to ensure the chia seeds are evenly distributed and not clumped together.
- Cover the bowl and refrigerate for 1-2 hours, stirring occasionally so the mixture doesn’t clump.
- After refrigeration, check the texture. If the pudding is too thick for your liking, add more coconut milk or water. If it’s too thin, add the rest of the chia seeds. Stir to adjust the consistency.
- Cover again and chill for another hour or overnight.
- Spoon the chia pudding into bowls or jars and chill until ready to serve. Add your favorite toppings such as fresh berries, shredded coconut, chopped nuts, or tropical fruits like mango and passionfruit. Enjoy!
Notes
- If the pudding becomes too thick after refrigeration, add more coconut milk or water to achieve your preferred consistency.
- Customize sweetness by adjusting the amount of syrup or using alternatives like stevia or monk fruit.
- Add 1-2 teaspoons cocoa powder for a chocolatey version or some cinnamon or nutmeg for a warm spice twist.
