Chia Pudding with Coconut Milk is rich and creamy with the sweet, nutty flavor of coconuts. Easy to make with 6 simple ingredients, it’s the perfect breakfast or snack.
Sneak a healthy treat into your diet with this mango chia pudding and chocolate chia pudding.
It’s no secret I love chia pudding and this coconut milk chia pudding is a new favorite. Infused with natural coconut flavors and maple syrup, it’s especially creamy and perfectly sweet.
Just like my basic chia pudding recipe, coconut chia pudding is packed with nutrients and can be topped with your favorite seasonal fruit. Enjoy as a healthy breakfast, after school snack, or guilt-free dessert.
I love using coconut milk in recipes like coconut mango ice cream and vegan vanilla ice cream. It gives dairy-free ice cream a lovely soft texture.
Why You Will Love Chia Pudding with Coconut Milk
Here’s why you’ll want to add this coconut milk chia pudding recipe to your repertoire.
- Quick and easy: All you need is a handful of simple ingredients and a large bowl.
- Nutritious and filling: Chia seeds are a source of complete plant-based protein and nine essentials amino acids.
- Tastes great: One of the most delicious ways to enjoy chia pudding. The coconut milk makes it rich and creamy, while the seeds soak up the thick liquid creating a luscious treat.
- Perfect for summer and meal prep: Chilled puddings are great for cooling you down on a hot summer day. Topped with fresh fruit, coconut chia seed pudding is a refreshing snack or refrigerate overnight for a quick grab-and-go breakfast.
Ingredients and Notes
This coconut milk chia pudding recipe is super easy to make with 6 simple ingredients.
- Canned coconut milk: I recommend using light coconut milk or full fat coconut milk from a can, not carton. Regular fat makes a creamier pudding and thickens faster.
- Milk: I used unsweetened almond milk. You can substitute with any other plant based milk from a carton like rice milk, soy milk, cashew milk, or oat milk. Dairy milk will also work.
- Sweetener: Any liquid sweetener of choice. I like to use maple syrup or honey for their natural sweetness.
- Vanilla extract: Pure vanilla extract enhances the sweet flavor even more.
- Chia seeds: Use whole chia seeds for the best texture and taste. Black chia seeds or white chia seeds work.
- Coconut flakes: Add to the sweet, nutty flavor. I used unsweetened coconut flakes. If using sweetened coconut flakes, you might find you need less sweetener.
How to Make Coconut Milk Chia Pudding
Making coconut milk chia pudding is as simple as combing all ingredients in a large bowl and letting it set in the fridge.
- Combine ingredients: In a large bowl, add coconut milk, milk of choice, maple syrup, vanilla extract, chia seeds, and coconut flakes. Whisk well.
- Whisk again: Once mixed, let the chia pudding sit for 5 minutes and whisk once more.
- Refrigerate: Cover with plastic wrap or transfer to a sealed container and refrigerate for at least 6 hours. I find chia pudding has the best consistency after chilling overnight.
- Serve: Give your coconut chia pudding a stir, add your favorite toppings, and enjoy cold or warm.
Tips for Best Results
From my kitchen to yours, here are some tips for the best coconut chia pudding!
- Stir a few times before letting it set: Do not stir chia pudding just once and stick it in the fridge, this can cause clumps. By stirring twice, it allows the chia obtain a more gel-like consistency and the smoothest taste.
- Adjust thickness to your taste: After you try chia seed pudding with coconut milk, adjust the texture to your liking. If it’s too thick you can add more milk right away. If it’s too thin, make a note and use less milk next time.
- For best results refrigerate overnight: Some chia seed recipes suggest refrigerating for 2 hours. I find after less than 6 hours the pudding isn’t ready and needs longer to gelatinize. I highly recommend refrigerating overnight.
- Make sure you’re using whole chia seeds: Chia seeds are quite different from other little seeds like flax seeds or hemp hearts. Be sure to use whole black chia seeds or white chia seeds, and do not use ground chia seeds because they are bitter with an unpleasant texture.
- Make single servings or in a bowl: Make chia pudding in one big bowl and divide between your favorite leak proof containers, or meal prep in individual mason jars that will last you all week. It’s the ultimate breakfast in a jar recipe!
Serving with Various Toppings
There are so many ways you can make this chia pudding tastier and more filling. After choosing your favorite toppings you can serve it cold or hot. Warm chia pudding is like a comforting bowl of breakfast oatmeal.
Here are a few of our favorite toppings for coconut milk chia pudding.
- Juicy fresh fruit: Banana slices, chopped strawberries, or cut mango make the perfect combination.
- Berries: Fresh or frozen raspberries or blueberries.
- Nut butter: Drizzle peanut butter, almond butter, Nutella or pistachio cream on top for a burst of flavor in each bite.
- Nuts: Almonds, cashews, peanuts, and pistachios all pair nice with coconut.
- Warm spices: A dusting of cinnamon or cocoa powder add a sweet flavor without adding any sugar.
- Granola: Adds a bit of crunch!
- Coconut flakes: Add more coconut flakes on top. They can be toasted, sweetened or unsweetened.
- Chocolate chips: Mini chocolate chips, dark chocolate chips or cacao nibs with less added sugar.
How to Store
Store: Store in an airtight container in the fridge for up to 5 days. Chia pudding is ideal for meal prep and grab-and-go breakfasts during a busy week.
Freeze: I do not recommend freezing chia pudding, I find its texture gritty upon thawing.
Chia seeds are a versatile seed that comes from the plant Salvia Hispanica L. They are a complete plant-based protein and an excellent source of many essential minerals. Learn more here: health benefits of chia seeds.
I recommend using full fat coconut milk for a richer and creamier chia pudding. Some of my favorite brands are 365, Thai kitchen, Trader Joe’s, and Compliments.
Chia pudding with coconut milk tastes rich and decadent with the sweet, nutty flavor of coconut. On their own chia seeds are quite neutral and will absorb any flavor you soak them in.
Chia seeds will absorb liquid immediately but you do need to give the pudding time to form its gel-like consistency. I recommend at least 6 hours before consuming, but refrigerating overnight will give you best results.
Gelling chia seeds takes time. If they are not gelling or the pudding isn’t thickening, add more chia seeds to the mixture and let it sit in the refrigerator longer.
More Chia Pudding Recipes to Try
Coconut Milk Chia Pudding Recipe
- 3/4 cup canned coconut milk light or full fat (half 15 ounces can)
- 1 1/2 cups milk I use unsweetened almond milk
- 2 tablespoons maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1/2 cup chia seeds
- 2 tablespoons coconut flakes unsweetened
- In a large bowl, add coconut milk, milk, maple syrup, vanilla extract, chia seeds, coconut flakes and whisk well.
- Let chia pudding mixture sit for 5 minutes and then whisk one more time.
- Cover and refrigerate overnight or for at least 6 hours.
- When ready to eat, give a stir and add your favorite toppings, if you wish. Enjoy cold or warm.
- Store: Refrigerate for up to 5 days.
- Whole chia seeds: You want to use whole and not ground chia seeds to avoid bitter taste and unpleasant texture.
- Milk: Best and popular choice is plant-based milk from a carton. You can also use dairy milk.
- Too thick or runny: Add a little bit of milk and stir. Or use less milk next time.