Coconut Milk Chia Pudding Recipe: Easy, Healthy & Delicious

Welcome to my kitchen! Today, I’m sharing my coconut milk chia pudding recipe, a breakfast (or dessert!) that’s always a hit in my house. I first tried chia pudding at a cute brunch café in Portland, and I was amazed at how something so simple could taste so creamy and satisfying. I went home that day determined to recreate it, and after a few tries, I nailed it.

This recipe is perfect for anyone who loves healthy chia seed pudding and wants something easy, nutritious, and totally customizable. Whether you’re meal prepping for the week or looking for a quick grab-and-go breakfast, this overnight chia pudding is a must-try. The best part? You literally just stir and refrigerate – no cooking required! Let’s dive in and see why this easy chia pudding recipe has become my go-to healthy breakfast.

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Quick Recipe Facts

Prep Time: 5 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 5 minutes
Servings: 2
Difficulty: Easy
Calories: ~220 per serving

Friendly touch: This recipe is surprisingly quick and easy – perfect for busy mornings when you need something nutritious ready to go! Prep your ingredients the night before for a smooth chia pudding meal prep experience.

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Ingredients

For this coconut milk chia pudding, you’ll need just a handful of simple ingredients. The beauty of this recipe is its flexibility – you can keep it basic or dress it up with your favorite toppings. I love using full-fat coconut milk for an extra creamy texture, but lite coconut milk works too if you’re watching calories. The maple syrup adds just the right amount of natural sweetness, making this a chia pudding no refined sugar option that still satisfies your sweet tooth.

Base Ingredients:

• 1 cup full-fat coconut milk (from a can, well-shaken)
• ¼ cup chia seeds
• 2 tablespoons maple syrup (or honey, agave nectar)
• ½ teaspoon vanilla extract
• Pinch of sea salt

Optional Toppings:

• Fresh berries (strawberries, blueberries, raspberries)
• Sliced banana
• Shredded coconut
• Chopped nuts (almonds, walnuts, pecans)
• Granola
• Dark chocolate chips
• Nut butter drizzle

Ingredient Notes: For a vegan chia seed pudding, stick with maple syrup or agave instead of honey. You can also mix coconut milk with almond milk for a lighter version, though I find pure coconut milk gives the best creamy consistency.

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Instructions

Making chia seed pudding with coconut milk is truly one of the easiest things you’ll ever prepare. There’s no cooking, no baking – just mixing and waiting. Here’s how to make chia pudding perfectly every time.

Step 1: Combine Your Ingredients
In a medium bowl or mason jar, whisk together the coconut milk, maple syrup, vanilla extract, and sea salt. Make sure to shake your can of coconut milk really well before opening – sometimes the cream separates and sits at the top, so you want everything nicely combined for a creamy chia pudding texture.

Step 2: Add the Chia Seeds
Pour in the chia seeds and whisk vigorously for about 30 seconds. This is important! You want to make sure the seeds are evenly distributed and not clumping together at the bottom. I like using a fork for this – it works better than a spoon for breaking up any little seed clusters.

Step 3: Let It Rest, Then Stir Again
Let the mixture sit for 5 minutes, then give it another good stir. This second stir prevents clumping and ensures every chia seed is properly coated and ready to absorb that delicious coconut milk.

Step 4: Refrigerate Overnight
Cover your bowl or seal your jar, and pop it in the fridge for at least 4 hours, but preferably overnight. The chia seeds will absorb the liquid and expand, creating that signature pudding-like texture. This is why overnight chia pudding works so perfectly – you wake up to breakfast already made!

Step 5: Stir Before Serving
Before digging in, give your pudding a final stir. Sometimes the chia seeds settle a bit during chilling. Check the consistency – if it’s too thick, add a splash of coconut milk; if it’s too thin, add a few more chia seeds and let it sit for another 10 minutes.

Step 6: Add Your Toppings
Now comes the fun part! Layer your coconut chia pudding recipe into serving glasses or bowls and top with whatever sounds good. I usually go for fresh berries and a handful of granola for crunch.

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Pro Tips

Tip 1: Use Full-Fat Coconut Milk for Best Results
Full-fat coconut milk from a can gives you the creamiest, most luxurious texture. Lite coconut milk works, but it won’t be quite as rich. If you’re using coconut milk from a carton (the refrigerated kind), your pudding will be much thinner.

Tip 2: Don’t Skip the Second Stir
That 5-minute rest followed by another stir is crucial for preventing clumps. It’s the secret to perfectly smooth how to make chia pudding every time.

Tip 3: Adjust Sweetness to Your Taste
Start with 2 tablespoons of maple syrup and taste before chilling. You can always add more sweetness in the morning by drizzling extra maple syrup or honey on top.

Tip 4: Make It a Meal Prep Staple
This recipe doubles or triples easily. Make a big batch on Sunday night in individual mason jars for grab-and-go breakfasts all week. That’s the beauty of chia pudding meal prep – it stays fresh for up to 5 days!

Tip 5: Experiment with Flavors
Try adding cocoa powder for chocolate chia pudding, matcha powder for a green tea version, or a tablespoon of peanut butter for a PB twist. The base recipe is incredibly versatile.

Tip 6: Let the Texture Develop Fully
For the best pudding consistency, don’t rush it. While 4 hours is the minimum, overnight really is better. The longer the chia seeds have to hydrate, the more perfect your chia seed breakfast recipe will be.

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Serving Suggestions

This coconut milk chia pudding is endlessly customizable! Here are my favorite ways to serve it:

• Berry Bliss: Top with mixed berries, a drizzle of honey, and toasted coconut flakes
• Tropical Paradise: Add mango chunks, pineapple, and macadamia nuts
• Chocolate Lover: Sprinkle with dark chocolate chips and sliced banana
• Protein Power: Swirl in almond butter and top with hemp seeds and granola
• Classic Comfort: Layer with fresh strawberries and a dollop of coconut yogurt

Serve chilled straight from the fridge. It’s perfect for breakfast, a midday snack, or even a healthy dessert. Pair with your morning coffee or green tea for a satisfying start to your day. These serving ideas elevate your easy chia pudding recipe experience and keep breakfast exciting all week long.

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Storage & Reheating

Store your coconut chia pudding recipe in an airtight container or mason jars in the refrigerator for up to 5 days. The pudding might thicken up a bit over time – just stir in a splash of coconut milk to loosen it up again.

Storage Tips:

• Keep toppings separate until ready to eat for the freshest texture
• Store in individual portions for easy grab-and-go breakfasts
• Glass jars work best and keep odors from transferring

Important: I don’t recommend freezing chia pudding. The texture changes quite a bit when thawed and becomes watery and separated. Leftover coconut milk chia pudding stays fresh and creamy when stored properly in the fridge, so there’s really no need to freeze it.

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Health & Nutrition Info

This healthy chia seed pudding is packed with nutrition! Chia seeds are loaded with omega-3 fatty acids, fiber, protein, and antioxidants. Combined with coconut milk, you get healthy fats that keep you satisfied for hours.

Nutritional Highlights (per serving):

• Calories: ~220
• Fiber: 10g
• Protein: 5g
• Healthy fats from coconut milk and chia seeds
• Naturally gluten-free and can be made refined sugar-free

Dietary Notes:

• Vegan: Use maple syrup instead of honey
• Dairy-free: Already dairy-free!
• Gluten-free: Naturally gluten-free
• Paleo-friendly: Use honey instead of maple syrup
• Low-sugar option: Reduce sweetener or use stevia

This healthier vegan chia seed pudding option is perfect for meal prep and supports a balanced breakfast routine without feeling heavy.

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Conclusion

There you have it – the easiest, creamiest coconut milk chia pudding you’ll ever make! I love this recipe because it’s so flexible and forgiving. Whether you’re new to chia pudding or a longtime fan, this version delivers on taste and texture every single time. It’s become my go-to when I want something nutritious but don’t have time to cook in the morning. Try this coconut milk chia pudding and let me know how it turned out! Drop a comment below with your favorite topping combinations, and don’t forget to rate the recipe. If you loved it, share it with friends who are always looking for easy healthy breakfast ideas. Happy pudding making!

Looking for more healthy breakfast recipes? Check out my [overnight oats], [smoothie bowls], and [homemade granola] recipes!

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FAQ

Can I use a different type of milk?
Yes! While this coconut chia pudding recipe is designed for coconut milk, you can use almond milk, oat milk, or cashew milk instead. Just know that coconut milk gives the creamiest, richest texture. If using a thinner milk, you might need slightly more chia seeds.

How long does chia pudding last in the fridge?
Your coconut milk chia pudding will stay fresh for up to 5 days when stored in an airtight container. Just give it a stir before eating and add a splash of milk if it’s too thick.

Can I make this ahead for meal prep?
Absolutely! This is one of the best chia pudding meal prep recipes because it actually improves overnight. Make a batch on Sunday and portion into individual jars for breakfast all week.

Why is my chia pudding too thick/thin?
The ratio of liquid to chia seeds matters. If it’s too thick, stir in more coconut milk one tablespoon at a time. If it’s too thin, add more chia seeds (about 1 teaspoon at a time) and let it sit for 10 minutes.

Can I eat chia pudding warm?
Chia pudding is traditionally served cold, but you can gently warm it up if you prefer. Just don’t boil it, or the texture will break down. Most people love it chilled, especially in the summer!

Is chia pudding good for weight loss?
This healthy chia seed pudding can support weight loss goals because it’s high in fiber and protein, which helps keep you full. Chia seeds absorb water and expand in your stomach, promoting satiety. Just watch your portion sizes and topping choices.

Can I reduce the sugar?
Definitely! Start with just 1 tablespoon of maple syrup or skip it entirely and let your toppings (like fresh fruit) provide natural sweetness. You can always adjust to taste.

What if I don’t have vanilla extract?
No problem! You can skip it entirely or use almond extract, coconut extract, or even a small amount of cinnamon or cardamom for flavor. This easy chia pudding recipe is very adaptable.