Coconut Chia Pudding
This Coconut Chia Pudding is healthy and easy to make and is loaded with coconut flavour. You only need a handful of ingredients and a bowl to make this recipe!
Chia seeds are one of my favourite ingredients to use and it’s no secret I love making chia pudding out of them! Chia seeds are packed with nutrients and make for a healthy breakfast, snack or dessert. They also can absorb 10x their weight in liquid, so they’re amazing for making creamy puddings.
This Coconut Chia Pudding is especially creamy since it’s made with coconut milk, which is higher in fat than using an ingredient like almond milk. Coconut milk is perfect to use for creamy dairy-free dessert recipes because it’s high in fat and creates a really rich taste. (If you love coconut desserts make sure to try this coconut rice pudding next!)
Why you’ll love chia pudding made with coconut milk
- This recipe is simple to make but one of the most delicious ways to enjoy chia pudding.
- It only uses 6 simple ingredients to make this recipe!
- It’s the perfect breakfast or snack to bring on the go in a mason jar or tupperware so you can enjoy it at work, after the gym or even on a roadtrip.
- The coconut milk in this recipe makes the chia pudding really rich and creamy, so it feels like a decedent treat!
How to make chia pudding with coconut milk
This coconut chia pudding recipe starts with some chia seeds and unsweetened shredded coconut and then gets mixed together with some light coconut milk, maple syrup, and just a touch of vanilla. THAT’S IT.
Pretty simple, right? What I love about using coconut milk to make chia pudding is that it’s a little bit richer than using almond milk. (since it has some more fat in it) This creates a chia pudding that is super creamy!
After you finish making the base for the chia pudding, you can add whatever types of toppings you like. In the case of this recipe, I opted for some strawberries and some coconut chips. The combination of coconut and strawberry is a perfect match!
There are so many different ways you can top off this chia pudding! Here are some of my favourite ideas:
- Sliced Bananas
- Cut up Mango
- Coconut flakes
- Nuts and seeds
- Cacao nibs
- Cinnamon or Coco powder
- Bee pollen
Tips for making this recipe perfectly
- Whisk the chia pudding together well for a few minutes before placing in the fridge to avoid getting any clumps.
- For the perfect texture, place in the fridge overnight to set so the chia seeds really have time to expand. (This recipe is still delicious if you let it sit for just an hour though!)
- When assembling a cup of chia pudding, layer the chia pudding with fruit and some granola, flaked coconut or nuts on top for a bit of crunch!
- Make this recipe directly in small jars to have your coconut chia puddings ready for an on the go snack.
- Make this recipe a chocolate coconut chia pudding by adding 2 tbsp of cocoa powder to the recipe!
- You can make this coconut chia pudding recipe with full-fat coconut milk if you’re looking for a richer & creamier chia pudding. Just remember that coconut milk can be pretty high in fat, which is why I prefer light coconut milk for this recipe!
More chia pudding recipes on the blog:
- Banana cream pie chia pudding
- Chocolate Chia Pudding
- Key lime pie chia pudding
- Mango Chia Pudding
- Blueberry Chia Pudding
- Raspberry Chia Pudding
If you tried this Coconut Chia Pudding or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Coconut Chia Pudding
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Mix
- Cuisine: American
- Diet: Vegan
A coconutty chia pudding that uses only a handful of ingredients and one bowl to make!
- 1/4 cup chia seeds
- 2 tbsp shredded unsweetened coconut
- 1 & 1/4 cup light coconut milk
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- Mix all the ingredients together in a bowl.
- Let sit on the counter for 10 minutes, giving it a stir every 2-3 minutes.
- Cover and place in the fridge to firm up for 1-2 hours.
- Remove and enjoy.
Top this chia pudding off with some strawberries and coconut chips
Store this chia pudding in the fridge for up to a week in an air tight container
- Serving Size: 1 cup
- Calories: 235
- Sugar: 12g
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 14g
- Protein: 6g
Keywords: how to make chia pudding, chia pudding with coconut milk
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!
OMG… It’s not even set yet and already it’s delish! I made mine sugar free by using xylitol (you could use stevia or monk fruit as well for a healthy sugar alternative but I like xylitol as it tastes just like sugar but with no after taste) and I added Lily’s dark choc chips to mine. Thank you for this recipe!!
So happy you loved it!! So tasty with dark chocolate chips on top!
My first attempt has turned out very stiff for some reason? Any clues why? Maybe add more wet ingredients?
Hi Phil, did you use just the cream off the top of the can of coconut milk? If so then there may have not been enough liquid. Make sure to shake up or mix the can of coconut milk before using. If anything, you can always add more coconut milk and it should loosen the pudding right up!
Fantastic!!! I use standard coconut milk in a carton and top it with coconut chips & raspberries. Delicious! Thanks for sharing your recipe. ❤️🧡💚❤️🧡💚
Happy you enjoyed the recipe Anne 🙂
This pudding is so yummy! I’m doing a candida diet right now but was craving something ‘dessert’ like and this hit the spot. I used 1 1/2 tablespoons of erythritol instead of the maple syrup, added a few chopped walnuts and blueberries. Thanks for such a simple and delicious recipe!!
So happy you liked it Pattie 🙂
Easy to make and super tasty ! I used the Coconut milk from a can (western family) and turned out great! Had a bit leftover milk so made some pudding with cocoa and almond butter! Not as sweet as didn’t add syrup but tasty also as a chocolate fix!
So happy you enjoyed the recipe rachelle!
Love love love this! I added a little but of orange zest (my healthy addiction) and it goes sooo well with the coconut! 😍🤗
Happy you enjoyed Vicky! Sounds amazing with orange zest!
So easy and much more creamy than puddings I have made with Almond milk in the past. I used 1 can of full fat almond milk since it is a good fat. Stirred and waited the 10 minutes and split between 3 ramekins. We used raspberries and blueberries as a topping. Thank you for the great recipe. It’s a keeper.
Happy you enjoyed it! 🙂
Such a lovely combination of ingredients. It was great for breakfast or a healthy pudding. Thanks.
Happy you enjoyed the recipe Vicky 🙂
Soo good, you have to try! I added a tiny bit of lemon and coconut chips.
Thanks Tabatha! Sounds delicious with the addition of some lemon 🙂
This was so good. Thank you for sharing!
You’re welcome Emily! Glad you enjoyed it!
This was SO GOOD!!!! Will make again
hanks Erica! Happy you enjoyed!
Great recipe! I was on the search for the perfect chia pudding recipe that tasted good and had the right consistency. Finally found it. I’ve been making this every few days, I love it!
Happy you enjoyed!
Hi, this looks one to try. Was wondering, is coconut milk here the one also used in cooking e.g Asian foods or is it the one you add to tea, coffee etc
Hi Grace! Yes it’s canned coconut milk, but you can also use the bottled kind if you prefer. (The canned coconut milk will give you a creamier richer taste!)
Love this recipe, so yummy and easy to make! Perfect for a quick breakfast or snack. I swapped the maple syrup for honey and left out the shredded coconut then top with fruit and cinnamon.
So happy you enjoyed Heidi!
This looks like such an easy and delicious breakfast! A must-try!
This was so yummy and easy! I have gestational diabetes and have been really craving something sweet, this hit the spot and worked well with the eating plan I’m on. Thanks for sharing, my toddler even loved it!
So happy you enjoyed the recipe!
Great recipe !!!
Thanks melissa! Happy you enjoyed!
I just recently had a version of this in a restaurant in Scottsdale, AZ and I just couldn’t get enough – I knew I had to make this for myself! Your basic recipe is great. I omitted the shredded coconut for my preference, used a can (13.5 oz.) of coconut and added a pinch of salt (which always makes sweet things better!!) LOVE IT!! Thank you!!
Hi Treena, so happy you enjoyed the recipe!
I’m keen to try this, but wondering can you use coconut cream instead? My naturopath said the coconut cream is better.
Hi Jessica! Coconut milk from a can and coconut cream are the same thing 🙂
Simply delicious topped with fresh berries! Thank you for this delicious recipe! Will make it over and over again!
Thanks Laura! Happy you liked the recipe!
I was so excited to try your recipe. I made this today. All I can say is it is so good. I wished I had doubled the recipe. Yesterday I bought a can of rice milk topping. I squirted some on my first serving. Serving number too I added more coconut. I could have eaten the whole bowl. Yum. Thank you so much
Thanks Renee! So happy you liked it 🙂
I made it both with chocolate powder and without and it’s perfect! It’s so so good it’s amazing! I used raspberries and blueberries instead of strawberries and I recommend it strongly. Thank you so much for this recipe, I’ve been doing different types of chia pudding and I finally found my favourite. Thank you!
So happy you loved the recipe Diana!
Have made this twice. Delicious. Made it ahead and took it with us camping. Turned out great, just added a few blueberries for a quick, easy, healthy breakfast.
Thanks Ann! Glad you enjoyed 🙂
Great recipe. Just made it yesterday and it turned out very well.
So happy you enjoyed it!
Amazing! Just a little touch of maple syrup really takes us to the next level.
Thanks Kristin, glad you enjoyed!
What is the yield? 2 cups? Or more?
Hi Frank, approx 2 cups
The recipe tastes very good but is not very sweet at all. Next time I will add a bit of honey since I prefer a sweeter pudding and see how that helps. Nice consistency of texture and flavor though. Very few ingredients and so easy to make. Thank you for sharing!
Thanks Angel! Glad you enjoyed the recipe!
Absolutely delicious. Wonderful, healthy treat and a perfect ice cream replacement.
Thank you for the review Stephanie! Glad you enjoyed the recipe 🙂
My husband and I LOVED this chia pudding. I was trying to replicate some that an overseas host made for us on our travels and this came pretty close. I used full fat coconut milk since he did, and it turned out very well. Perhaps higher in calories but so creamy and delicious! Thank you for sharing it!
Hi Laura, thank you for the review! So glad you enjoyed the recipe. Chia pudding with coconut milk definitey makes for a richer and creamier chia pudding than using something like almond milk 🙂
When you say coconut milk, do you mean the canned or the stuff in the dairy section?
Hi Deb, canned coconut milk works best but you can also use the one from the dairy section
I need help. I tried making this and left it overnight in the fridge and when i took it out in the morning it looked the same as when I put it in except the chia seeds were slightly enlarged. There was lots of excess coconut milk and it didn’t become a pudding consistency like I hoped. Only thing I did differently was I didn’t add coconut or vanilla extract. I added honey instead of maple syrup. Thanks!
Hi Neeha, what kind of chia seeds did you use? Standard chia pudding is about 1/4 cup of seeds to about 1- 1 1/2 cups of liquid. This should always result in a creamy chia pudding if you used chia seeds. (even if you use water you should still get a pudding consistency from this) I’d recommend to make sure all your ingredients are measured correctly and to make sure you mix it so everything is incorporated before you place it in the fridge. Hope this helps!
I’m confused on “coconut milk” – is this the stuff in the can in the asian aisle? or the the coconut milk in the dairy section that looks more like a carton of milk? Thanks! I can’t wait to try this!
Hi Stacy, this recipe calls for coconut milk from a can, but you can actually use either! Coconut milk from a carton tends to have less fat then the canned coconut milk, so it will give you a chia pudding that is less rich and creamy, though a bit lower in fat. You could also even use a mix of the two!
So easy and delicious!
Thanks Chrissy! Glad you like the recipe 🙂
I tried this chia pudding recipe a while ago. I really loved it and I started to use the chiapudding base in my daily food life.
Thank you for the recipe! It changed my food constellations a lot!
Thanks Ela! Glad you enjoyed the recipe 🙂
This one is one of my favorite chia puddings at your blog, although I love all your chia puddings recipes! ?❤️
Thank so much Amanda, one of my favourites too!
Love this recipe so much!!!
Thanks Sharah! Glad you enjoyed xo
This recipe looks so simple and amazing can’t wait to try it out ?
Thanks Elma! I hope you enjoy!
Awesome! It’s looks yummy and filling. I’ll give a try ?
Thanks, Susana! I hope you enjoy the recipe!
Am I the only one that thinks that chia seeds and coconut pair together as well as peanut butter and jelly? Because I totally believe so! The only way I eat chia pudding is usually as a topping for oatmeal and smoothies. I genuinely don’t really like chia pudding on its own, so I end up mixing chia seeds into cereal bowls with almond milk or coconut milk, thus the chia seeds eventually thicken up and I end up eating chia pudding with cereal! So yummy!
Anyways, your recipe looks so delicious! I love how simple it is to make. The way you topped them with the strawberries and coconut is wonderful. Can’t go wrong with those foods!
These chia puddings look super delicious and beautiful! So perfect for the strawberry season now ?