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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! there are so many different ways to use Chia Seeds and they 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 homemade 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!
Topping ideas
There are so many different ways you can top off this chia pudding! Here are some of my favourite ideas:
- Berries
- Sliced Bananas
- Cut up Mango
- Coconut flakes
- Nuts and seeds
- Cacao nibs
- Cinnamon or Coco powder
- Granola
- 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!
More great recipes to try:
Coconut Chia Pudding
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Mix
- Cuisine: American
- Diet: Vegan
Description
A coconutty chia pudding that uses only a handful of ingredients and one bowl to make!
Ingredients
- 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
Instructions
- 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.
Notes
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
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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!