For all your sweet breakfast lovers out there, this chia pudding with coconut milk really hits the spot with its rich and creamy texture. It is made with 3 ingredients: coconut milk, chia seeds, and maple syrup, for a simple and wholesome start to the day.
Just like my Coconut Milk Overnight Oats, this chia pudding is a wonderful base recipe upon which you can add and build. Coconut flavor works well with so many other tasty and healthy ingredients. You can really spend some time dreaming up different ways and flavor combinations with this tasty treat.
With their high protein, healthy fats and fiber content, chia seeds are such an easy way to punch some goodness into your diet.
If you tried my Almond Milk Chia Pudding recipe and it spoke to you, you’ve got to try this one too. Coconut milk chia pudding is as delicious as the almond milk version; it’ll just make for a slightly different taste experience. Both are nutrient-dense and jam-packed with goodness.
Both versions are vegan and free from dairy, although they have different vitamins and minerals to offer. Nourishing and natural, this delicious breakfast recipe will soon become a firm favorite in your home.
Why you'll love this recipe
- This is a basic chia pudding recipe that's made from only 3 simple ingredients.
- It's versatile and will work with a lot of other healthy ingredients.
- A great grab-and-go option as both a healthy snack and breakfast.
- Loaded with chia seeds which are a high-quality source of vegetarian protein, rich in Omega-3 fatty acids and may improve digestion.
- Free from gluten and dairy.
Chia Seeds Coconut Milk Ratio
As simple as this recipe is, getting the ratio of chia seeds to coconut milk right takes a bit of practice in order to achieve the perfect pudding consistency and creaminess.
If you add too little liquid, the result is likely to be a dense texture or generally thicker pudding. On the flip side, if you’re a little heavy-handed with the coconut milk, you could land up with a runny texture.
Coconut milk can be a little trickier to work with than other plant-based milk variants when making chia puddings. This is because different types of coconut milk and brands have varying amounts of coconut extract and fat in them. With light coconut milk, you will need less milk than you will with full-fat coconut milk.
Once you’ve allowed the pudding to set, you might notice that the pudding is a little thicker than expected. If this happens, thin it out with a little coconut milk. This will balance the ratio out.
Ingredients & Substitution Notes
- Chia Seeds: Try white or black seeds or a combination of both.
- Canned Coconut Milk: I highly recommend using organic, unsweetened coconut milk with as little additives as possible. You could switch this out for any type of milk; oat milk, macadamia, soy milk, or any non-dairy milk is lovely but you will then need less milk.
- Maple syrup: Swap out with agave nectar as it has a similar taste and consistency. Date syrup, coconut nectar, or any healthy sweetener of choice. Honey is a lovely substitution but isn’t vegan.
See recipe card for quantities.
How to make chia pudding with coconut milk
Here are the steps to follow to achieve a totally delicious start to your day:
STEP 1: Add all of the ingredients; the coconut milk, chia seeds, and maple syrup into a bowl or jar of your choice.
STEP 2: Lightly whisk the ingredients together and allow the mixture to sit for 10 minutes and swell.
STEP 3: Whisk the mixture again, giving it a good stir, this time to break up any lumps and achieve a smooth consistency.
STEP 4: Allow the mixture to set overnight or at least for 4 hours. Add in a little more coconut milk if you feel the consistency needs to be lightened. Top your pudding with your favorite fruit, and enjoy!
- Coconut Milk: I recommend using canned, organic, unsweetened coconut milk.
- Adjust Consistency: Once you’ve allowed the pudding to set, you might notice that the pudding is a little thicker than expected. If this happens, thin it out with by adding a little coconut or other type of milk to achieve a perfectly creamy pudding.
- Toppings: Don't forget to add you favorite toppings such as fresh fruit, nuts, coconut chips or granola!
- Lower Calorie: If you want to cut back on calories, opt for a light coconut milk version.
- Pure Vanilla Extract: add 1 teaspoon of vanilla extract- it tastes delightful.
- Cocoa Powder: add in a touch of cocoa powder for a chocolatey treat
- Protein Powder: of your choice to add some extra protein. Make sure to choose a neutral-flavored one.
- Yogurt: such as plain Greek yogurt, soy yogurt or coconut yogurt..
- Warm Spices: add a dash of cinnamon or cardamom for some warmer flavors.
- Lime or Lemon Zest: for a little zing
- Espresso: a teaspoon of cold espresso such as this French Press Cold Brew.
- Turmeric: create a golden chai pudding with a ¼ teaspoon of this spice.
Toppings & serving suggestions
- Fresh fruit: try a tropical mix like pineapple, mango, kiwi and lychee. Fresh berries such as raspberries, blueberries or strawberries also taste amazing!
- Coconut Shreds: toasted for a little nutty taste and some crunch.
- Whipped Coconut Cream or another dairy-free cream such as this Vegan Whipped Cream.
- Nut Butter: try my Roasted Almond Butter or a little cashew nut butter or good old peanut butter for added protein and healthy fat.
- Jam: mix in a teaspoon of your favorite jam.
- Toasted Seeds and Nuts: flax, cashews, almonds, or macadamia nuts. Try toasting them for a good flavor.
- Granola: both store-bough or homemade such as my Applesauce Granola make an amazing topping.
- Dried Fruit: such as dried mango or goji berries.
- Chocolate chips and nibs
You could also try layering your chia seeds with a few of these different toppings in a tall glass. This would make for a pretty and healthy dessert at the end of a meal.
Make ahead options
Chia pudding recipes are an excellent prep-ahed breakfast option. You can prepare the base the night before and add the toppings shortly before serving.
- Make your pudding a day (or more) in advance and store it in an airtight container in the fridge.
- Prep your dry toppings and keep them in a separate container, ready to grab.
- Cut up a fresh fruit salad and keep it in a bowl in the fridge.
- To store: If kept air-tight, your chia pudding will last for up to 4 days in the refrigerator.
- Heat it up: You can also enjoy this as a warm breakfast.
Once you’ve allowed the pudding to set, you might notice that the pudding is a little thicker than expected. If this happens, thin it out with by adding a little coconut or other type of milk to achieve a perfectly creamy pudding.
I recommend using canned, organic, unsweetened coconut milk.
Chia Pudding with Coconut Milk
- 2 tablespoon chia seeds
- 1 tablespoon maple syrup *or more for a sweeter pudding
- 1 cup canned coconut milk (full-fat) *see notes
- Add all of the ingredients to a mason jar or jar with a lid stir well with a whisk or a spoon.2 tablespoon chia seeds, 1 tablespoon maple syrup, 1 cup canned coconut milk (full-fat)
- Let sit for about 5 minutes. Then stir again to break up any lumps.
- Seal the container and transfer to the fridge for at least 4 hours, preferably overnight.
- Adjust the consistency. If you feel that you chia pudding is too thick, add a splash of coconut milk or other milk of choice and stir again.
- Add your favorite toppings (fresh fruit, nuts, granola, coconut chips, maple syrup) shortly before serving.
- Coconut milk can be a little trickier to work with than other plant-based milk variants when making chia puddings. This is because different types of coconut milk and brands have varying amounts of coconut extract and fat in them. With full-fat coconut milk (~1 cup), you will need more milk than you will with light coconut milk (~¾ cups).
- Adjust Consistency: Once you’ve allowed the pudding to set, you might notice that the pudding is a little thicker than expected. If this happens, thin it out with by adding a little coconut or other type of milk to achieve your preferred consistency.
- Meal Prep: Chia pudding recipes are an excellent prep-ahed breakfast option. Make your pudding a day (or more) in advance and store it in an airtight container in the fridge (for up to 4 days).