This easy Coconut Chia Pudding is made with 5 simple ingredients and makes the creamiest pudding that is good for you! Absolutely delicious on it’s own or you can top it with as many, or as few, toppings as you like.
Lately, I have been on a chia pudding kick for breakfast. Also for late-afternoon snacking. I keep forgetting how super yummy it is and how good (and full!) I feel when I eat it. This simple, pretty classic coconut flavoured is my favourite. It’s ultra creamy from full-fat coconut milk and almond milk, lightly sweetened with maple syrup, and topped with whatever fruits and/or berries I have from the market.
If your breakfast routine is in a bit of a rut, you really must give this coconut chia pudding a try. I think this recipe nails the perfect consistency and flavour. Just make sure you hide it way at the back of your fridge because even your kids will be stealing bowlfuls of this creamy, dreamy pudding.
Chia Seeds – A True Superfood
Chia seed hype has been around for a while and still going strong for good reason. They are packed with protein, iron, magnesium, folate, and potassium. Fibre, and calcium-rich, chia seeds are also one of the richest plant sources of omega-3 fatty acids which is good for the heart and for fighting inflammation. They also contain large amounts of antioxidants and essential minerals. In short, chia seeds are highly recommended for a healthier heart, improving skin conditions, and for improving all sorts of gut-related issues.
The best chia seeds to buy are speckled black or white. The ones that are a uniform brown are younger seeds and tend to be a bit bitter. You can incorporate chia seeds into your diet by adding it to muffins, smoothies, jams, and so much more. But the most popular way to use them, and my favourite, is by making pudding with the seeds. When mixed with liquid, it takes about 15 minutes for the teeny, tiny chia seeds to soak up the liquid and swell up. Once all the liquid is absorbed, the mixture becomes gelatinous and resembles a creamy pudding.
Aside from all the wonderful health benefits, I love that chia pudding is soooo delicious and makes me feel full for hours. The possibilities for chia pudding flavours are endless. Use this recipe as a base, then go ahead and make it your own with any flavours you love.
Coconut Chia Pudding Recipe
Chia seed pudding takes about 5 minutes to make and about 15 minutes to be ready. That said, I prefer to leave it in the fridge overnight so it has time to gel and thicken perfectly.
The standard ratio for chia pudding is 1 cup liquid to 1/4 cup chia seeds. However, this makes a pretty thick pudding and I like mine a little looser than that. I use 1 1/2 cup liquid to 1/4 cup chia seeds and then I almost always add a little more milk when serving.
It may take a few times before you find your favourite ratio so feel free to adjust accordingly. The type of milk you use will also impact the consistency. If you use all coconut milk, for example, it might turn out a little thicker than if you use a thinner milk like soy or almond.
You can enjoy this coconut chia pudding recipe for breakfast, as a snack, or a not-too-sweet dessert. For breakfast, or a snack, I love it as is, or topped with chopped fruit, berries, and sometimes granola if I have any.
For dessert, you can make it a little sweeter by drizzling with a bit more maple syrup, or honey, when ready to serve. Or you could add a few tablespoons of cocoa powder when making the pudding. So. Darn. Good.
Ingredients You Will Need
- Chia seeds – You can use white or dark chia seeds to make this coconut chia seed pudding.
- Almond milk (or any other plant-based milk) – I love a mix of canned coconut milk and almond milk to make chia pudding. But any kind of plant-based milk will work.
- Coconut milk – Here we use full-fat, canned coconut milk. Try and seek out a good-quality brand which will make the pudding taste better. I really enjoy this one.
- Pure vanilla extract – Optional, but adds a lovely aroma and flavour to this pudding.
- Maple syrup – Chia pudding can be very bland so a few tablespoons of sweetener are pretty essential. You can use any sweetener you like; regular sugar, coconut sugar, brown or cane sugar, honey, or agave.
This recipe makes enough for 4 servings (about 3 cups). I usually double it and store it in a large glass jar so I have enough for a week’s worth of healthy, delicious breakfasts.
The only tricky part to making chia pudding is to make sure you mix it well once you add the liquid. Otherwise, the seeds can swell into little hard clumps.
To make the pudding, simply place the chia seeds in a medium-sized bowl, or large glass jar, and add the milk, vanilla, and sweetener of choice. Use a fork, or a whisk, and mix until you see the liquid starting to thicken and the seeds well distributed throughout, about 1 to 2 minutes.
Allow to rest for 15 – 30 minutes, stirring occasionally, or until the chia seeds have completely swelled and softened. For best results, place in the fridge covered for a few hours, or overnight. When ready to serve, top with your favourite toppings.
Tips To Thicken, Or Thin, The Pudding
As mentioned, I prefer a thinner consistency for my coconut chia pudding. If this makes a pudding that is too thin for you, simply mix in 1 tablespoon of chia seeds to the prepared pudding. Let the mixture sit for at least 30 minutes until it has thickened.
When the pudding is refrigerated it will gel to a pretty thick consistency. If you find this too thick, stir in 1/4 cup chosen milk to 1 cup pudding (you can warm the milk if you wish) and stir to combine.
Right now peaches and plums are super sweet and abundant at the market so that’s been topping my coconut chia pudding. Here’s a few other ideas:
- Berries & Seasonal Fruits
- Homemade or store-bought jams & compotes
- Nut butter (A drizzle of cashew or almond butter is not only delicious but will help keep you full longer – good fats!)
- Nuts & seeds
- Toasted coconut flakes
- Bee pollen
- Extra drizzles of maple syrup or honey
If you give this Coconut Chia Pudding recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!
Coconut Chia Pudding
- 1/3 cup chia seeds
- 1 cup coconut milk save the extra for serving
- 1 cup almond milk
- 2 teaspoons pure vanilla extract
- 2 tablespoons maple syrup, honey, or coconut sugar
- Place chia seeds in a medium bowl or large glass jar. Pour in the coconut milk, almond milk, vanilla, and maple syrup. Mix well with a fork or whisk until no lumps remain. Allow to sit on the counter for 10 to 15 minutes, stirring occasionally.
- Cover and refrigerate for at least an hour, or for best results, allow it to set overnight.
- Serve with your favourite toppings such as fresh berries, fruit, chopped nuts, seeds, toasted coconut flakes, yogurt, or granola.