Name: Coconut Milk Chia Pudding: The Ultimate Make-Ahead Breakfast
Prep time: 5 min
Total time: 2 h 5 min
Cuisine: Vegan
Ingredients: 1 cup coconut milk; 3 tablespoons chia seeds; 1 tablespoon maple syrup (or sweetener of choice); 1/2 teaspoon vanilla extract; Optional toppings: fresh fruit, nuts, seeds, coconut flakes

Jump to Recipe

Okay, come on in, grab a seat at the kitchen table – let’s talk about a breakfast (or snack, or dessert!) that has seriously become a lifesaver in our house: coconut milk chia pudding. Honestly, I used to think chia seeds were just some trendy health food thing. Then I realized how incredibly versatile and easy they are, especially when you mix them with creamy coconut milk. My first attempt was a little… gloopy, to be honest, but after a few tweaks, I landed on a recipe that my whole family loves. Even my son, who’s suspicious of anything remotely healthy, asks for it!

I know you’re busy, so this recipe is a game-changer. I can’t wait for you to try this – it’s become such a staple in our house! And if you’re already a fan of chia pudding, check out my recipe for banana pb chia pudding, another family favorite.

Ingredients

Here’s what you’ll need to whip up a batch of this coconut milk chia pudding. I’ve included some notes on my favorite brands and substitutions I’ve tried over the years.

Save

2 cups full-fat coconut milk: I swear by the full-fat kind for the creamiest texture. You can use light coconut milk, but it won’t be quite as decadent. Also, make sure it’s the kind in the can, not the carton. Opting for full-fat coconut milk not only enhances the creaminess but also provides a richer flavor that complements the chia seeds perfectly.
½ cup chia seeds: I usually buy a big bag of chia seeds from Costco because we go through them so quickly. Chia seeds are nutritional powerhouses, packed with fiber, omega-3 fatty acids, and protein. They are also incredibly versatile, making them a fantastic addition to various recipes.

2 tablespoons maple syrup (or honey): Adjust this to your liking, depending on how sweet you like your pudding. I sometimes use agave nectar as a vegan alternative. The natural sweetness of maple syrup or honey not only enhances the flavor but also provides a healthier alternative to refined sugars.
1 teaspoon vanilla extract: Adds a lovely warmth. A touch of vanilla extract elevates the overall flavor profile of the pudding, adding a comforting and aromatic note that makes it even more enjoyable.
Pinch of sea salt: Enhances the sweetness and other flavors. A pinch of sea salt might seem counterintuitive, but it actually enhances the sweetness and balances the flavors, creating a more harmonious and delicious pudding.

Optional toppings: Fresh fruit (berries, bananas, mango), shredded coconut, nuts, seeds, granola, chocolate chips – get creative! The possibilities are endless when it comes to toppings. Experiment with different combinations to find your perfect mix.

My Family Insights

My daughter loves when I add a handful of frozen raspberries to the mix before refrigerating – they thaw overnight and create a beautiful pink swirl. My husband prefers his with a sprinkle of shredded coconut and chopped almonds.

Kitchen Secrets

Here’s something my grandma taught me: always add a tiny pinch of salt to anything sweet. It really does make a difference! Also, make sure your chia seeds are fresh. Older chia seeds can sometimes have a slightly bitter taste. Using fresh chia seeds ensures the best flavor and texture for your pudding. Store your chia seeds in an airtight container in a cool, dark place to maintain their freshness.

Ingredient Substitutions

If you are on a dairy-free diet you don’t have to substitute anything! This coconut milk chia pudding recipe is naturally dairy-free. If you are not vegan, you can substitute dairy milk. If you don’t have maple syrup, you can substitute with agave, honey or any other kind of liquid sweetener.

Shopping Wisdom

I buy my vanilla extract in bulk. Vanilla is one of my favourite things to bake with, so buying it in bulk helps save money in the long run. Purchasing ingredients like vanilla extract in bulk can save you money in the long run, especially if you use them frequently. Just be sure to store them properly to maintain their quality and flavor.

Step-by-Step Instructions

Alright, let’s get to the fun part – making this deliciousness! Don’t worry, it’s super simple, even if you’re not a seasoned cook. Remember, this recipe is very forgiving, so don’t stress too much about exact measurements.

Save

Combine Ingredients: In a medium-sized bowl, whisk together the coconut milk, chia seeds, maple syrup (or honey), vanilla extract, and sea salt. Make sure everything is well combined.
Stir Vigorously: It’s really important to stir the mixture very well at this stage. This helps to distribute the chia seeds evenly and prevents them from clumping together. Thoroughly mixing the ingredients ensures that the chia seeds are evenly dispersed, resulting in a smooth and creamy pudding.

Let it sit for 5 minutes and stir again: This step will ensure that the pudding will have a nice even consistency. Allowing the mixture to sit for a few minutes and stirring again helps to prevent the chia seeds from settling at the bottom and clumping together.
Cover and Refrigerate: Cover the bowl with a lid or plastic wrap and place it in the refrigerator.
Chill Overnight (or at least 4 hours): This is the crucial step! The chia seeds need time to absorb the coconut milk and thicken into a pudding-like consistency. I usually make it before I go to bed so it’s ready for breakfast the next morning. The chilling process allows the chia seeds to fully absorb the liquid, creating the signature pudding-like texture. Overnight chilling is ideal, but at least 4 hours is necessary.

Stir Again (If Needed): After chilling, give the pudding a good stir. If it’s too thick for your liking, you can add a splash of coconut milk to thin it out. If it’s too thin, you can add a tablespoon or two of chia seeds and let it sit for another hour or so.
Serve and Enjoy: Spoon the coconut milk chia pudding into bowls or jars and top with your favorite toppings. Fresh fruit, shredded coconut, nuts, seeds, granola, a drizzle of maple syrup – the possibilities are endless!

Personal Experience

I learned the hard way that stirring the mixture really well at the beginning is key. Otherwise, you end up with clumps of chia seeds that are not very appealing. Also, don’t be tempted to skip the chilling time! The chia seeds need at least 4 hours to fully absorb the liquid and create that pudding-like texture.

Friendly Guidance

Don’t worry if it looks a little thin when you first mix everything together. The chia seeds will work their magic while it’s chilling in the fridge. And if you forget to make it the night before, you can still make it in the morning and let it sit for a few hours – it just might not be as thick.

Real-Life Tips

I sometimes make a big batch of this on Sunday evening so we have breakfast ready to go for the whole week. It keeps well in the fridge for up to 5 days.

Looking for another delicious breakfast option? Check out my recipe for Easy Banana Pudding Recipe!

Serving Ideas

Okay, now for the fun part – how to serve this delicious coconut milk chia pudding! There are so many ways to customize it and make it your own. Here’s how we usually do it in our house.

Berry Blast: We love topping it with a mix of fresh berries – strawberries, blueberries, raspberries, blackberries – whatever’s in season. It adds a burst of flavor and color. Berries not only add a vibrant burst of flavor but are also packed with antioxidants and vitamins, making your chia pudding even healthier.
Tropical Paradise: Mango, pineapple, and shredded coconut transport you to a tropical island, even on a dreary Monday morning. The combination of mango, pineapple, and shredded coconut creates a tropical escape, infusing your chia pudding with exotic flavors and a hint of sweetness.

Peanut Butter Banana: This is my son’s favorite. We swirl in a spoonful of peanut butter and top it with sliced bananas. It’s like a healthy version of dessert! The creamy peanut butter and sweet banana slices create a comforting and satisfying combination that’s sure to be a hit with kids and adults alike.
Chocolate Indulgence: A sprinkle of chocolate chips or cocoa powder adds a touch of decadence. You can also add a drizzle of chocolate syrup for an extra-special treat. A touch of chocolate adds a decadent twist to your chia pudding, satisfying your sweet cravings while still keeping it relatively healthy.
Nutty Delight: Chopped almonds, walnuts, pecans, or any nuts you like add a satisfying crunch. Nuts provide a satisfying crunch and a boost of healthy fats, adding both texture and nutritional value to your chia pudding.

Granola Crunch: A sprinkle of granola adds texture and sweetness. I especially like using a granola with nuts and dried fruit. Granola adds a delightful crunch and a hint of sweetness, making your chia pudding more interesting and satisfying.

Family-Style Serving

I usually put out a few different toppings and let everyone customize their own bowls. It’s a fun way to get the kids involved in making their own breakfast. This approach encourages creativity and ensures that everyone gets exactly what they want, making breakfast a fun and interactive experience.

Real-Life Occasions

This has become our go-to breakfast for busy weekdays. It’s also great for weekend brunch, potlucks, or even as a healthy dessert.

Personal Presentation Tips

I like to layer the pudding with the toppings in a clear glass or jar. It makes it look so pretty and appealing! Layering the pudding and toppings in a clear glass or jar not only looks visually appealing but also makes it easy to see all the delicious ingredients.

Practical Leftover Ideas

If we somehow have leftovers (which is rare!), I like to use them to make smoothies. Just blend the pudding with some extra fruit and yogurt for a quick and easy breakfast or snack.

FAQs

Okay, I know you probably have some questions about making coconut milk chia pudding, so I’ve compiled a list of the most common ones I get asked.

Q: Can I use light coconut milk instead of full-fat?

A: Yes, you can, but the pudding won’t be as creamy. Full-fat coconut milk gives it that rich, decadent texture that we all love. If you’re watching your fat intake, you can definitely use light coconut milk, but just be aware that it might be a little thinner.

Q: Can I use a different type of milk?

A: Absolutely! Almond milk, oat milk, soy milk, or even regular dairy milk all work well. Just keep in mind that the flavor and texture will be slightly different depending on the type of milk you use.

Q: How long does it last in the fridge?

A: Coconut milk chia pudding will keep well in the fridge for up to 5 days. Just make sure to store it in an airtight container.

Q: Can I freeze it?

A: I wouldn’t recommend freezing it. The texture can change and become a little grainy when it thaws. It’s best to make it fresh.

Q: What if I don’t like coconut milk?

A: No problem! You can use any other type of milk you prefer. Almond milk, oat milk, soy milk, or even regular dairy milk all work well. Just keep in mind that the flavor will be slightly different.

Q: Can I add protein powder?

A: Yes, you can! I often add a scoop of protein powder to my chia pudding for an extra boost of protein. Just make sure to whisk it in really well to avoid clumps. Vanilla or chocolate protein powder works especially well.

Q: What if my pudding is too thick?

A: If your pudding is too thick, simply add a splash of coconut milk (or any other type of milk) and stir until it reaches your desired consistency.

Q: What if my pudding is too thin?

A: If your pudding is too thin, add a tablespoon or two of chia seeds and let it sit in the fridge for another hour or so. The chia seeds will absorb more liquid and thicken it up.

Q: Can I make this ahead of time?

A: Absolutely! In fact, that’s the best way to make it. I usually make a big batch on Sunday evening so we have breakfast ready to go for the whole week.

Q: What if I don’t have vanilla extract?

A: No worries! You can leave it out altogether or substitute it with a different extract, such as almond extract or lemon extract.

Q: Is chia seed pudding healthy?

A: Yes! Chia seeds are a good source of fiber and omega-3 fatty acids. For more information about chia seeds, you can check out this article: Health Benefits of Chia Seeds . Coconut milk also contains nutrients. For more information about coconut milk, you can check out this article: Coconut Milk Nutrition

Conclusion

So there you have it – my go-to recipe for coconut milk chia pudding! It’s simple, delicious, and endlessly customizable. It really has become a staple in our house, and I hope it becomes one in yours too. This recipe is also great if you are on a dairy-free diet. For more information about dairy free diets, you can check out this article: Dairy-Free Diet Guide

Save

Here are a few final tips to keep in mind:

Always stir the mixture really well at the beginning to prevent chia seed clumps.
Don’t skip the chilling time – the chia seeds need at least 4 hours to fully absorb the liquid.

Get creative with your toppings! The possibilities are endless.

My son loves it with extra chocolate chips, while my daughter prefers hers with just fresh berries. We have so many different ways that we eat this coconut milk chia pudding.

Don’t be intimidated – if I can make this on a busy Tuesday night, you absolutely can too! I’d love to hear how this turns out for your family – drop me a comment and let me know what toppings you used! If you enjoyed this recipe, you might also like my banana pb chia pudding recipe. Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine!

Coconut Milk Chia Pudding: The Ultimate Make-Ahead Breakfast

Print Recipe

Discover the amazing health benefits of coconut milk chia pudding! This creamy, delicious, and versatile treat is packed with nutrients and easy to make.

Author: Kiera
Prep Time: 5 minutes

Cook Time: 0 minutes
Total Time: 2 hours 5 minutes
Yield: 2 servings 1x

Category: Dessert
Method: No-Cook
Cuisine: Vegan

Diet: Vegan

Ingredients

Scale

1 cup coconut milk
3 tablespoons chia seeds

1 tablespoon maple syrup (or sweetener of choice)
1/2 teaspoon vanilla extract
Optional toppings: fresh fruit, nuts, seeds, coconut flakes

Instructions

In a jar or container, combine coconut milk, chia seeds, maple syrup, and vanilla extract.
Stir well to ensure chia seeds are evenly distributed.
Cover the jar or container and refrigerate for at least 2 hours, or preferably overnight.

Before serving, stir the pudding again to break up any clumps.
Top with your favorite toppings and enjoy!

Notes

For a thicker pudding, use full-fat coconut milk. You can adjust the amount of sweetener to your liking. Feel free to experiment with different flavors by adding spices like cinnamon or cardamom.