Coconut Chia Pudding (2024)

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Jump To Recipe 23 reviews posted May 25, 2018 by Jessica Hoffman

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 tomake 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!

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 Puddingor any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along onPinterest,InstagramandFacebookfor even more deliciousness!

More great recipes to try:

Veggie Smoothies
Tuscan Bean Soup
Healthy Stuffed Peppers
Mediterranean Quinoa Bowl
Pho Broth Recipe
How to make Muesli

Baked Ziti with Ricotta
What is Udon
What is Sofritas
Breakfast Smoothie Recipe
Matcha Green Tea Smoothie
Overnight Oats Steel Cut

Coconut Chia Pudding

5 Stars4 Stars3 Stars2 Stars1 Star5 from 23 reviews

Author: Jessica Hoffman
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Mix
Cuisine: American
Diet: Vegan

Print Recipe

Description

A coconutty chia pudding that uses only a handful of ingredients and one bowl to make!

Ingredients

Scale

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

Cook ModePrevent your screen from going dark

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.

Equipment

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

Nutrition

Serving Size: 1 cup
Calories: 235
Sugar: 12g
Fat: 10g
Saturated Fat: 2g
Carbohydrates: 30g
Fiber: 14g
Protein: 6g

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!

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!

Breakfast Chia Desserts Gluten Free Recipes Refined sugar-free Refined sugar-free Snacks Spring Summer Sweets Vegan

posted by Jessica Hoffman on May 25, 2018 (updated May 5, 2022)

78 Comments Leave a Comment »

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78 comments on “Coconut Chia Pudding”

GingerB — February 18, 2023 @ 2:10 pm Reply

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!!
- Jessica Hoffman — February 21, 2023 @ 6:00 pm Reply
  
  So happy you loved it!! So tasty with dark chocolate chips on top!
Phil Hewitt — August 19, 2022 @ 1:05 am Reply

My first attempt has turned out very stiff for some reason? Any clues why? Maybe add more wet ingredients?
- Jessica Hoffman — August 29, 2022 @ 3:46 pm Reply
  
  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!
Anne from NZ — April 10, 2022 @ 4:47 am Reply

Fantastic!!! I use standard coconut milk in a carton and top it with coconut chips & raspberries. Delicious! Thanks for sharing your recipe. ❤️🧡💚❤️🧡💚
- Jessica Hoffman — April 12, 2022 @ 10:26 am Reply
  
  Happy you enjoyed the recipe Anne 🙂
Pattie — March 17, 2022 @ 12:46 am Reply

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!!
- Jessica Hoffman — March 17, 2022 @ 9:47 am Reply
  
  So happy you liked it Pattie 🙂
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Rachelle Cook — January 17, 2022 @ 1:39 pm Reply

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!
- Jessica Hoffman — January 17, 2022 @ 5:38 pm Reply
  
  So happy you enjoyed the recipe rachelle!
Vicky — January 16, 2022 @ 12:30 am Reply

Love love love this! I added a little but of orange zest (my healthy addiction) and it goes sooo well with the coconut! 😍🤗
- Jessica Hoffman — January 17, 2022 @ 5:39 pm Reply
  
  Happy you enjoyed Vicky! Sounds amazing with orange zest!
KG — December 25, 2021 @ 11:37 am Reply

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.
- Jessica Hoffman — January 3, 2022 @ 10:16 am Reply
  
  Happy you enjoyed it! 🙂
Vicky — September 6, 2021 @ 2:47 pm Reply

Such a lovely combination of ingredients. It was great for breakfast or a healthy pudding. Thanks.
- Jessica Hoffman — September 6, 2021 @ 5:14 pm Reply
  
  Happy you enjoyed the recipe Vicky 🙂
Tabatha — August 11, 2021 @ 6:38 am Reply

Soo good, you have to try! I added a tiny bit of lemon and coconut chips.
- Jessica Hoffman — August 11, 2021 @ 2:55 pm Reply
  
  Thanks Tabatha! Sounds delicious with the addition of some lemon 🙂
Emily — March 10, 2021 @ 9:40 pm Reply

This was so good. Thank you for sharing!
- Jessica Hoffman — March 12, 2021 @ 4:11 pm Reply
  
  You’re welcome Emily! Glad you enjoyed it!
Erica — February 8, 2021 @ 1:41 pm Reply

This was SO GOOD!!!! Will make again
- Jessica Hoffman — February 8, 2021 @ 8:18 pm Reply
  
  hanks Erica! Happy you enjoyed!
C Gonzalez — February 5, 2021 @ 9:12 pm Reply

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!
- Jessica Hoffman — February 7, 2021 @ 3:21 pm Reply
  
  Happy you enjoyed!
Grace — January 27, 2021 @ 6:40 pm Reply

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
- Jessica Hoffman — January 28, 2021 @ 7:11 am Reply
  
  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!)
Heidi — January 14, 2021 @ 4:30 pm Reply

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.
- Jessica Hoffman — January 15, 2021 @ 7:22 am Reply
  
  So happy you enjoyed Heidi!
Sarah | Well and Full — January 5, 2021 @ 2:32 pm Reply

This looks like such an easy and delicious breakfast! A must-try!
- Jessica Hoffman — January 6, 2021 @ 7:56 am Reply
  
  Thanks Sarah!
Long — November 29, 2020 @ 11:14 pm Reply
See Also
chocolate ricotta mousse recipe made in 5 minutes

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!
- Jessica Hoffman — December 1, 2020 @ 7:22 am Reply
  
  So happy you enjoyed the recipe!
Melissa Dinardo — November 14, 2020 @ 3:20 am Reply

Great recipe !!!
- Jessica Hoffman — November 15, 2020 @ 9:18 pm Reply
  
  Thanks melissa! Happy you enjoyed!
Treena — October 21, 2020 @ 2:45 pm Reply

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!!
- Jessica Hoffman — October 22, 2020 @ 8:32 am Reply
  
  Hi Treena, so happy you enjoyed the recipe!
Jessica Carruthers — October 16, 2020 @ 8:00 pm Reply

I’m keen to try this, but wondering can you use coconut cream instead? My naturopath said the coconut cream is better.
Kind regards
- Jessica Hoffman — October 17, 2020 @ 9:54 am Reply
  
  Hi Jessica! Coconut milk from a can and coconut cream are the same thing 🙂
Laura Kennedy — October 6, 2020 @ 10:59 am Reply

Simply delicious topped with fresh berries! Thank you for this delicious recipe! Will make it over and over again!
- Jessica Hoffman — October 9, 2020 @ 7:32 am Reply
  
  Thanks Laura! Happy you liked the recipe!
Renee’ — October 1, 2020 @ 10:49 pm Reply

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
- Jessica Hoffman — October 2, 2020 @ 7:42 am Reply
  
  Thanks Renee! So happy you liked it 🙂
Diana — August 30, 2020 @ 9:08 am Reply

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!
- Jessica Hoffman — August 31, 2020 @ 12:46 pm Reply
  
  So happy you loved the recipe Diana!
Ann — August 7, 2020 @ 12:09 am Reply

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.
- Jessica Hoffman — August 8, 2020 @ 9:07 am Reply
  
  Thanks Ann! Glad you enjoyed 🙂
Yousuf Mamsa — May 21, 2020 @ 4:11 pm Reply

Great recipe. Just made it yesterday and it turned out very well.
- Jessica Hoffman — May 22, 2020 @ 10:48 pm Reply
  
  So happy you enjoyed it!
KRISTIN — May 11, 2020 @ 10:57 pm Reply

Amazing! Just a little touch of maple syrup really takes us to the next level.
- Jessica Hoffman — May 12, 2020 @ 8:09 pm Reply
  
  Thanks Kristin, glad you enjoyed!
Frank C — October 3, 2019 @ 5:10 pm Reply

What is the yield? 2 cups? Or more?
Thanks!
- Jess — October 7, 2019 @ 1:32 am Reply
  
  Hi Frank, approx 2 cups
Angel — September 26, 2019 @ 7:53 pm Reply

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!
- Jess — September 27, 2019 @ 2:22 pm Reply
  
  Thanks Angel! Glad you enjoyed the recipe!
Stephanie — August 6, 2019 @ 2:21 am Reply

Absolutely delicious. Wonderful, healthy treat and a perfect ice cream replacement.
- Jess — August 6, 2019 @ 2:29 am Reply
  
  Thank you for the review Stephanie! Glad you enjoyed the recipe 🙂
Laura — August 5, 2019 @ 1:17 am Reply

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!
- Jess — August 6, 2019 @ 2:30 am Reply
  
  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 🙂
DeBorah Beatty — February 16, 2019 @ 11:08 pm Reply

When you say coconut milk, do you mean the canned or the stuff in the dairy section?
- Jess — February 17, 2019 @ 1:11 am Reply
  
  Hi Deb, canned coconut milk works best but you can also use the one from the dairy section
Neeha — January 23, 2019 @ 2:13 am Reply

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!
- Jess — January 23, 2019 @ 3:54 am Reply
  
  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!
stacy — January 12, 2019 @ 4:58 am Reply

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!
- Jess — January 12, 2019 @ 1:58 pm Reply
  
  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!
Chrissy — December 23, 2018 @ 11:38 pm Reply

So easy and delicious!
- Jess — December 24, 2018 @ 1:59 am Reply
  
  Thanks Chrissy! Glad you like the recipe 🙂
ElaMaria — December 20, 2018 @ 10:38 am Reply

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!
- Jess — December 21, 2018 @ 7:46 pm Reply
  
  Thanks Ela! Glad you enjoyed the recipe 🙂
Amanda Ourofino — December 19, 2018 @ 8:49 pm Reply

This one is one of my favorite chia puddings at your blog, although I love all your chia puddings recipes! ?❤️
- Jess — December 20, 2018 @ 3:47 am Reply
  
  Thank so much Amanda, one of my favourites too!
Sharah — December 19, 2018 @ 2:45 am Reply

Love this recipe so much!!!
- Jess — December 20, 2018 @ 3:54 am Reply
  
  Thanks Sharah! Glad you enjoyed xo
Elma — December 18, 2018 @ 10:40 pm Reply

This recipe looks so simple and amazing can’t wait to try it out ?
- Jess — December 20, 2018 @ 3:56 am Reply
  
  Thanks Elma! I hope you enjoy!
Susana Castro — December 18, 2018 @ 8:24 pm Reply

Awesome! It’s looks yummy and filling. I’ll give a try ?
- Jess — December 20, 2018 @ 4:01 am Reply
  
  Thanks, Susana! I hope you enjoy the recipe!
Cassie Thuvan Tran — June 13, 2018 @ 8:46 pm Reply

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!
Bianca Zapatka — May 26, 2018 @ 4:06 pm Reply

These chia puddings look super delicious and beautiful! So perfect for the strawberry season now ?

Coconut Chia Pudding (2024)

Why you’ll love chia pudding made with coconut milk

How to make chia pudding with coconut milk

Topping ideas

Tips for making this recipe perfectly

More chia pudding recipes on the blog:

More great recipes to try:

Coconut Chia Pudding

Description

Ingredients

Instructions

Equipment

Notes

Nutrition

Leave a comment and rating!

78 comments on “Coconut Chia Pudding”

References