Coconut Chia Pudding
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This creamy coconut chia pudding is made with light coconut milk and naturally sweetened with maple syrup. It’s easy to make, perfect for meal prep and packed with rich coconut flavor.
If you love coconut, this chia pudding is about to be a new favorite. It’s creamy, lightly sweet and has just the right amount of texture from the shredded coconut.
Chia pudding has been one of my go-to meal prep breakfasts for years (my easy chia pudding and vanilla chia pudding are staples), and this coconut version is perfect when you want something a little richer and more flavorful.
It’s simple to make, made with just a handful of ingredients and perfect for prepping ahead for the week.
Table of Contents
Why I Love This Coconut Chia Pudding
- Super creamy texture: The coconut milk and chia seeds create a rich, pudding-like consistency.
- Perfect for meal prep: Make a batch once and you’ve got breakfast or snacks ready for days.
- Naturally sweetened: Just a little maple syrup gives it the perfect touch of sweetness.
- Easy to customize: You can switch up the toppings or mix-ins depending on what you’re craving. I love topping mine with fresh fruit and my protein granola for a little crunch and extra staying power.
“This is easy and delicious! A huge hit. Topped it with fresh strawberries and toasted coconut flakes for a little crunch. Love!”
Ingredients Needed
You only need 5 simple ingredients to whip up this chia pudding recipe. Here’s what you need:
- light coconut milk – the liquid base of the pudding, adding creaminess and a subtle coconut flavor.
- chia seeds – the star of the show! They absorb the liquid to create a pudding-like texture while providing fiber, omega-3 fatty acids and protein (source).
- shredded unsweetened coconut – adds a crunchy texture and more coconut flavor.
- maple syrup – adds just the right amount of sweetness without overpowering the coconut flavor.
- vanilla – the perfect flavor enhancer for this chia pudding.
How to Make Coconut Chia Pudding
Just like with all of my chia seed pudding recipes this chia pudding recipe is super easy to make. Just mix, let sit overnight (or for a few hours) and enjoy!
Step 1: Add the coconut milk, chia seeds, shredded coconut, maple syrup and vanilla to a bowl or jar. Stir well, let sit for 5 minutes, then stir again to break up any clumps.
Step 2: Cover and refrigerate for at least 4 hours or overnight until thickened. Stir before serving and add your favorite toppings.
Brittany’s Tips
- Use fresh chia seeds: Older seeds don’t absorb liquid as well, which can affect the texture.
- Stir twice: After mixing, let the pudding sit for 5 minutes, then stir again to break up any clumps and keep the texture smooth.
- Blend for a smoother texture: If you don’t love the texture of chia pudding, blend everything before chilling for a completely smooth consistency.
- Add protein: Top with Greek yogurt or nut butter, or mix in a scoop of protein powder. You may need to add a splash of extra milk since it will thicken the mixture.
Coconut Chia Pudding Topping Ideas
Once your chia pudding is set, the toppings are where you can really make it your own. I love switching things up depending on what I’m in the mood for.
- Fresh fruit: Banana slices or fresh berries like blueberries, raspberries or strawberries add natural sweetness and a pop of color.
- Coconut flakes: Toasted coconut flakes are so good here and really enhance the coconut flavor.
- Nuts and seeds: Almonds, walnuts, pecans or sunflower seeds add crunch and make the pudding more filling.
- Nut butter: A drizzle of almond or peanut butter adds creaminess and a boost of protein.
- Granola: A sprinkle of granola adds the best crunch. Try my homemade granola for an extra layer of flavor.
- Something sweet: A few mini chocolate chips are perfect if you want a little treat—they pair so well with the coconut flavor.
How to Store
Chia pudding is an awesome meal-prep option because it can be stored for up to 5-7 days in an airtight container in the refrigerator. I like to make and store chia pudding in 16-ounce wide-mouth mason jars.
Frequently Asked Questions
This usually means the ratio is off or it hasn’t had enough time to set. Make sure you’re using enough chia seeds and give it at least 4 hours in the fridge.
Yes! Full-fat coconut milk will make the pudding even richer and creamier. Just keep in mind it will be higher in calories.
Chia seeds absorb a lot of liquid, so the pudding can thicken as it sits. Just stir in a splash of coconut milk before serving to loosen it up.
More Chia Pudding Recipes to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Creamy Coconut Chia Pudding
Ingredients
- 1 13.5 oz can light coconut milk
- 5 Tablespoons chia seeds
- 3 Tablespoons unsweetened shredded coconut
- 1-2 Tablespoons maple syrup
- 1 teaspoon vanilla
Instructions
- Stir together coconut milk, chia seeds, shredded coconut, maple syrup and vanilla in a bowl or glass container. Let sit for 5 minutes then stir the mixture again to get out any clumps that may have formed. Place mixture in the fridge to set, at least 30 minutes or overnight.1 13.5 oz can light coconut milk, 5 Tablespoons chia seeds, 3 Tablespoons unsweetened shredded coconut, 1-2 Tablespoons maple syrup, 1 teaspoon vanilla
- When ready to enjoy, portion out and top with coconut flakes and fresh berries or toppings of choice.
Notes
- Texture tip: If your pudding is too thick after chilling, just stir in a splash of coconut milk to loosen it up before serving.
- Storage: Store in an airtight container in the fridge for up to 5–7 days. Give it a good stir before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I made today and it turned out so good! The coconut flavor is perfect and it kept me full all morning. I added fresh berries and granola on top and it was the best combo.
Yay! So glad you enjoyed this recipe, Kerry. Thanks for coming back to leave a review. I really appreciate it!
This is easy and delicious! A huge hit. Topped it with fresh strawbrerries and toasted coconut flakes for a little crunch. Love!
Question: how long will this last, stored in the refrigerator?
Delish! I am so glad you are loving this recipe, Elizabeth. This recipe is an awesome meal-prep option because it can be stored for up to 5-7 days in an airtight container in the refrigerator. Thank you for sharing your review + star rating, I appreciate it!