Pumpkin Chia Pudding with Coconut

This pumpkin chia pudding combines pumpkin, coconut milk and chia seeds, and is topped with toasted coconut flakes and an almond butter drizzle.  It’s paleo-friendly, vegan and great for a thick and creamy pumpkin breakfast or snack for fall. 

OMG! This thick and creamy pumpkin chia pudding that’s made with full-fat coconut-milk. It’s rich, satisfying and perfect as a make-ahead breakfast or as a snack. I love eating it as a snack so I keep a batch in the fridge and eat a couple spoonfuls whenever I’m craving something sweet. Usually right after dinner. Because it’s loaded with healthy fats I feel satisfied with just a few bites.

Small clear jar of chia pudding topped with toasted coconut and almond butter. Sitting on a wood counter with two small pumpkins in the background.

The coconut and pumpkin flavor go together perfectly and the maple syrup adds just a hint of subtle sweetness. To make it even more decadent I like adding toasted coconut flakes and little almond butter drizzle over the top. It’s delish!

Small clear jar of chia pudding sitting on a wood counter with small pumpkin out of focus in the background.

And here’s my secret to making almond butter drizzle-able — simply put your almond butter in a small bowl with a teaspoon or two of coconut oil and microwave it for a few seconds. Give the mixture a stir and it should be thin enough to drizzle.

Small clear jar of chia pudding sitting on a linen towel with a silver spoon. Wood circle in the upper right hand over the image with toasted coconut, chia pudding, and almond butter.

If you make this coconut pumpkin chia pudding be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!

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Coconut Pumpkin Chia Pudding

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4


Coconut pumpkin chia pudding combines pumpkin, coconut milk and chia seeds, and is topped with toasted coconut flakes and an almond butter drizzle. 


  • 1/4 cup chia seeds
  • 1 15 oz can full-fat coconut milk
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup canned pumpkin
  • 1 teaspoon vanilla
  • 2 Tablespoons maple syrup (optional)
  • 2 Tablespoons unsweetened coconut flakes
  • 2 teaspoons almond butter + 1 teaspoon coconut oil (if needed)


  1. Stir together chia seeds, coconut milk, pumpkin, pumpkin pie spice, vanilla and maple syrup (if using). Half the mixture and pour into two containers. Cover and refrigerate overnight. If you’re in a rush, less time will do — I’d recommend at least 3-4 hours. You’ll want to wait until you’re ready to serve the chia pudding before preparing your toppings.
  2. Toast your coconut — Preheat a sauté pan to medium heat. Add coconut flakes and stir constantly until they turn a golden color (this will take about 1-3 minutes). Remove the coconut flakes from the pan and allow to cool.
  3. If needed, put almond butter and coconut oil in a small ramekin, heat in the microwave for a 5-10 secs, or until coconut oil has melted. Stir together. If you’re almond butter is already thin enough to drizzle you can skip this step.
  4. Stir the chia seed pudding to make sure there aren’t any big clumps and then spoon into four serving dishes and top with coconut flakes and almond butter drizzle.
  5. If you’re not planning to eat all four servings at one time. Simply leave the toppings and chia seed pudding in separate air-tight containers in the fridge until ready to serve. The chia seed pudding should last about 3 days in the fridge so you can make a batch at the beginning of the week and have it for breakfast or a snack on multiple days.
  • Category: Breakfast
  • Method: No Cook
  • Cuisine: American


  • Serving Size: 1/4 of recipe
  • Calories: 318
  • Sugar: 10g
  • Fat: 25g
  • Carbohydrates: 18g
  • Fiber: 7g
  • Protein: 4g

Keywords: coconut pumpkin chia pudding

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Recipe rating

    1. Zoe Koutsaris
      October 14, 2020 AT 8:40 am

      Another amazing recipe by Brittany. I have been following her recipes for so long and this one is sooooo yummy. If your not into pumpkin or coconut this one isn’t for you! I don’t like pumpkin pie as it’s to rich for me but I really enjoyed this and it’s SO easy to make and tastes delicious.

      1. Brittany Mullins
        October 14, 2020 AT 4:23 pm

        Ahh yay!! I’m so glad you loved this recipe, Zoe. Thanks so much for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂

    2. Darla Reynolds
      November 18, 2017 AT 11:27 am

      Can leftovers be frozen?

    3. Casey Muir-Taylor
      September 28, 2016 AT 10:48 am

      I don’t normally love chia puddings, but this looks like a good balance of pudding and chia that I could really get into!

    4. Katie | Healthy Seasonal Recipes
      September 9, 2016 AT 9:20 pm

      I am all about chia seeds! And this sounds like the perfect Fall recipe. I love that you toasted the coconut and the almond drizzle sounds crazy good!

    5. Danae @ Recipe Runner
      September 9, 2016 AT 10:54 am

      Chia pudding is one of my favorite weeknight desserts! I can’t wait to try this coconut pumpkin flavor!

    6. Kristen Chidsey
      September 9, 2016 AT 8:24 am

      Loving this collection from some of my favorite bloggers!! Your contribution is on point.

    7. Wendy
      October 15, 2015 AT 11:17 pm

      Made this yesterday, had some tonight, my first chia pudding, the texture was a surprise, it was so light and mousse like, it was yummy, thank you for this, my hubby won’t eat it so I used 7oz coconut milk and made a 1/2 batch

      1. Brittany Mullins
        October 16, 2015 AT 9:42 am

        I’m so pumped that this was your first chia pudding AND that you liked it! Enjoy the rest of your batch. 🙂

    8. Sylvie
      October 15, 2015 AT 4:21 am

      Sounds fantastic! I’m always a fan of chia puddings.

      1. Brittany Mullins
        October 15, 2015 AT 5:40 pm

        Thanks Sylvie! I hope you get a chance to try it. 🙂

    9. Cara’s Healthy Cravings
      October 14, 2015 AT 9:10 pm

      What a dreamy concoction!

    10. Lexi @ Lexi’s Clean Kitchen
      October 14, 2015 AT 5:57 pm

      YUM YUM YUM. Making this ASAP 🙂

    11. Erin @ Her Heartland Soul
      October 14, 2015 AT 5:05 pm

      Ohh this looks yummy! I’m all bout everything pumpkin this time of year!

    12. runningtothekitchen
      October 14, 2015 AT 3:36 pm

      It’s been far too long since I’ve made chia pudding and this pumpkin one is perfect! Love using coconut milk in them too, so creamy and delish!

    13. athleticavocado
      October 14, 2015 AT 12:43 pm

      gotta love those healthy fats! full fat coconut milk is my favorite way to add creaminess to recipes! I don’t know whether to make this for dessert, breakfast or both 🙂

    14. rae tashman (@lovefromberlin)
      October 14, 2015 AT 12:08 pm

      Thanks for the incredible recipe! This pudding looks delicious. Love chia pudding and love pumpkin so the combination has got to be fabulous!

      Rae | Love from Berlin

    15. taramdeal
      October 14, 2015 AT 11:25 am

      Oh my goodness! This does look creamy! I love everything about this 🙂

    16. Girl this is exactly what I want for breakfast! I love the combo of coconut and pumpkin! SO YUM. Pinned!

    17. Heidi Kokborg
      October 14, 2015 AT 7:18 am

      This looks so good! Coconut, pumpkin, and maple syrup. What a perfect combo! Can’t wait to taste it 🙂 & the other recipes look delicious too! Especially the pancakes! 🙂

      1. Brittany Mullins
        October 14, 2015 AT 7:32 am

        Thanks Heidi! You’ll love it. Let me know how it turns out. 🙂

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