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!

Coconut Pumpkin Chia Pudding

4 from 6 votes
Coconut pumpkin chia pudding combines pumpkin, coconut milk and chia seeds, and is topped with toasted coconut flakes and an almond butter drizzle. 
Prep Time 10 minutes
Servings 4


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.


Serving: 1/4 of recipe Calories: 318kcal Carbohydrates: 18g Protein: 4g Fat: 25g Fiber: 7g Sugar: 10g
Course: Breakfast
Cuisine: American
Keyword: coconut pumpkin chia pudding


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Recipe Rating

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

      5 stars
      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!

Parchment paper lined with protein balls.


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