Coconut Chia Pudding

Coconut Chia Pudding uses just 4 ingredients — coconut milk, honey, vanilla, and chia seeds! The result is a thick and creamy chia pudding that is brimming with coconut flavor and healthy ingredients. 

I’ve become a big fan of chia pudding recipes, probably because it’s an easy and delicious way to incorporate this powerhouse food into my diet. Plus, it has the perfect texture that makes this healthy breakfast taste like dessert! For more chia recipes, try my Oat Milk Chia Pudding or my Blood Orange Chia Pudding. 

Why This Recipe Works

• 4 ingredient chia seed pudding. With just 4 simple ingredients, this easy recipe is ready to go in a matter of minutes!
• Chia pudding with canned coconut milk. Making chia pudding with coconut milk is a great way to add flavor to the chia – and it uses a full can of coconut milk so you don’t have awkward leftovers 🙂 
• Pudding-like texture. We use 1/3 cup of chia seeds so the pudding has a firmer consistency — making it a smooth and creamy coconut chia pudding! 

Ingredient Notes

• Coconut Milk: For this coconut milk chia pudding, I use the Thai Kitchen Organic Coconut Milk brand. You can make coconut cream chia pudding, but note that coconut cream is scoop-able and not fully liquid like coconut milk. 
• Chia Seeds: You can use white chia seeds or black chia seeds — or a mix. 
• Vanilla Extract: The vanilla gives the overnight coconut chia pudding a depth of flavor. 
• Honey: We want just a hint of honey to sweeten it up. To make this a vegan chia pudding, use maple syrup instead of honey or your sweetener of choice.

Step-by-Step Instructions

1. Combine coconut milk, honey and vanilla. Add one 13.5 oz can of coconut milk to a medium sized bowl. Whisk until smooth. Add 1 1/2 T honey and 1 tsp vanilla extract. Stir to combine.
2. Add the chia seeds. Add 1/3 cup chia seeds to the bowl and whisk until evenly combined. 
3. Chill then serve. Cover the bowl and chill the coconut chia seed pudding in the fridge overnight (for best results) or for at least a couple of hours. Remove and stir. Serve with fresh fruit, fresh berries, extra honey drizzled on top or shredded coconut. Enjoy! 

Recipe Tips

To make this coconut chia pudding recipe vegan, replace the honey with 1 1/2 tablespoons maple syrup. 

Using 1/3 cup of chia seeds offers a thicker pudding texture — in my opinion, it’s the best texture! If you’d like it less firm, only add 1/4 cup of chia seeds. 

As a note, coconut milk is high in fat and calories. If you want to reduce that, you can use light coconut milk or opt out and use almond milk which is low in fat and calories. 

If you want the coconut flavor, but not the high fat/high calories, then I would use regular milk or a non-dairy milk option like soy or almond milk + some coconut extract. 

For an ultra creamy option, use full fat coconut milk or coconut cream.

I like to give the chia coconut pudding a good stir about and hour or so after putting it in the fridge. This will help break up any clumps that are forming. 

You can top this with whatever you choose. You could top with shredded coconut, toasted coconut, nuts, granola, mini chocolate chips, or an extra drizzle of honey. If you’re a big chocolate lover, you can add 2 tsp of cocoa powder to the mixture for a delicious coconut chocolate chia pudding! 

Make Ahead, Storing, and Freezing

This overnight coconut chia pudding is a make ahead recipe! It needs a good 8 hours to chill in the fridge to give the chia seeds enough time to absorb the liquid. 

Store the coconut chia pudding in an airtight container or mason jar in the fridge. The chia pudding is good for up to 5 days.

I love it fresh because it’s thick and smooth. If you freeze it, the nature of the milk will separate and the consistency will change. 

Recipe FAQs

More Healthy Breakfast Recipes

• Low Calorie Banana Pancakes
• Breakfast Burrito with Black Beans
• High Protein Overnight Oats
• Scrambled Eggs on Toast
• Quinoa Oatmeal