Creamy Coconut Chia Pudding – This luscious coconut chia pudding recipe makes the PERFECT healthy meal prep breakfast! (Paleo, Vegan, Whole30-Friendly)

The weather is warming up and I’ve been craving cold breakfasts in the morning after a workout–things like overnight oats, a yummy smoothie, or a bowl of chia pudding.

This coconut chia pudding is AHHHHMAZING.

I’ve been making double and triple batches that Michael and I enjoy in the mornings. I love that it lasts for a few days in the fridge (thank you, easy meal prep!), and it tastes incredible with LOTS of different toppings.

Plus, you only need 6 ingredients to get started. Here’s what you need to make this luscious coconut chia pudding (+some seriously delicious ways to eat it)…

HERE’S WHAT GOES INTO MY CREAMY COCONUT CHIA PUDDING:

CHIA SEEDS. This coconut chia pudding gets its creaminess from chia seeds. These magic little seeds gel when they absorb liquid, so they transform this pudding mixture from a liquid to a creamy pudding. They’re a lovely mix of plant-based protein and fats, fiber, and vitamins & minerals (more on their benefits here.)

COCONUT MILK. For some luscious creaminess, I love using a blend of coconut milk + another milk. It’s SUPER creamy, but also isn’t *too* much. You can use full-fat or lite canned coconut milk.

ALMOND MILK (OR YOUR FAVORITE). Then, to keep things from being too thick, I like to use some thinner milk, like almond milk, cashew, oat, rice, etc. If you’re not dairy free, you could totally use dairy!

MAPLE SYRUP. Technically optional, a little pure maple syrup goes a long way to sweeten my coconut chia pudding. You can add as little or as much as your taste-buds like. I usually land in the 2-3 tsp. range, but it’s your choice! (Feel free to swap in honey or agave, if you prefer.) PSST! Doing a Whole30? Just skip the syrup!

VANILLA OR COCONUT EXTRACT. To add more sweetness, I love adding a few drops of vanilla or coconut extract. The vanilla adds a lovely mellow sweet note. Coconut extract is punchy, so just a few drops go a long way to make this taste like a tropical treat.

A TINY PINCH OF SALT. Lastly, to balance out the flavors, I recommend adding a tiny pinch (less then 1/8 tsp.) of salt. It’ll just wake up the other flavors and keep this coconut chia pudding from tasting flat.

YUMMY WAYS TO TOP YOUR COCONUT CHIA PUDDING

A creamy bowl or cup of plain coconut chia pudding is delightful on its own, but part of the fun with chia pudding is adding lots of goodies on top! You can mix and match all sorts of different toppings to get different vibes out of your coconut chia pudding. A few of my favorites are:

A MIX OF FRESH BERRIES – Strawberries, blueberries, raspberries, blackberries. Whatever looks good!
FRESH PINEAPPLE OR MANGO. It’s easy to take this coconut chia pudding in a super tropical direction by adding fresh mango or pineapple on top. It’s CRAZY good and a yummy change of pace (especially in summer!).
SHREDDED OR TOASTED COCONUT. Play up the coconut angle with a little shredded coconut or toasted coconut. It’s delightful!
GRANOLA FOR SOME CRUNCH – A little crunch is so satisfying. Use your favorite granola or try this Tropical Coconut Granola for a fun twist. (I also have this grain free paleo granola!)
TOASTED NUTS. If granola isn’t your jam, some toasted almonds or some macadamia nuts are dynamite.

FAQ + TIPS & TRICKS FOR THE BEST COCONUT CHIA PUDDING:

MY FAVORITE JARS & CONTAINERS FOR CHIA PUDDING. You can use basically any jar or container 8oz. or larger to hold your coconut chia pudding. Ideally, you want to be able to cover it, so a lid is nice if possible. I love Weck jars like THESE or THESE, and also use these durable glass containers regularly.

HOW LONG WILL COCONUT CHIA PUDDING KEEP IN THE FRIDGE? Chia pudding will keep 4-5 days in the fridge, so you can easily double or triple the batch if you like to make several days’ worth at once. (Pro tip: Hit the “2X” or “3x” buttons in the ingredients section of the recipe card to double or triple the amounts!)

CAN I USE LOW-FAT COCONUT MILK? It’s up to you. I recommend full-fat canned coconut milk or lite canned coconut milk for this recipe because it adds more concentrated flavor and a lovely creaminess. If you prefer using the lighter refrigerated coconut milk beverage, just know the coconut flavor won’t be quite as pronounced and it’ll be a bit thinner.

CAN I USE ANOTHER KIND OF MILK? Absolutely. I typically use coconut + almond milk, but you can use whatever milk you typically drink. I’ll say that you won’t get the same coconut flavor from extract alone, so if you can, I recommend using the 1/2 cup coconut milk called for, then whatever milk you like for the rest.

MY CHIA PUDDING IS REALLY THICK…ANY TIPS? Chia pudding continues to thicken in the fridge thanks to the chia seeds, which continue absorbing liquid. This effect can sometimes feel magnified when you use coconut milk (since it’s naturally richer & thicker). If your coconut chia pudding has gotten thicker than you like, just thin it out with an extra drizzle of milk before enjoying it!

LOVE THIS COCONUT CHIA PUDDING RECIPE? YOU MIGHT ALSO LIKE:

HELPFUL TOOLS + INGREDIENTS FOR MY COCONUT CHIA PUDDING:

Creamy Coconut Chia Pudding (Paleo & Vegan!)

Author: One Lovely Life
Prep Time: 10 minutes
Total Time: About 10 minutes
Yield: 2 Servings 1x
Diet: Vegan

Print Recipe

Description

Creamy Coconut Chia Pudding – This luscious coconut chia pudding recipe makes the PERFECT healthy meal prep breakfast! (Paleo, Vegan, Whole30-Friendly)

Scale

Ingredients

1/4 cup chia seeds
1/2 cup coconut milk (I use full-fat canned coconut milk)
3/4 cup almond milk
1–3 tsp. pure maple syrup (can sub honey or agave)*
1/8–1/4 tsp. vanilla or coconut extract
pinch salt (less than 1/8 tsp.)

Instructions

In a medium bowl, combine chia seeds, coconut milk, almond milk, 1 tsp. syrup, 1/8 tsp. vanilla or coconut extract, and pinch salt.
Whisk until well combined.
Let the chia pudding sit for 5 minutes, then whisk again to make sure the seeds are evenly distributed. Taste and add additional syrup or vanilla/coconut extract, as desired.
Cover and refrigerate at least 30 minutes, or overnight.
Pudding will keep covered in the fridge 3-4 days at least. (It will continue to thicken over time)

Notes

*For Whole30 – Skip the syrup and use compliant milk & extracts.

Category: Breakfast
Method: No-Cook
Cuisine: American

Keywords: Coconut Chia Pudding, Paleo Coconut Chia Pudding, Vegan Coconut Chia Pudding