This chia pudding recipe with coconut milk is absolutely delicious! Made with chia seeds, coconut milk, maple syrup, and vanilla, it’s easy to make and perfect for breakfast or dessert.
When I was recently on a cruise ship, I had chia pudding for breakfast every day! I just love the texture, and it’s so delicious. This coconut chia pudding recipe combines my love for the texture with the tropical vibes of the Caribbean. It’s SO good!
If you’ve ever made chia pudding before, you know how satisfying it is: simple, healthy, and only takes minutes to make (a bit longer to gel!) Just like overnight oats, chia pudding is extremely versatile. Keep the base the same and change the flavors, toppings, and mix-ins to suit your cravings, whether you want it for breakfast or dessert.
You might also like some of my other easy chia pudding recipes, like Fall Spiced Chia Pudding, Maple Chai, Pumpkin, Mint Chocolate or this pretty Ombre version (which would be perfect for a blue baby shower!)
Chia Pudding Recipe With Coconut Milk
But back to the recipe du jour! This particular chia pudding recipe is made with coconut milk. I use full fat coconut milk to make the texture extra creamy and bursting with coconut flavor. You can also use light coconut milk, if you wish.
I love topping it with fresh fruit (raspberries or tropical mango and kiwi), coconut flakes, or a sprinkle of coconut flakes and granola for crunch. A splash of vanilla extract and a drizzle of maple syrup in the recipe make it feel just sweet enough.
This pudding recipe is also one of those “no-thinking-required” meals. Everything comes together in one mixing bowl, and once it’s in the fridge, it’s basically hands-off. Make a big batch in a bowl during your weekend meal prep, and spoon it out into dishes all week long.
Basic chia pudding ratio:
- 3 tablespoons chia seeds + 1 cup coconut milk
- Refrigerate 2 hours or overnight for best texture.
How To Make Chia Pudding With Coconut Milk
This recipe couldn’t be simpler. It’s basically stir, chill, and enjoy.
Ingredients (serves 2-3)
- 1 can full fat coconut milk (= about 2 cups)
- 6 tablespoons chia seeds
- 2 tablespoons maple syrup, to taste
- 1 teaspoon vanilla extract
- Pinch of salt
- Toppings: coconut flakes, toasted coconut, fresh fruit, nuts, granola
Instructions
Step 1: Prep coconut milk
Coconut milk, especially full fat, tends to separate in the can. You’ll find a thick layer of coconut cream on the bottom and then coconut water on top. This all needs to be blended back together. I find it useful to store the can upside down so the cream comes to the “top” of the can where you open it. Then pour it into a mixing bowl and use a fork, whisk, or frother to blend the clumps back in as best you can.
Step 2: Mix your base
To the coconut milk, add maple syrup, vanilla extract, and salt until smooth. Stir in the chia seeds, making sure they are fully distributed and not clumping together.
Step 3: Let it rest and stir again
Let the mixture sit for about 10 minutes, then give it another good stir to prevent clumping as the seeds begin to hydrate.
Step 4: Refrigerate
Refrigerate for at least 2 hours, or overnight for the thickest texture. You can chill in the mixing bowl or go ahead and pour into mason jars or glasses – up to you! I like to use the bowl so i can give it a good wide stir before eating.
Step 5: Add toppings and enjoy
Before eating, portion into bowls and top your pudding with fresh fruit, toasted coconut, coconut flakes, or any toppings you love.
Chia Pudding with Coconut Milk
This chia pudding recipe with coconut milk is absolutely delicious! Made with chia seeds, coconut milk, maple syrup, and vanilla, it’s easy to make and perfect for breakfast or dessert. Serves 2-3 depending on your portion size.
Course Breakfast, Dessert Keyword chia seeds, coconut
Prep Time 5 minutes
Ingredients
- 1 can full fat coconut milk = about 2 cups
- 6 tablespoons chia seeds
- 2 tablespoons maple syrup, to taste
- 1 teaspoon vanilla extract
- 1 Pinch of salt
- Toppings: coconut flakes toasted coconut, fresh fruit, nuts, granola
Instructions
-
Prep coconut milk: Coconut milk, especially full fat, tends to separate in the can. You’ll find a thick layer of coconut cream on the bottom and then coconut water on top. This all needs to be blended back together. I find it useful to store the can upside down so the cream comes to the “top” of the can where you open it. Then pour it into a mixing bowl and use a fork, whisk, or frother to blend the clumps back in as best you can.
-
Mix your base: To the coconut milk, add maple syrup, vanilla extract, and salt until smooth. Stir in the chia seeds, making sure they are fully distributed and not clumping together.
-
Let it rest and stir again: Let the mixture sit for about 10 minutes, then give it another good stir to prevent clumping as the seeds begin to hydrate.
-
Refrigerate: Refrigerate for at least 2 hours, or overnight for the thickest texture. You can chill in the mixing bowl or go ahead and pour into mason jars or glasses – up to you! I like to use the bowl so i can give it a good wide stir before eating.
-
Add toppings and enjoy: Before eating, portion into bowls and top your pudding with fresh fruit, toasted coconut, coconut flakes, or any toppings you love.
FAQs
How long does chia pudding with coconut milk last in the fridge?
Stored in airtight containers, a covered bowl, or mason jars, chia seed pudding will last about 4–5 days in the refrigerator. This makes it perfect for meal prep.
Can I use light coconut milk instead of full fat?
You can, but the texture will be thinner and less creamy. Full fat coconut milk gives the best consistency and flavor for coconut chia pudding.
Why is my chia pudding watery?
This usually means the ratio of liquid to chia seeds is off, or it wasn’t stirred enough at the beginning. Make sure to stir well, rest, and stir again before refrigerating.
Can I make this without added sweetener?
Absolutely. If you’re adding ripe fresh fruit or toasted coconut, you may not need maple syrup at all.
Do Coconut Milk And Chia Seeds Go Well Together?
Yes — coconut milk and chia seed pudding are a perfect match. You can make chia pudding with any liquid! They love to suck it up, haha! Chia seeds are loaded with omega-3 fatty acids and fiber, and when you pair them with fats from coconut milk, you end up with something that actually keeps you full. Coconut milk adds richness and depth that you don’t always get with lighter milks, and the chia seeds soak it up beautifully. The result is a creamy, almost tapioca-like texture that tastes like a tropical dessert.
Coconut milk also has a naturally subtle sweetness, which means you don’t need much added sugar. I love finishing it with coconut flakes or toasted coconut to really lean into those flavors.
Is Chia Pudding Made With Coconut Milk Healthy?
Chia seeds are known for their omega-3 fatty acids, fiber, plant-based protein, and antioxidants. They’re especially great for digestion and long-lasting energy.
Coconut milk brings healthy fats to the mix, which help with satiety and can support absorption of nutrients from fruits and toppings. Coconut milk contains Medium-Chain Triglycerides (MCTs) mostly as lauric acid, which makes up about 45-53% of the fat content. These fats are easily digested and can uniquely be used for energy.
I prefer using full fat coconut milk for both flavor and texture, but you can always adjust based on your needs. Keeping the sweetener minimal and adding fresh fruit helps balance everything out.
