Why You’ll Love This Coconut Chia Seed Pudding

• It’s the ultimate make-ahead marvel. A little effort tonight means a ready-to-eat, gourmet-feeling breakfast for the next few mornings. No more frantic scrambling when you’re half-awake.
• The texture is wonderfully unique. It’s creamy and smooth from the coconut milk, with a delightful, gentle pop from the softened chia seeds. It’s like a more interesting, wholesome version of tapioca pudding.
• It’s incredibly versatile. Think of the base pudding as your favorite little black dress—it goes with everything. You can dress it up with fresh berries and nuts, or give it a tropical twist with mango and toasted coconut.
• It’s naturally sweetened and dairy-free. This pudding gets its richness from coconut milk, making it a fantastic option if you’re avoiding dairy. And you control the sweetness, so it can be as subtle or as pronounced as you like.

Ingredients & Tools

• 1/2 cup chia seeds
• 1 (13.5 oz / 400 ml) can full-fat coconut milk
• 3-4 tablespoons maple syrup or honey
• 1 teaspoon pure vanilla extract
• A tiny pinch of fine sea salt

Tools: A medium-sized mixing bowl, a whisk, a measuring cup and spoons, and jars or containers with lids for storing.

The quality of your coconut milk really matters here. A good, creamy full-fat variety will give you that luxurious, pudding-like texture. The chia seeds are, of course, the star—they’re what thicken the whole thing. And don’t skip the salt and vanilla; they’re the supporting actors that make the flavors sing, balancing the sweetness and enhancing the coconut.

Serves: 3-4 | Prep Time: 10 minutes | Chill Time: 4 hours (or overnight) | Total Time: 4 hours 10 minutes

Before You Start: Tips & Ingredient Notes

• Shake that can! Before you open your coconut milk, give it a really good, vigorous shake. This helps to emulsify the cream and the water, giving you a more consistent liquid to work with from the start.
• What if my pudding is too thin? Don’t panic. Sometimes different brands of coconut milk can have more water content. If after the initial chill it hasn’t set up to your liking, just whisk in another tablespoon or two of chia seeds and let it sit for another hour.
• Sweetener flexibility is key. I love maple syrup for its flavor, but honey works beautifully, and if you want to keep it sugar-free, a few drops of liquid monk fruit or stevia will do the trick. Start with less—you can always add more sweetness after it’s set.
• The power of patience. You really do need to give this pudding a full 4 hours, or ideally overnight, to achieve the perfect texture. Rushing it will result in a seedy, watery mixture. Trust the process.

How to Make Coconut Chia Seed Pudding

Serving Suggestions

Complementary Dishes

• A handful of fresh berries — The bright, juicy acidity of raspberries or blueberries cuts through the rich coconut creaminess perfectly.
• Toasted coconut flakes and sliced almonds — This adds a wonderful crunch and a deeper, nuttier coconut flavor that makes the whole thing feel more decadent.
• Sliced mango or pineapple — For a full-on tropical vacation in a jar, sweet, ripe tropical fruit is the way to go.

Drinks

• A strong cup of black coffee — The bitterness of the coffee is a fantastic contrast to the sweet, creamy pudding, making for a very balanced and satisfying breakfast.
• Iced herbal tea, like peppermint or passionfruit — A light, cold tea keeps the meal feeling fresh and doesn’t compete with the delicate flavors of the pudding.
• A green smoothie — If you’re going for a super-powered start to the day, a simple spinach and banana smoothie pairs wonderfully.

Something Sweet

• A square of dark chocolate, grated over the top — A little goes a long way here, adding a sophisticated, bittersweet note that feels incredibly indulgent.
• A drizzle of almond butter — Swirling in some creamy almond butter adds protein and a rich, savory-sweet element that’s just delicious.
• A sprinkle of cinnamon or cacao nibs — For a simple finish, these add a warm spice or a satisfying crunch without much effort.

Top Mistakes to Avoid

• Mistake: Not whisking thoroughly enough at the beginning. This is the number one reason for clumpy pudding. If the chia seeds aren’t evenly distributed from the get-go, they’ll form gelatinous lumps that are hard to break up later.
• Mistake: Using light coconut milk. I’ve tried it, and honestly, the result is often watery and disappointing. The fat in the full-fat coconut milk is essential for that rich, creamy mouthfeel. It’s worth the calories for the texture alone.
• Mistake: Skipping the 5-minute re-whisk. It might seem like an extra step, but it’s your insurance policy against clumps. It takes 30 seconds and makes a world of difference in the final texture.
• Mistake: Not letting it chill long enough. Impatience is the enemy of good chia pudding. Two hours is not enough. Give it the full time it needs to transform properly.

Expert Tips

• Tip: Make a big batch for the week. This pudding keeps beautifully for up to 5 days in the fridge. Make a double or triple batch on Sunday, and you have breakfast sorted for most of the week. Just add your toppings each morning.
• Tip: Blend it for a smoother texture. If you or your kids aren’t fans of the tapioca-like texture, you can pour the mixed pudding (before chilling) into a blender and blend until completely smooth. It will set into a silky, uniform pudding.
• Tip: Add flavor infusions. Get creative! Stir in a tablespoon of cocoa powder for chocolate pudding, or a bit of matcha powder for a green tea version. You can even add a zest of lime or lemon for a bright, zingy twist.
• Tip: Use it as a parfait layer. Layer the set pudding with granola and yogurt in a glass for a stunning and delicious parfait. It looks impressive but is so easy to assemble.

FAQs

How long does chia pudding last in the fridge?
It keeps really well! Stored in a sealed container, your coconut chia pudding will be perfect for about 4-5 days. This makes it an absolute champion for meal prep. You’ll notice that it might continue to thicken a bit each day, so if it becomes too dense, just stir in a teaspoon or two of milk (coconut, almond, etc.) to loosen it up before eating.

Can I use a different type of milk?
Absolutely, you can. Almond milk, oat milk, or cashew milk will all work. The key thing to remember is that the fat content affects the creaminess. Using a lighter milk will result in a lighter, less rich pudding. If you go this route, you might want to reduce the liquid slightly or add a touch more chia seeds to help it set firmly.

Why is my chia pudding runny?
This usually boils down to one of two things: either the ratio of chia seeds to liquid is off, or it hasn’t chilled long enough. Different brands of coconut milk can have varying water contents. The fix is easy—just whisk in an extra tablespoon of chia seeds and let it chill for another hour or two. Patience is key!

Is chia pudding good for weight loss?
Chia seeds are packed with fiber, which helps you feel full and satisfied, and the healthy fats in the coconut milk also contribute to satiety. As part of a balanced diet, this pudding can be a great option because it helps curb snacking. Of course, be mindful of the sweetener and toppings you add, as those can increase the calorie count.

Can I heat up chia pudding?
You can, but it will change the texture, making it more loose and porridge-like. If you prefer a warm breakfast, gently heat it in a saucepan over low heat, stirring frequently. I personally love it cold, but a warm version with a sprinkle of cinnamon on a chilly morning is pretty lovely too.