Go Back
–+ servings
Sweet blueberry chia pudding in a glass with whipped cream and edible gold pearls.

Easy Coconut Chia Pudding

A creamy, no-cook coconut chia pudding that’s lightly sweet, rich in fiber and plant-based protein, and perfect for make-ahead breakfasts, snacks, or a light dessert. Just whisk, chill, and top with your favorites.
No ratings yet
Rate this Recipe Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 2 hours
Course Breakfast, Dessert, Snack
Cuisine American
Servings 2 servings
Calories 350 kcal

Ingredients
  

  • 1 cup canned coconut milk (full-fat for creamy or light for fewer calories), well-shaken
  • 1/2 cup unsweetened almond milk (or cashew/oat milk)
  • 1/4 cup chia seeds
  • 1–2 tablespoons maple syrup or honey, to taste
  • 1/2 teaspoon vanilla extract
  • 1 pinch fine salt
  • Optional toppings: fresh berries, sliced banana, toasted coconut flakes, granola, chopped nuts or seeds, nut butter, cacao nibs

Instructions
 

  • In a bowl or large jar, whisk together coconut milk, almond milk, maple syrup (or honey), vanilla, and a pinch of salt until smooth.
  • Sprinkle in the chia seeds while whisking to prevent clumping. Stir until evenly distributed.
  • Let the mixture rest for 15–20 minutes, then stir again, scraping the bottom and sides to break up any clumps.
  • Cover and refrigerate for at least 2 hours, or overnight, until thickened to a pudding-like texture.
  • Stir before serving. If too thick, whisk in 1–3 tablespoons of milk to loosen. Adjust sweetness to taste.
  • Serve cold with your favorite toppings such as berries, banana, toasted coconut, granola, nuts, seeds, or a drizzle of nut butter.

Nutrition

Serving: 1servingsCalories: 350kcalCarbohydrates: 17gProtein: 4gFat: 27gSaturated Fat: 20gSodium: 60mgFiber: 9gSugar: 7g
Keyword Chia Pudding, Coconut, Dairy-Free, Gluten-free, Healthy Breakfast, Meal Prep, No Bake, Vegan
Tried this recipe?Let us know how it was!