If you're looking for an easy make-ahead breakfast or healthy snack, this Creamy Coconut Chia Pudding with Coconut Milk is one of my favorites. Made with simple ingredients like full-fat coconut milk, high-protein Greek yogurt, chia seeds, and a touch of maple syrup, it creates the creamiest texture while packing in protein, fiber, and healthy fats. Top it with fresh fruit, crunchy coconut flakes, or your favorite toppings for a delicious breakfast that's ready whenever you are.
This coconut chia pudding is perfect for meal prep and stores beautifully in the refrigerator for busy mornings all week long.
If you are looking for more easy and healthy recipes like this make sure to check out my High Protein Carrot Cake Overnight Oats, Maple Sausage and Sweet Potato Breakfast Casserole, and my Tex-Mex Breakfast Burritos.
Why You'll Love This Recipe
- Thick, creamy texture with rich coconut flavor.
- High in protein thanks to Greek yogurt.
- Full of fiber and healthy fats to help keep you satisfied.
- Perfect for meal prep and make-ahead breakfasts.
- Easy to customize with your favorite fruits and toppings.
- Naturally gluten-free and easy to make dairy-free.
- Made with just a handful of simple ingredients.
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Ingredients
- Chia Seeds- The star of this recipe! Chia seeds absorb the liquid overnight to create a thick, creamy pudding while adding fiber, plant-based protein, and healthy omega-3 fatty acids.
- Full-Fat Coconut Milk- Creates the rich, creamy coconut flavor that makes this pudding taste almost like dessert while providing healthy fats for lasting fullness.
- Vanilla Greek Yogurt- Adds extra protein and makes the pudding even creamier. I love using Oikos vanilla Greek yogurt.
- Maple Syrup or Honey- Provides just the right amount of natural sweetness. Adjust the sweetness level to your personal preference.
For Serving (Optional):
- Fresh Mango - My favorite topping! It pairs perfectly with the tropical coconut flavor.
- Fresh Berries - Strawberries, blueberries, raspberries, or blackberries all add natural sweetness and freshness.
- Coconut Flakes - Add a little crunch and even more coconut flavor.
See recipe card for quantities.
Instructions
- Mix the Base - In a medium mixing bowl, whisk together the coconut milk, Greek yogurt, and maple syrup (or honey) until smooth.
- Add the Chia Seeds- Whisk in the chia seeds until evenly distributed.
- Whisk Again- Allow the mixture to sit for 5-10 minutes, then whisk again to break up any clumps and create the best consistency.
- Portion- Divide the mixture evenly between four mason jars or airtight containers.
- Chill- Cover and refrigerate for at least 4 hours or overnight until thickened into a creamy pudding.
- Serve- Top with fresh fruit and your favorite toppings before serving.
Substitutions
- Greek Yogurt: Cottage cheese (blended until smooth) can be used for another high-protein option.
- Maple Syrup: Swap for honey, agave nectar, or your favorite natural sweetener.
- Gluten-Free: This recipe is naturally gluten-free. Just double-check that all packaged ingredients are certified gluten-free if needed.
- Dairy-Free: Use dairy-free coconut yogurt or another plant-based yogurt in place of Greek yogurt.
- Vegetarian: This recipe is naturally vegetarian. Use maple syrup instead of honey if you'd like to make it suitable for a vegan diet along with dairy-free yogurt.
Variations
- Chocolate Chia Pudding - Add 1-2 tablespoons of cocoa powder for a rich chocolate version.
- Tropical Paradise - Top with mango, pineapple, toasted coconut, and sliced banana.
- Berry Bliss - Add fresh strawberries, raspberries, blueberries, and a drizzle of honey.
- Nutty Crunch - Sprinkle with chopped almonds, pecans, walnuts, or pumpkin seeds.
- Protein Boost - Stir in a scoop of vanilla protein powder and add a splash of milk if needed to maintain the creamy consistency.
Equipment
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Mason jars or airtight containers
- Rubber spatula
Storage
Store the chia pudding in airtight containers in the refrigerator for up to 5 days.
The pudding may continue to thicken as it sits. If it becomes too thick, simply stir in a splash of milk before serving.
I don't recommend freezing this recipe, as the texture changes after thawing.
Christinas Dietitian Tip
Chia seeds are an excellent source of fiber and healthy omega-3 fatty acids, while the Greek yogurt adds protein to help keep you full longer. Pair your pudding with fresh fruit for added vitamins, antioxidants, and natural sweetness to create a well-balanced breakfast or snack.
Jump to: Recipe
Creamy Coconut Chia Pudding
Equipment
- Medium Mixing Bowl
- Whisk
- Measuring cups and spoons
- Mason jars or airtight containers
- Rubber Spatula
Ingredients
- ½ cup chia seeds
- 13.5 ounce full-fat coconut milk
- 1 cup high-protein vanilla Greek yogurt such as Oikos
- 2 tablespoon maple syrup or honey to taste
For Serving (Optional)
- Fresh fruit of your choice mango is especially delicious!
Instructions
- Mix the Base- In a medium mixing bowl, whisk together the coconut milk, Greek yogurt, and maple syrup (or honey) until smooth.
- Add the Chia Seeds- Whisk in the chia seeds until evenly distributed.
- Whisk Again- Allow the mixture to sit for 5-10 minutes, then whisk again to break up any clumps and create the best consistency.
- Portion- Divide the mixture evenly between four mason jars or airtight containers.
- Chill- Cover and refrigerate for at least 4 hours or overnight until thickened into a creamy pudding.
- Serve- Top with fresh fruit and your favorite toppings before serving.
Notes
Nutrition
FAQ
Be sure to whisk the mixture twice, once when you first combine everything and again after 5-10 minutes. Also, allow at least 4 hours (or overnight) for the chia seeds to fully absorb the liquid.
Absolutely! This recipe was made for meal prep and stays fresh for up to 5 days.
Breakfast
Looking for other recipes like this? Try these:
Food Safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- See more guidelines at USDA.gov.
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