Coconut Chia Seed Pudding

Coconut Chia Seed Pudding is a thick, creamy vegan dessert recipe that only takes 5 minutes to prepare and only 5 ingredients are needed!

Up until a few days ago, I ignored chia seed pudding like it was the annoying kid in class who constantly had his/her hand raised.

I assumed (incorrectly) that chia pudding would require a time investment with a lot of milk-boiling and yolk-tempering.

I imagined it would be just another insulin spike and sugar coma walk down food addiction lane.

So what, who cares, no big deal, was my take.

The fact that I was spotting chia seed pudding recipes all over the internet made me mistrust its validity when the whole time, I should have been swaddling it in my warm, welcome embrace.

Why You’ll Love This Recipe:

Well, great news for all us folks that enjoy short ingredient lists and 30 second prep times: There’s no boiling or egg tempering required and chia seed pudding is GREAT for you (provided you use healthful milks and natural sweeteners versus cane sugar).  

All you need to do to make coconut chia pudding is mix almond milk, coconut milk, and chia seeds together in a jar and stick it in the refrigerator overnight.

The end result is a thick, rich pudding similar to tapioca pudding. Because it’s so loaded with nutrients, I feel absolutely no shame over eating it for breakfast.

The first batch I made, I didn’t add a sweetener and simply diced up a ripe mango to mix in. What happened next was I felt like I had cheated the system.

The whole system. There I was, enjoying a decadent treat that took half a minute to make, which had zero refined sugar and was nothing but healthful. This is my bliss.

Coldplay should be playing right now as background music.

Before I get carried away, let’s chat about the simple ingredients for coconut chia seed pudding.

Coconut Chia Seed Pudding Ingredients:

Full-Fat Canned Coconut Milk: The coconut portion of this delicious creamy pudding recipe comes from canned coconut milk. You can use full-fat coconut milk like I do for richer pudding, or use light coconut milk for fewer calories.

If you have access to coconut cream, feel free to use it here for ultra creamy coconut chia pudding!

Almond Milk: While I love the flavor coconut milk brings to the recipe, it is also quite thick. For this reason, I use a combination of full fat coconut milk and almond milk (or oat milk); however, you can use all light coconut milk for this coconut chia pudding recipe if you’d prefer.

Pure Maple Syrup (or sweetener of choice): Pick your favorite liquid sweetener, and use as much or as little as you would like. I go with a little pure maple syrup, but honey, agave nectar, and date syrup are all great options.

Chia Seeds: The main ingredient in this easy coconut chia seed pudding recipe. Both black chia seeds and white chia seeds work! Chia seeds contain healthy fats, a little dietary fiber, and some plant-based protein.

They make a delicious, pudding-like texture with tapioca-like consistency when soaked in liquid. You can find chia seeds at any natural food store, most regular grocery stores, and online.

Fresh Mango (optional): I like topping this creamy chia pudding with chopped mangoes because coconut pairs amazingly with mango. You can also go with various toppings like chocolate chips, peanut butter, a drizzle of maple syrup, coconut flakes, or other kinds of fruit.

Pure Vanilla Extract (optional): If you have pure vanilla extract on hand, you can add a splash of vanilla to liven up any basic chia seed pudding recipe. 1/2 teaspoon of coconut extract is a great addition too if you happen to have it on hand. This will boost the coconut flavor.

Health Benefits of Chia Seeds:

• Chia seeds are high in omega-3 fatty acids, antioxidants, and minerals. Due to their high concentration of antioxidants, chia seeds are a natural anti-inflammatory. They may also help improve blood sugar due to their dietary fiber. 
• Chia seeds are digestible in their whole form, which means they don’t need to be ground up in order to unlock the benefits.
• In addition to their superfood health benefits, chia seeds can used as an egg replacer in vegan cooking and baking to make chia eggs.

Now that we’ve covered the basic ingredients for this coconut chia seed pudding recipe, let’s make it!

How to Make Coconut Chia Seed Pudding:

1. Combine the coconut milk, almond milk, and pure maple syrup in a jar and stir well with a spoon (or put the lid on and shake the jar. That’s the more fun way of going about this). Note: If your coconut milk is cold and separated, it will need to be stirred well to combine the water and flesh. You can also heat it in the microwave to melt the solids for easier mixing.
2. Add the chia seeds, seal the jar with the lid, and shake well.
3. Refrigerate overnight (at least 6 hours). If possible, stir the pudding multiple times while it sits for the best texture. This prevents clumps of chia seeds.
4. Give the finished chia seed pudding a good stir, and enjoy it with fresh fruit such as chopped ripe mango or fresh berries.
5. Store chia seed pudding in a sealed jar or an airtight container in the refrigerator for up to 5 days.

And that’s it! A delicious breakfast for coconut lovers, coconut milk chia pudding is a great option the next time you’re looking for something sweet, yet mindful.

It is also a great meal prep recipe for a grab and go breakfast parfait during the busy work week. Simply store this luscious coconut chia pudding in small mason jars to snag on your way out the door.

If you enjoy chia seed pudding, you may also love overnight oats! Try my Protein Overnight Oats recipe!

More Chia Pudding Recipes:

• Maple Chia Pudding with Caramelized Figs
• Keto Chia Pudding
• Banana Chia Pudding
• Pumpkin Spice Chia Seed Pudding

​Enjoy this perfect healthy breakfast!

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