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Creamy, refreshing, chilled, and full of protein, this chia seed pudding is made with coconut milk for the best, easy healthy flavors. If you love chia pudding, then will love this simple flavorful recipe that you can top with your favorite fresh berries!
Coconut chia pudding is so comforting and refreshing in all different types of ways. This chia pudding with coconut milk is incredibly flavorful with natural nutty flavors of coconut that are accompanied by sweet maple syrup and light yogurt. A combination that is so delicious!
You can enjoy this chia pudding recipe with your choices of fruit like raspberries, fresh kiwi, blueberries, and strawberries–the options are endless. Prepare this pudding for breakfast on the go or as a light snack in the afternoon.
Why This Chia Coconut Pudding is the Best
- Quick and easy: Chia coconut milk pudding is so simple to prepare within minutes in just a tiny dish! Allow the pudding to set in the refrigerator for at least two hours before serving to enjoy this tasty chilled pudding.
- Full of flavor and fresh: Refrigerated puddings are great for summertime when it is hot and you just want to cool down. This chia seed pudding recipe is incredibly flavorful and semi-sweet with fresh fruit to yield a refreshing snack.
- Healthy with protein: Chia seeds are full of fiber, protein, healthy fats and omega-3s, and much more. When you eat this balanced snack, you will feel more recharged, alert, and ready to tackle the day.
- Vegan-friendly: If you’re vegan, then you can make this recipe, too! Simply use dairy-free yogurt.
Ingredients
- Coconut milk: Creamy light coconut milk is used with chia seeds so the pudding is naturally nutty and smooth. You can use either canned coconut milk or the type from a carton.
- Chia seeds: A handful of chia seeds allow this pudding to be full of protein and rich in nutrients which is exactly what you may want to fuel your body for the day.
- Maple syrup: Sweet and sticky maple syrup gives the chia pudding a natural sweetness that is not overpowering or artificial. Maple syrup is rich in flavor and subtly sweet.
- Yogurt: Light, low-fat vanilla yogurt is used as another base for the pudding to make sure it has the pudding consistency. Yogurt is filled with healthy probiotics and gives the chia pudding another boost of protein.
- Optional: Use your favorite fresh fruit you have on hand. We like to use raspberries, kiwi, bananas, etc. You can even top the pudding with coconut flakes, extra chia seeds, nuts, seeds, etc.
How to Make Coconut Chia Seed Pudding
First, in a small glass container, whisk together the coconut milk with the chia seeds, maple syrup, and yogurt. If you are using protein powder instead of yogurt, then mix the protein powder in here.
Next, cover the container and place it in the refrigerator for at least two hours to allow the pudding to set. The pudding will be thick and creamy when it is ready.
Finally, serve the coconut pudding with your favorite add-ons and fruits. There are so many delicious options to serve this chia pudding with.
Notes and Tips About Chia Seeds in Coconut Milk
- Use any kind of dairy-free milk in place of coconut milk. Oat milk is a great option.
- Make sure the chia seed pudding has been set in the refrigerator for at least two hours. You can also allow the pudding to settle overnight in the refrigerator.
- Use dairy-free yogurt for vegan, coconut chia pudding.
- Store the leftovers in an airtight container in the refrigerator for up to four to five days.
Frequently Asked Questions
You can enjoy this chia pudding stored in the refrigerator for up to four days for the freshest flavors. You can also freeze chia pudding!
Yes, we love to make chia pudding with coconut milk because it is naturally nutty and full of healthy fats. You can use different types of plant-based milk, too, like oat or cashew.
Naturally dairy-free and full of protein, this recipe is healthy because it is nutrient-dense and filled with natural plant fiber.
Yes, you can create this chia seed pudding with coconut water! Coconut water is full of electrolytes and is a great substitute.
More Healthy Protein Snack IDeas
- Double Chocolate Protein Pudding
- Strawberry Parfaits Recipe
- No-Bake Monster Cookie Energy Bites
- Healthy Cookie Dough Brownies
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Coconut Milk Chia Pudding Recipe
Ingredients
- 1 Can Light Coconut Milk, or from a carton; 8 ounces
- ½ Cup Chia Seeds
- 2 Tablespons Maple Syrup
- ¼ Cup Vanilla Low Fat Yogurt, or 1 scoop vanilla whey protein; use dairy-free yogurt for vegan chia pudding
- Optional garnishes: fresh berries
Instructions
- Whisk together the coconut milk, chia seeds, maple syrup, and yogurt.
- Cover the bowl and place in the refrigerator for at least 2 hours or until mixture has thickened.
- Serve and top the pudding with berries if desired.
Notes
Notes
- Use any kind of dairy-free milk in place of coconut milk. Oat milk is a great option.
- Make sure the chia seed pudding has been set in the refrigerator for at least two hours. You can also allow the pudding to settle overnight in the refrigerator.
- Use dairy-free yogurt for vegan, coconut chia pudding.
- Store the leftovers in an airtight container in the refrigerator for up to four to five days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello Rena
I am into Lower carbs and a bit more fat. I am looking for more like a dessert pudding. Can I omit the protein powder or the yogurt to make it a healthier dessert?
Yes, you can. Use Greek yogurt if you like
Can I use a can of regular coconut milk? I wasn’t able to find light canned coconut milk.
Yes you can
Can you use coconut milk in a carton ? Or does it have to be in the can ? Thank you
You technically can but it won’t be as rich and thick. It should still work
Thanks for this simple and amazing recipe Rena. You made this look so easy to make.
Thank you so much
Made these tonight, turned out incredible
Thank you! Glad you liked them.
This is amazing! What would be a serving size?
What is the size of the can of coconut milk? I couldn’t find a can at my grocery store only a box carton and I wasn’t sure if I should use the whole thing..
Thanks
Hello Katie, it should be about 13 ounces
Can leftovers be saved in the refrigerator?
Yes absolutely. It will be good for 3-4 days
I’m dairy free so I used carton coconut milk then added a dollop of coconut cream instead of the yogurt, threw in a few mango chunks & this was delish. Thanks for the recipe!
Protein powder wasn’t listed in the ingredients. What kind and how much?
Hi Sheila
Actually, the protein will be in place of the yogurt. So it’s either or. If you prefer protein then use 1 scoop
Just amazing!!
Thanks!
Are the calories based on all 4 portions or per portion?
per portion