Chia pudding isn’t just a tasty and convenient breakfast option—it’s also packed with incredible health benefits. Chia seeds are loaded with fiber, supporting digestion and keeping you full longer, making them perfect for a healthy breakfast or snack. They’re also a great source of plant-based omega-3 fatty acids essential for heart and brain health. Additionally, chia seeds provide a good amount of protein and important minerals like calcium, magnesium, and phosphorus, helping to support bone health and muscle function. When paired with creamy coconut milk, chia pudding becomes a nutrient-dense meal that fuels your body, balances your energy levels, and satisfies your sweet cravings—all without any guilt!
Chia pudding is hands down one of my favorite breakfasts. It’s not just because it’s delicious, but also because it’s so easy to prepare the night before, making mornings a breeze! With a busy schedule, I love knowing I have a healthy, nutrient-packed option waiting for me in the fridge. Plus, the combination of creamy coconut milk and chia seeds creates the perfect base for endless flavor possibilities. Whether I’m in the mood for something classic, chocolatey, or tropical, chia pudding always hits the spot. Here are three of my go-to chia pudding recipes using coconut milk that I’m sure you’ll love as much as I do!
A simple, no-fuss recipe that’s great for chia pudding beginners. It’s creamy, naturally sweet, and perfect for customizing with your favorite toppings.
Ingredients:
- 1 cup coconut milk (full-fat for a creamier texture or light coconut milk for a lighter option)
- 3 tablespoons chia seeds
- 1 tablespoon maple syrup, honey, or your preferred sweetener
- 1 teaspoon vanilla extract
- Fresh fruits (optional for topping)
Instructions:
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Prepare the Coconut Milk Mixture:
Start by shaking your can of coconut milk to ensure it’s well mixed (sometimes the cream separates from the water). Measure out 1 cup of coconut milk and pour it into a medium-sized bowl or jar. -
Add Chia Seeds and Sweetener:
Add 3 tablespoons of chia seeds to the coconut milk. Then, pour in 1 tablespoon of maple syrup or honey. If you prefer it less sweet, you can adjust the amount to taste. -
Mix in Vanilla:
Add 1 teaspoon of vanilla extract. This will give your pudding a subtle, aromatic flavor. -
Whisk or Stir Thoroughly:
Use a whisk or a fork to stir the mixture well. Ensure the chia seeds are evenly distributed and not clumped together. Let the mixture sit for 5 minutes, then stir again. This step helps to break up any seed clumps that may have formed. -
Refrigerate:
Cover the bowl or transfer the mixture to an airtight container and refrigerate it for at least 4 hours, preferably overnight. The chia seeds will absorb the liquid and thicken the mixture to a pudding-like consistency. -
Serve:
Once the chia pudding has thickened, give it a good stir. Spoon it into bowls and top with fresh fruits like strawberries, blueberries, or sliced bananas for an extra burst of flavor. You can also sprinkle some shredded coconut or granola for crunch.
2. Chocolate Coconut Chia Pudding
This chocolate version is rich, indulgent, and feels like a dessert—yet it’s healthy enough for breakfast!
Ingredients:
- 1 cup coconut milk (full-fat or light)
- 3 tablespoons chia seeds
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon maple syrup, agave syrup, or honey
- 1 teaspoon vanilla extract
- A pinch of sea salt
- Optional toppings: coconut flakes, dark chocolate chips, or almond butter
Instructions:
Mix Coconut Milk and Cocoa:
In a medium bowl, pour 1 cup of coconut milk. Add 2 tablespoons of unsweetened cocoa powder and whisk until fully dissolved. Make sure there are no lumps of cocoa powder remaining.Add Chia Seeds and Sweetener:
Stir in 3 tablespoons of chia seeds. Then, add 1 tablespoon of maple syrup (or your preferred sweetener) to balance the bitterness of the cocoa.Add Vanilla and Salt:
Stir in 1 teaspoon of vanilla extract and a pinch of sea salt. The salt enhances the chocolate flavor and balances the sweetness.Whisk Well:
Whisk the mixture thoroughly until all the ingredients are well combined. Let it sit for 5 minutes, then stir again to break up any chia clumps.Chill in the Fridge:
Cover the bowl and refrigerate for at least 4 hours or overnight. The pudding will thicken as the chia seeds absorb the liquid.Serve:
Once the pudding has thickened, stir it again to ensure an even texture. Serve it in small bowls or jars and top with coconut flakes, dark chocolate chips, or a drizzle of almond butter for an extra indulgence.
3. Tropical Mango Chia Pudding
If you’re a fan of tropical flavors, this mango-infused chia pudding will be your go-to. It’s bright, refreshing, and naturally sweet.
Ingredients:
- 1 cup coconut milk (full-fat or light)
- 3 tablespoons chia seeds
- 1 tablespoon honey or agave syrup
- 1 fresh ripe mango (or 1 cup frozen mango, thawed)
- 1 tablespoon shredded coconut (optional for garnish)
Instructions:
Prepare the Coconut Milk Base:
In a medium bowl, combine 1 cup of coconut milk with 3 tablespoons of chia seeds. Stir well to mix.Add Sweetener:
Stir in 1 tablespoon of honey or agave syrup. You can adjust the sweetness to your taste.Whisk and Let It Sit:
Whisk the mixture thoroughly to ensure the chia seeds are evenly distributed. Let it sit for 5 minutes, then stir again to break up any clumps.Chill the Pudding:
Cover the bowl and refrigerate for at least 4 hours or overnight. This gives the chia seeds time to absorb the liquid and create a pudding-like texture.Prepare the Mango:
While the chia pudding is chilling, peel and dice the mango. Take half of the diced mango and blend it into a smooth puree. Leave the other half for topping.Layer the Pudding:
Once the chia pudding is ready, spoon half of the pudding into a serving jar or bowl. Add a layer of the mango puree, followed by the remaining chia pudding on top.Top with Mango and Coconut:
Garnish the top with the remaining mango chunks and sprinkle some shredded coconut on top for extra texture and tropical flavor.Serve and Enjoy:
Your tropical mango chia pudding is ready to be enjoyed! For an extra twist, you can squeeze some fresh lime juice over the top before serving.
Storage Tips:
- All chia puddings can be stored in the fridge for up to 5 days, making them a perfect meal prep option.
- For added convenience, portion the pudding into small jars or containers for easy grab-and-go breakfasts or snacks.