Coconut Milk Chia Pudding
This coconut milk chia pudding is a rich and creamy breakfast that you can prepare in advance for busy mornings. Packed with wholesome ingredients, it’s a satisfying way to fuel your day!
I’m a huge fan of make-ahead breakfasts, and chia pudding is one of my all-time favorites. The silky texture of coconut milk combined with the thick, creamy consistency created by chia seeds makes this recipe a hit. Whether you’re embracing a plant-based diet or just looking for a delicious new breakfast option, you’ll want to add this coconut milk chia pudding to your rotation!
What I love most about this recipe is its versatility. You can enjoy it as is or add your favorite toppings for a completely customizable flavor. Plus, the simplicity of the ingredients makes it easy to whip up with pantry staples.
This recipe is also a great way to use up leftover coconut milk when you have some in the fridge! I recently made this butternut squash and carrot soup and had some leftover coconut milk that I didn’t want to go to waste. You can easily scale this recipe up to use a full can.
Ingredients & Substitutions
- Coconut Milk – Full-fat coconut milk creates the creamiest texture, but you can use light coconut milk for a lighter option. Be sure to shake the can well before using to combine the cream and liquid.
- Maple Syrup – Adds a touch of natural sweetness. You can substitute honey, agave syrup, or a zero-calorie sweetener like monk fruit.
- Vanilla Extract – Adds a subtle sweetness to the pudding.
- Cinnamon – A pinch of cinnamon elevates the flavor, but you can skip it if you don’t have it.
- Chia Seeds – The star of the recipe! Chia seeds absorb the liquid and create a pudding-like texture while adding fiber, protein, and omega-3 fatty acids.
- Toppings – Fresh berries, granola, coconut flakes, or nuts add texture, sweetness, and flavor.
How to Make Coconut Milk Chia Pudding
Topping Ideas
This pudding is delicious on its own, but the toppings can take it to the next level. Some of my favorites include:
- Fresh berries like strawberries, blueberries, or raspberries.
- A sprinkle of granola for added crunch.
- Toasted coconut flakes for texture.
- A drizzle of almond butter or peanut butter.
- Nuts like sliced almonds or chopped pecans for an added dose of healthy fats.
Do I Need to Use Chia Seeds?
Chia seeds are what give this recipe a thick and creamy texture. When soaked, they absorb the coconut milk, creating a creamy, pudding-like consistency. These little seeds are also packed with fiber, protein, and omega-3s, making them a nutritional powerhouse. If you don’t have chia seeds on hand, you could try using ground flaxseeds as a substitute, though the texture will be slightly different.
Frequently Asked Questions
- How long can I store chia pudding? You can store chia pudding in an airtight container in the refrigerator for up to 5 days, making it a great meal-prep option.
- Can I use a different milk? Absolutely! Almond milk, oat milk, or soy milk can be used, but the pudding will be less creamy than with coconut milk.
- Can I sweeten it without sugar? Yes, you can use stevia, monk fruit, or a sugar-free syrup to sweeten your pudding while keeping it low-carb.
- Can I add protein? Yes! You could add 1/2 scoop of vanilla protein powder to the mixture. You’ll want to adjust the sweetness to taste, based on the flavor of the protein powder.
Other Make-Ahead Breakfast Recipes
If you enjoy this recipe, be sure to try my berry overnight oats and my cottage cheese pudding! They’re both delicious make-ahead options that are packed with good-for-you ingredients.
Print
Coconut Milk Chia Pudding
- Prep Time: 5 minutes
- Chill Time: 4 hours
- Cook Time: 0 minutes
- Total Time: 4 hours 5 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Description
This coconut milk chia pudding is a rich and creamy breakfast that you can prepare in advance for busy mornings. Packed with wholesome ingredients, it’s a satisfying way to fuel your day!
Ingredients
- 1 cup full-fat or light canned coconut milk
- 1 tablespoon maple syrup or honey
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 cup chia seeds
- Berries, granola, and/or coconut flakes to garnish
Instructions
- In a bowl or jar, whisk together the coconut milk, maple syrup, vanilla extract, and ground cinnamon until well blended.
- Stir in the chia seeds, ensuring they are evenly distributed.
- Cover the bowl or jar and place it in the refrigerator for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken.
- Stir the pudding once more before serving. Top with your favorite toppings and enjoy!
