This chia pudding with coconut milk is creamy, naturally sweetened, and takes just 5 minutes to prep. Make it ahead for a satisfying breakfast, afternoon snack, or light dessert.
I love breakfast recipes that I can grab-and-go! Try peanut butter overnight oats, homemade granola bars and no-bake breakfast cookies.
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Key Takeaways: Chia Pudding with Coconut Milk
- Prep Time: 5 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 5 minutes
- Servings: 5
- Method: No-cook and chilled in the refrigerator
- Flavor & Texture: Creamy, lightly sweet, and dairy-free with customizable toppings
- Difficulty: Easy. Just stir everything together, refrigerate, and serve.
Why I Love This Recipe
If you need a breakfast that makes itself, this chia pudding with coconut milk is it. Prep it the night before and wake up to a creamy, filling breakfast ready in the fridge.
Coconut milk makes it rich and creamy, while almond milk keeps it from feeling too heavy. Along with my overnight oats or a yogurt parfait, it’s an easy meal prep favorite, and one batch last the whole work week!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Chia seeds: The seeds expand in liquid (which is how they should be consumed), so a little goes a long way.
- Coconut milk: Full-fat canned coconut milk is what gives this pudding its rich, creamy texture. It’s the key ingredient that makes it feel indulgent without any dairy.
- Almond milk: This is what balances it out. Adding almond milk keeps the pudding from being too thick or heavy, and makes it easier to adjust the consistency before serving.
- You’ll also need: Maple syrup, vanilla extract, cinnamon, and a pinch of salt. You can swap the maple syrup for honey, if preferred.
How to Make Chia Pudding with Coconut Milk
Step 1: Mix the coconut milk, almond milk, chia seeds, maple syrup, vanilla, cinnamon, and a pinch of salt in a glass jar with a lid. Then, cover with the lid and place it in the fridge for four hours up to overnight.
Step 2: Just before serving, stir in a bit more almond milk to achieve your desired consistency. Sweeten to taste and then top your chia pudding with coconut milk with berries, nuts, or a sprinkle of coconut. I like to drizzle honey over the top.
Recipe Tips
- Chia seed pudding ratio. Using too few chia seeds could lead to runny pudding. If this is the case, add 1-2 extra tablespoons of chia seeds, stir, and let them sit for at least 1 hour longer.
- Too thick. Stir in some extra milk to thin it out.
- Clumpy pudding. To avoid big clumps, be sure to mix the pudding well before refrigerating, so the seeds are evenly dispersed.
- Too many seeds stuck together. Sometimes the seeds like to adhere to the jar. This can be avoided by stirring once more about 30 minutes into the set time.
Toppings
Whether you’re enjoying chia seed pudding with coconut milk for breakfast, a snack, or dessert, there are plenty of ways to top it:
- Berries (blueberries, raspberries, blackberries) and homemade granola
- Mango, pineapple, kiwi, and coconut flakes
- Cocoa powder, banana, and almond butter
- Shaved dark chocolate or chocolate chips
- Peanut butter or almond butter topped with crushed nuts
- Homemade strawberry jam (or your favorite)
Meal Prep
Chia pudding with coconut milk is one of the best recipes to make ahead. Mix one batch on Sunday, portion it into 5 individual jars, and breakfast is ready for the entire week. Just grab one from the fridge each morning and add your toppings.
One tip: store your toppings separately. Berries and granola added too early will get soggy by day three. Keep them in a small container on the side and add fresh each morning.
Chia Pudding with Coconut Milk FAQs
Yes. Use all almond milk for a thinner chia pudding or all canned coconut milk for a thicker, richer texture. I prefer equal parts coconut milk and almond milk because it makes the pudding creamy without feeling too heavy.
A good starting ratio is 1 part chia seeds to 4 parts liquid. This recipe uses ½ cup chia seeds with 2 cups milk for a creamy, spoonable consistency.
Yes. Stir it again about 5 to 10 minutes after mixing to break up any clumps and keep the chia seeds evenly distributed. Then cover and refrigerate until thickened.
It may need more time to set, especially if it has been refrigerated for less than 4 hours. If it is still runny after chilling, stir in another tablespoon or two of chia seeds and refrigerate it until thickened.
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More breakfast favorites include oatmeal bowl, acai smoothie recipe and baked oatmeal.
More Breakfast Recipes
Chia Pudding with Coconut Milk
Video
Ingredients
- 1 cup coconut milk , from 13 ounce can
- 1 cup almond milk , or desired milk
- ½ cup chia seeds
- 1-2 Tablespoons maple syrup , or honey
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch salt
Optional toppings: Honey, fresh berries, bananas, nut butter, nuts, coconut
Instructions
- Mix together 1 cup coconut milk, 1 cup almond milk, 1/2 cup chia seeds, 1-2 Tablespoons maple syrup, 1 teaspoon vanilla, 1/4 teaspoon cinnamon and pinch of salt in a glass jar with lid.
- Cover with a lid. Place in the fridge overnight, or at least 4 hours.
- Add toppings. The next morning, stir in more milk if desired to reach desired consistency. Sweeten to taste and then top with your favorite toppings. My favorites are fresh berries and sliced almonds. Then I like to drizzle honey across the top.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Justina
If I don’t have chia seeds can I use flax?
Sarah @IHeartNaptime
Unfortunately not, flax seeds to do not have the same texture as chia.
Laura May Jones
Carmel and slivered almonds. Ditch the honey, it has a weird taste for those of us that don’t like the flavor of honey.
Yes Some people don’t like the tastes of honey.
Sarah @IHeartNaptime
Hi Laura, the chia pudding recipe calls for maple syrup (or honey) so use what you like. Glad you could adapt it for your tastebuds.
Alana
I really enjoyed this. I love chia seeds and how when they soak up liquid it gives you that “pop”. I wasn’t sure what to expect with this chia pudding, but it was truly delicious! (I’ve been stuck on overnight oats and needed a change). I put some cut up peaches on top, and it was yum! I think it would be good with any fruit or nuts and maybe even some homemade granola. I made it with low fat coconut milk and almond milk and even without the fruit on top, it was great! I will definitely be making this again.
Sarah @IHeartNaptime
So glad you love the chia seed pudding Alana! It’s so fun to try different variations of it by customizing the toppings!
Ady
This was so easy and yummy it was just amazing
Sarah @IHeartNaptime
Thank you Ady, glad to hear you love the chia seed pudding.