This creamy chia pudding with coconut milk takes 5 minutes to prep, is naturally dairy-free, and keeps in the fridge all week for an easy grab-and-go breakfast.

Creamy chia pudding with coconut milk portioned into glass jars for meal prep.

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Creamy Coconut Chia Seed Pudding

If you need a breakfast that basically makes itself, this is it. Chia pudding with coconut milk can be made the night before then by morning you have a creamy, filling, breakfast waiting in the fridge.

The secret to getting it extra creamy is using a mix of canned coconut milk and almond milk. The coconut milk gives it that rich, almost dessert-like texture, while the almond milk keeps it from being too heavy. It’s high in fiber, packed with omega-3s, and naturally sweetened with maple syrup. Healthy without trying too hard.

In rotation with my overnight oats or a yogurt parfait, it’s one of the best meal prep recipes you can make. One batch gives you 5 servings, so you’re set for the whole week.

Ingredient Notes

Chia seed pudding ingredients.

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 Seed Pudding with Coconut Milk

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.

showing how to make chia pudding with coconut milk.

Just before serving, stir in a bit more almond milk to achieve your desired consistency. Sweeten to taste and then top it with your favorite berries, nuts, or a sprinkle of coconut. I like to drizzle honey over the top.

Coconut chia seed pudding being stirred in a glass jar.

Troubleshooting 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 it for breakfast, a snack, or dessert, there are plenty of ways to top your chia pudding with coconut milk.

  • 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 seed pudding with coconut milk and almond milk in a small jar with fresh berry topping.

More breakfast favorites include oatmeal bowl, acai smoothie recipe and baked oatmeal.

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Chia seed pudding in jars.

Chia Pudding with Coconut Milk

4.67 from 3 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Refrigerate: 4 hours
Total Time: 4 hours 5 minutes
Servings: 5
This chia pudding with coconut milk is creamy, dairy-free, and takes just 5 minutes to prep. Made with coconut milk and almond milk for the perfect texture, naturally sweetened with maple syrup, and ideal for meal prep.
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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

Note: You can divide this recipe into 5 smaller jars for an easy meal prep, or double the recipe to make 10 servings. 1 serving is half a cup. 
Milk: You can use any milk you prefer. My favorite is to mix 1 cup coconut milk and 1 cup almond milk (makes it creamy without being too thick), however you can just use almond milk for a thinner pudding or coconut milk for a thicker pudding.
Storage: Store in airtight jars in the fridge for up to 5 days.

Nutrition

Calories: 148kcal, Carbohydrates: 22g, Protein: 7g, Fat: 3g, Cholesterol: 1mg, Sodium: 173mg, Potassium: 145mg, Fiber: 3g, Sugar: 1g, Calcium: 193mg, Iron: 1.3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.