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Deliciously thick and creamy, this healthy coconut milk chia pudding recipe works well for meal prep breakfasts or easy desserts.
I first shared a chia pudding recipe here on An Edible Mosaic on August 8, 2012 – almost a decade and a half ago! It was a really basic recipe flavored with cinnamon and vanilla. Classic and delicious. Since then I’ve made so many flavors of chia pudding I’ve lost count. Chocolate peanut butter, strawberry, and nutty peach, to name a few.
The thing that sets apart chia pudding made with coconut milk is how deliciously rich and creamy it is thanks to canned full-fat unsweetened coconut milk. It’s absolutely luscious. If you’re looking for healthy dessert ideas or enjoy a sweet breakfast that you can make ahead of time, this is for you!
What I Love About This Recipe
- Tastes like dessert. This works for breakfast or a mid-morning or afternoon snack, but it tastes like you’re indulging in dessert.
- Make ahead. If you like to meal prep breakfast to simplify weekday mornings, this is a great option to have on hand! It lasts for up to 5 days in the fridge.
- Budget friendly. With coconut milk, chia seeds, and just a handful of other ingredients that you probably already have in your pantry, this is an economical breakfast, snack, or dessert.
- Special diet friendly. This recipe is high in fiber, high in healthy fats, and naturally gluten free. Additionally, because we use a keto sweetener, it’s also low in sugar, low carb, and keto-friendly with just 5 grams net carbs per serving.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Canned full-fat unsweetened coconut milk – Make sure your can of coconut milk is at room temperature so it blends well.
- Chia seeds – The star of the show! Chia seeds thicken this pudding as they absorb the liquid.
- Granulated keto sweetener – Or regular granulated white sugar.
- Vanilla extract – For flavor and aroma. If you want to enhance the coconut flavor even more, add 1/4 teaspoon coconut extract in addition to the vanilla.
- Salt – Salt ensures the pudding isn’t bland and helps create a balanced flavor profile.
- Unsweetened coconut flakes – For garnish (optional).
How to Make Coconut Milk Chia Pudding
- Shake the can of coconut milk to get rid of any lumps. Add the coconut milk, chia seeds, sweetener, vanilla, and salt to a large bowl.
- Whisk well to combine. Cover with plastic wrap and chill for 2 hours or overnight so it can fully thicken. (TIP: There’s no need to stir it; just pop it into the fridge and let it do its thing.)
Divide the pudding between 4 individual glasses and sprinkle 1 tablespoon of coconut flakes on top of each.
Storage
Store covered in the fridge for up to 5 days.
Variations
- Fresh fruit toppings – Mango, pineapple, banana, strawberries, blueberries, raspberries, peaches, you name it! Add any chopped fruit you like on top.
- Coconut almond chocolate combo – If you’re a fan of Almond Joy candy bars, add 1/4 teaspoon of almond extract to the pudding. Before serving, add 1 tablespoon of toasted sliced almonds and 1/2 tablespoon of mini chocolate chips to the top of each pudding.
- Make it an ultra decadent dessert – Serve it topped with butterscotch sauce or hot fudge, a dollop of whipped cream, and a maraschino cherry. Add a banana to make it a banana split!
Tips For the Best Coconut Chia Seed Pudding
- Shake the can of coconut milk well before making the pudding. This breaks up any of the lumps that might be in it.
- Make sure you whisk the ingredients together very well initially, but after that you can pop it into the fridge and forget about it.
- For deeper coconut flavor, add 1/4 teaspoon coconut extract to the pudding and toast the coconut flakes for garnish.
Frequently Asked Questions
Definitely! Canned coconut milk is velvety with rich flavor and creamy texture. It results in a luscious pudding that makes breakfast feel like dessert!
Because canned coconut milk is usually thicker than coconut milk from a carton, we use slightly less chia seeds to make it. The normal ratio I use to make a soft (but set) chia pudding (instead of a super thick pudding) is 1 cup of liquid + 3 tablespoons chia seeds. Here we use 1 can (approximately 1 3/4 cups) of full-fat coconut milk (which is thick!) + 4 tablespoons chia seeds. Note that the photos in this post show the pudding after chilling for only 4 hours and it’s already thick; if you let it chill longer, it will thicken even more.
Yes! Use 2 to 3 tablespoons of your favorite liquid sweetener and increase the chia seeds to 4 1/2 tablespoons.
More Recipes For Coconut Lovers
- From-Scratch Coconut Pudding
- Aussie Crunch (aka Coconut Chocolate Slice)
- One Pot Coconut Lime Chicken Curry and Rice
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Coconut Milk Chia Pudding Recipe
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Ingredients
- 13.66 ounces canned full-fat unsweetened coconut milk at room temperature
- 4 tablespoons chia seeds
- 2 tablespoons granulated keto sweetener or granulated white sugar
- 1 1/4 teaspoons pure vanilla extract
- 1/16 teaspoon salt
- 1/4 cup unsweetened coconut flakes for garnish
Instructions
- Make the pudding and chill overnight. Shake the can of coconut milk to get rid of any lumps. Add the coconut milk, chia seeds, sweetener, vanilla, and salt to a large bowl and whisk well to combine. Cover with plastic wrap and chill for 2 hours or overnight so it can fully thicken. (TIP: There’s no need to stir it; just pop it into the fridge and let it do its thing.)
- Serve. Divide the pudding between 4 individual glasses and sprinkle 1 tablespoon of coconut flakes on top of each.
Notes
- Storage: Store covered in the fridge for up to 5 days.
- If You Want to Toast the Coconut Flakes: Add the coconut flakes to a dry skillet over medium-low heat and cook until they’re light golden, about 5 minutes, stirring occasionally. (TIP: Once the coconut flakes are golden, remove them from the skillet because the skillet’s heat will continue cooking them and they could burn.) Cool.
- Net Carbs: 5 grams per serving
- Paleo Version: Use 2 to 3 tablespoons of honey or maple syrup instead of the keto sweetener, and increase the chia seeds to 4 1/2 tablespoons.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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