This coconut chia seed pudding is an easy and healthy breakfast recipe you’ll love! The coconut milk makes the chia pudding super creamy, and delicious!For best results, cover and chill the chia pudding in your refrigerator for at least an hour or until its set. Top with cinnamon, fresh fruit, or your favorite toppings.
Chia. Yes, as in the “ch-ch-ch- chia” pet jingle that we all, undoubtedly, have permanently burned into our brains from commercial breaks during our morning cartoons during the 80’s (assuming you are old enough to have some sort of recollection of the 80’s. If not, YouTube is there for reasons such as this).
But chia seeds are not just for growing silly houseplants. They are the main magical ingredient in one of my favorite healthy breakfast recipe ideas…chia seed pudding.
And chia seed pudding with coconut milk is just *chef’s kiss*.
This coconut milk chia seed pudding is perfect for making mornings and having a healthy breakfast delicious and easy. It can be made the night before and can be quickly topped with some fresh or frozen fruit to go with you as you fly out the door on a crazy Monday morning. No heating required. Since it is made with a plant based milk, this coconut milk chia pudding is vegan, dairy-free, nut-free, gluten free, and everything in between. This recipe makes two servings, so its perfect as part of meal prep or to share with someone you love to feed.
What are chia seeds and why should I want to eat them?
Chia seeds are these teeny tiny black seeds that, should you spill them, will get into every nook and cranny of your kitchen (and some nooks and crannies you didn’t know existed).
Yet, despite their downfalls, chia seeds are so good for you that they are worth the (minor) headache they can sometimes cause. They have very few calories, but pack a big punch of nutrients, like fiber, protein, and Omega-3s. You can sprinkle them on a salad, over oatmeal, or add them to your morning smoothie. But my favorite way to enjoy them is in pudding form, or as a popsicle (but more on that later).
Chia seeds are little superheroes in many ways. Not only are they an easy whole food to work into your diet, but they also have the amazing power of shape shifting! When you add them to a liquid, they morph from a teeny dry seed that rolls everywhere to a clingy, gelatin ball that can take on many flavors. My personal favorite flavor is coconut.
How long do you soak chia seeds for chia pudding?
The chia seeds need at least an hour to soak up the coconut milk before a pudding forms. At one hour, it will be pudding-like, but a touch runny. For a thicker pudding, soak overnight or for 4-6 hours.
How long can you keep chia seed pudding for?
When you store this coconut chia pudding in an air-tight container (like a mason jar) in your fridge, it should last for about 4 days.
Is there a difference between black and white chia seeds?
Other than color, nope.
Some people like to use white chia seeds in this pudding recipe because they don’t like the way the black seeds look. But otherwise, black and white chais seeds are functionally and nutritionally the same.
Why this chia pudding is awesome
- Super easy to make. Mix in a bowl. Stick bowl in fridge. Chill. That’s it!
- Loaded with healthy chia seeds. Full of Omega-3 fatty acids, fiber, protein and a boatload of other nutrients, chia seeds are just a great thing to have in your life and your belly.
- Adaptable. This easy recipe is vegan, Paleo, dairy-free, and nut-free…but you can tweak it to fit your needs. See Suggested Adaptations portion of the post below for how to make this chia seed pudding recipe work for you!
- No cooking! Making this recipe extra quick and extra easy to make.
- Great for breakfast, snack or as a healthier dessert!
- Blend it up. If texture of chia seed pudding (similar to tapioca pudding) isn’t your thing, try blending this chia pudding in your blender before chilling. It will create a smoother pudding with the same lovely flavor.
- Use whatever milk your prefer. This chia pudding is great with any kind of milk. So if you don’t have coconut milk or don’t like it, use cow milk, almond milk, oat milk, or whatever you have on hand.
- Adjust sweetness to fit personal preference. If you and your family prefer a sweeter pudding, add more maple syrup. If you want a chia seed pudding with less added sugar, reduce it or replace it with a monk fruit sweetener.
- Add a little cocoa powder and make it chocolate!
- Freeze finished pudding into popsicles. This is helpful not only for a fun, healthy treat…but freezing can help minimize the tapioca-like texture of chia pudding that some people feel iffy about.
- Use white chia seeds to make them extra undetectable in this recipe! Most people know about the black chia seeds, but there is also a white variety! When making recipes that will result in dishes that are lighter in color, consider using white chia seeds to help make the dish more visually appealing. This chia pudding is the perfect recipe to test drive some white chia seeds in!
Love this coconut chia pudding? Check out these other recipes you might enjoy!
- Pumpkin Chia Seed Pudding
- Instant & Smooth Chocolate Chia Pudding
- Zucchini Blueberry Baked Oatmeal
- Easy Green Smoothie for kids
- Blueberry Spinach Smoothie
Creamy Coconut Milk Chia Seed Pudding (Vegan)
- 1 ½ cups coconut milk
- ¼ cup chia seeds
- 1 tablespoon maple syrup or to taste
- ½ teaspoon vanilla extract or to taste
- In a medium bowl, combine all ingredients. Use a whisk to mix together ingredients until mixture has an even consistency.
- Taste and adjust flavors to meet your taste preference.
- Let the mixture sit for 5-10 minutes. Whisk again so that the seeds do not settle at the bottom before they are done gelling.
- Cover and chill in your fridge for at least an hour or until set. Enjoy cold. Leftovers can be stored in fridge for 3-4 days before being enjoyed. Top with an extra drizzle of syrup, fresh fruit, a sprinkle of cinnamon or chopped nuts.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!