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This Chia Seed Pudding with Coconut Milk is creamy, lightly sweet, and easy to prep ahead. The coconut milk gives the pudding a rich texture while the chia seeds thicken it as it chills.
Make coconut milk chia pudding for breakfast, a snack, or a simple dessert. You can sweeten it with powdered sugar or use a 1:1 sugar substitute for a sugar-free or keto option. For other flavors, try my Chocolate Chia Pudding or Pumpkin Chia Seed Pudding.
Why Make This
- Easy to prep ahead: Mix everything together and let the pudding thicken in the refrigerator overnight.
- Dairy-free: Coconut milk gives the pudding a creamy texture without regular milk.
- Easy to customize: Adjust the sweetness to taste and add fruit, coconut, nuts, chocolate chips, or other toppings you enjoy.
Ingredients Needed
- Chia seeds: I use whole black chia seeds. They absorb the coconut milk as the pudding chills and create the thick texture.
- Powdered sugar or sweetener: Powdered options dissolve more easily than granular ones. Use regular powdered sugar or a 1:1 powdered sugar substitute.
- Coconut milk: Choose unsweetened canned coconut milk. Full-fat coconut milk makes a richer, creamier pudding, while light coconut milk gives it a looser texture.
- Vanilla extract: Adds a little extra flavor. You can also experiment with extracts like caramel or banana.
How to Make Chia Seed Pudding With Coconut Milk
Mix the pudding
Add the ingredients to a jar, bowl, or blender. Mix until the chia seeds are evenly distributed and there are no dry pockets.
Chill until thick
Cover and refrigerate overnight. The coconut chia seed pudding is ready when it has thickened to a creamy, spoonable consistency.
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Tips for the Best Coconut Milk Chia Pudding
- Use powdered sugar or sweetener: It dissolves more easily into the coconut milk than granular options.
- Choose your coconut milk based on the texture you want: Full-fat canned coconut milk gives you a richer pudding. Light coconut milk makes it less rich and a little looser.
- Mix thoroughly: Make sure the chia seeds are evenly distributed so you don’t end up with clumps.
- Adjust after chilling: If your pudding is thicker than you like, stir in a small splash of coconut milk before serving.
- Use another milk if you prefer: Almond milk, soy milk, oat milk, and other non-dairy milks can also be used, though the finished texture and flavor will vary. My Keto Chia Seed Pudding uses almond milk if you want to see another version.
Topping Ideas
Keep it simple or add toppings like:
- Fresh strawberries, blueberries, or raspberries
- Coconut flakes
- Chopped nuts or seeds
- Chocolate chips
- A drizzle of your favorite nut butter
- Homemade Whipped Cream for a more dessert-like pudding
How to Store Chia Seed Pudding
Store coconut milk chia pudding in a covered mason jar or airtight container in the refrigerator for 4-5 days.
This makes it easy to prepare a few servings ahead and add your toppings just before eating. If you have extra coconut milk to use, my Keto Berry Smoothie is another easy breakfast option.
Frequently Asked Questions
For this recipe, the ratio of coconut milk to chia seeds is 4:1. In other words, use 1 cup of coconut milk for every 1/4 cup of chia seeds.
Yes. Use a powdered 1:1 sugar substitute instead of powdered sugar. This also works for readers looking for a keto chia pudding with coconut milk.
Yes. You can make chia pudding with almond milk, soy milk, oat milk, or another milk you enjoy. Coconut milk gives this version its distinct coconut flavor and creamy texture.
More Chia Pudding Recipes
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Chia Seed Pudding With Coconut Milk
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Ingredients
- ¼ cup Chia Seeds
- ¼ cup Powdered Sweetener
- 1 cup Unsweetened Coconut Milk
- 2 tsp Vanilla Extract
Instructions
- Add the ingredients to a jar or blender.
- Mix or blend to incorporate and sit in the refrigerator overnight.
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Recipe Notes
- Ratio: 1 cup coconut milk to 1/4 cup chia seeds.
- Sweetener: Powdered sugar or sweetener mixes in more smoothly.
- Texture: Full-fat coconut milk is richer; light coconut milk is looser.
- Chill: Refrigerate overnight, or until thick and spoonable.
- Too thick? Stir in a splash of coconut milk.
- Sugar-free option: Use a powdered 1:1 sugar substitute.
- Storage: Refrigerate for 4-5 days.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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