Creamy, satisfying, and packed with wholesome ingredients, this chia seed and coconut milk pudding is a simple, make-ahead breakfast that feels like a treat but is serious fuel. Made with canned coconut milk for richness and chia seeds for fiber, protein, and healthy fat, it's easily customizable with your favorite toppings and mix-ins. Whether you're going for high protein, dairy-free, or vegan, this recipe flexes with your needs and tastes great straight from the fridge.
I first fell in love with coconut chia pudding while traveling-especially a creamy version served at a luxury Las Vegas buffet, and recently at a lodge near Glacier National Park. Both reminded me how delicious (and convenient) it is for breakfast. Once home, I started creating my own versions with canned coconut milk for creaminess, protein for staying power, chia seeds, and just a little sweetener. The result? A nourishing breakfast that's easily customizable and easy to meal prep for grab-and-go mornings.
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Why You'll Love Chia Pudding with Coconut Milk
- Creamy & Satisfying - Made with full-fat coconut milk, this coconut chia pudding recipe is rich and feels indulgent-naturally gluten-free, dairy-free, and works for a variety of lifestyles.
- Totally Customizable - Add fresh fruit, a swirl of nut butter, a dash of cinnamon, or some protein powder.
- Make Ahead Meal Prep - A blender makes it easy but you can whisk by hand, then portion, chill, and you're done. Make it once, enjoy it all week.
For another terrific recipe with chia seeds, try high protein overnight oat with chia seeds.
What You'll Need
- Coconut Milk - Use full-fat canned coconut milk for the richest, creamiest texture. Light coconut milk will work too, but it won't be as satisfying.
- Almond Milk - I use my homemade almond milk, which is thicker because it's unstrained. If you're using store-bought, it still works fine-just be sure to choose an unsweetened variety and read labels for additives.
- Chia Seeds - I prefer white chia seeds for aesthetics-they look prettier in the finished pudding, but black chia seeds work just as well.
- Flavoring - A splash of pure vanilla extract adds warm flavor.
- Sweetener - Use what suits your lifestyle: maple syrup, honey, or a sugar-free option like monk fruit maple syrup, monk fruit honey, or a plain monk fruit blend.
- Protein Powder (Optional) - For extra staying power, stir in half a scoop of your favorite protein powder. I use whey, but plant-based or collagen powders are great too.
Please see the recipe card for measurements and salt.
Chef's Note: The thickness of chia pudding depends in part on the milk you use. Canned coconut milk varies-some are thicker (with guar gum), others more fluid (no gums). Store-bought almond milk is usually thinner (strained) than my homemade (unstrained). If your pudding is too loose, stir in another tablespoon of chia seeds and chill overnight until you get your desired consistency.
For a delicious smoothie with coconut, try this creamy mango banana smoothie.
Substitutions and Variations
I haven't tried every single combo (there are so many), but you'll have fun experimenting. Make chia and coconut pudding your own and discover your favorite twist!
- Milk Options - I recommend full-fat canned coconut milk for creaminess, but you can swap the almond milk for oat, cashew, flax, or hemp milk. Just be sure to choose unsweetened varieties for more control over sugar.
- Toppings - Go savory or sweet. Add diced mango, fresh berries, sliced banana, or copped seasonal fruit. This blueberry compote is one of my favorites (and what's in the photo). Shredded coconut, cacao nibs, or chopped nuts work too.
- Flavor Boosters - Stir in cinnamon, cardamom, ginger, cocoa powder, espresso powder, to change things up.
- Sweeteners - Maple syrup, honey, date syrup, agave, or sugar-free options like stevia, monk fruit, or allulose all work. Start with less and adjust to taste.
- Protein Options - Use collagen, pea protein, or a naturally flavored powder to match your morning goals. For a nut-free option, skip the almond milk and use oat or flax milk.
Chef's note: If your chia and coconut pudding doesn't set as thick as you'd like, simply stir in another tablespoon of chia seeds and let it rest a bit longer, and adjust next time you make it. Also, try making homemade almond milk. It's quick, easy, and makes a difference. It's what I use.
How to Make Chia Pudding With Coconut Milk
- Add milks and protein powder to a blender container and blend smooth.
- Add the chia seeds, honey, vanilla, and a pinch of salt, and blend briefly on low until mixed.
- Pour the chia pudding into 4 containers or glasses to set up, ready for the refrigerator.
Chef's Note: Why Add Protein? Chia pudding is rich in fiber and healthy fats, but low in protein on its own. Adding protein-whether from protein powder or collagen, helps keep you full longer, balances your macros, and gives you a stronger start to the day. It's an easy way to make this breakfast work harder for you.
Serving Suggestions
Serve chia pudding chilled straight from the fridge, or gently warm it in cooler months for a cozy, porridge-like feel. Top with:
- Fresh seasonal fruit - berries, peaches, or pomegranate seeds.
- My blueberry compote - a naturally sweet, antioxidant-rich topping.
- Sliced banana and a drizzle of maple syrup - simple and comforting.
- Chopped nuts or seeds - for a little crunch and extra staying power.
Customize it to fit your mood or what's in season-it's one of the best parts of making chia pudding with coconut milk.
Storage Tips for Chia Pudding
Chia pudding is perfect for make-ahead breakfasts or snacks.
- Refrigerate: Store in an airtight container in the fridge for up to 4-5 days. Stir before serving, as it can thicken or settle slightly as it sits. Add a splash of milk if it gets too thick.
- Freeze? Technically yes, but… Because of the high fat content in coconut milk, the texture may change once thawed and can separate. While you can freeze it for up to a month, I recommend making it fresh for the best texture and flavor. It's quick, easy, and lasts 4-5 days in the fridge.
Recipe FAQs
Yes, but the texture will be thinner and less creamy. If you're using light coconut milk, try adding a little less liquid or more chia seeds to help it set properly.
It could be the type of milk (some are thinner than others), or the chia seeds may be older. To fix it, stir in an extra tablespoon of chia seeds and refrigerate overnight.
Stir in a half scoop of your favorite protein powder collagen peptides, or top it off with some Greek yogurt. This makes it more filling and balanced, especially as a make-ahead breakfast.
Yes, it is nice warmed up. While chia and coconut pudding is often served chilled, you can warm it gently in the microwave at lower power for a cozy breakfast, especially in cooler weather.
Yes, black chia seeds set up the same wasy as white chia seeds, the white ones just look nicer in the pudding. Use whatever you prefer and is available.
More Delicious Breakfast Recipe Ideas
For more breakfast recipe ideas from pancakes to waffles, and smoothies to avocado toast, pleas check out the breakfast index page.
Did You Make This Recipe?
If you make chia pudding with coconut milk, please add your comment and let me know how you liked it. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Chia and Coconut Milk Pudding
Equipment
Ingredients
- ½ cup unsweetened almond milk
- ¼ cup canned coconut milk
- 1 ½ tablespoon protein powder
- 3 tablespoons white chia seeds
- 2 teaspoons honey or sugar-free honey maple syrup or monk fruit,
- ½ teaspoon vanilla extract or almond extract
- 1 pinch sea salt
Optional
- ⅛ teaspoon cinnamon or other warm spice
Instructions
- Add the almond milk and coconut milk to a blender along with the protein powder, blend briefly on low until smooth. Add the chia seeds, sweetener of choice, vanilla, a salt and blend briefly until incorporated, the portion into jars or glasses. Refrigerate overnight for the chia pudding to set up. Serve chilled or warmed up in the microwave on lower power for a minute.
Notes
- Milk Options - Swap the almond milk for oat, cashew, flax, or hemp milk. Just be sure to choose unsweetened varieties for more control over sugar. The viscosity of the milk may effect the thickness.
- Flavor Boosters - Stir in cinnamon, cardamom, ginger, cocoa powder, espresso powder, to change things up.
- Sweeteners - Maple syrup, honey, date syrup, agave, or sugar-free options like monk fruit, or allulose all work. Start with less and adjust to taste.
- Protein Options - Use collagen, pea protein, or a naturally flavored powder to match your morning goals.
- Tree nut allergies - For a tree nut-free option, skip the almond milk and use oat or flax milk.
Nutrition
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