Favorite Coconut Chia Pudding

Transform simple ingredients into nutrition-packed Coconut Chia Pudding. It’s a perfect kids breakfast or snack that parents will enjoy too!

I’m always looking for easy homemade breakfast and snack options that are nutritious and that the kids and I both like—this Coconut Chia Pudding is a favorite option. We’ve been making this recipe for years and love topping it with all sorts of fresh fruits.

Chia pudding—chia seeds are soaked in a liquid and they turn into a sort of a thick gel (which I realize sounds odd, but it’s what happens!)—is packed with healthy fats, fiber, and some protein.

It has a pleasant thick texture that’s similar to the consistency of pudding. And it’s a yummy way to offer up calcium to kids. (I also have a Chocolate Chia Pudding, if that sounds more appealing.)

(You may also like Coconut Rice or Coconut Chips if you are a coconut fan like I am!)

Ingredients You Need

To make this Coconut Chia Pudding recipe, you’ll need to have the following ingredients on hand.

• Canned unsweetened coconut milk (full fat or light): This adds coconut flavor and fats to the recipe (which helps us stay full). It also creates the creamy base, along with the yogurt.
• Whole-milk plain Greek yogurt (or nondairy equivalent): To mix into the coconut milk and add calcium. The thickness helps create the creamy base to the recipe. To make this vegan, use nondairy yogurt or additional coconut milk.
• Chia seeds: These thicken the mixture into a pudding-like consistency as they soften (their crunch goes away) and are a good source of beneficial fats, including omega-3 fatty acids, and fiber.
• Maple syrup: For a little sweetness, I add maple syrup. You can also do honey for kids over age 1 or another preferred sweetener.
• Vanilla extract: This adds another subtle flavor that works nicely with the coconut.

TIP: We like to top ours with fresh fruit such as berries like blueberries, raspberries, or diced strawberries for additional flavor, but that’s optional.

Step-by-Step Instructions

Here’s a look at the basic method in this Coconut Chia Pudding recipe so you know what to expect. Scroll down to the bottom of the post for the full specifics.

1. Add the ingredients to a bowl.
2. Stir together to make a mixture that has the seeds evenly distributed and without any clumps.
3. Add to airtight containers and store in the fridge to allow the chia seeds to plump and absorb the liquid.
4. Top with fruit, granola, or any other desired toppers and serve.

TIP: Note that this is meant to be served cold.

Frequently Asked Questions

How to Store

Store the Coconut Chia Pudding in the fridge in airtight containers for up to 3-5 days. This is best served cold out of the fridge, so it’s perfect to make ahead and eat throughout the week.

(This is one of my favorite postpartum snacks since it is filling and satisfying.)

Best Tips for Success

• Use canned coconut milk for the best coconut flavor in this chia seed pudding.
• If your yogurt is lumpy and not stirring up well, use a whisk to make a smooth mixture.
• You can make this a little smoother by blending the mixture up in a blender before popping it into the fridge or using ground chia seeds.
• Store in individual snack cups, a mason jar, or another storage container.
• Add unsweetened coconut flakes for more coconut flavor.

Related Recipes

Desserts

Easy Chocolate Avocado Pudding

Breakfast

Quick Blueberry Chia Seed Jam

Breakfast

How to Make Overnight Oats

Breakfast

Easy Quinoa Pudding

---

I’d love to hear your feedback on this recipe if you try it, so please leave a rating and comment below!

This post was first published February 2020.