Transform simple ingredients into nutrition-packed Coconut Chia Pudding. It’s a perfect kid’s breakfast or snack that parents will enjoy too!
Coconut Chia Pudding
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—which is where chia seeds are soaked in a liquid and they turn into a sort of a thick, gel (which I realize sounds weird, but is 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.
Ingredients in Coconut Chia Pudding
To make this recipe you’ll need:
- Canned coconut milk (full fat or light)
- Whole milk plain Greek yogurt (or nondairy equivalent)
- Chia seeds
- Maple syrup
- Vanilla extract
TIP: We like to top ours with fresh fruit for additional flavor, but that’s optional. (The glass jars shown in Photo 4 are from Weesprout.)
How to Make Coconut Chia Pudding Step-by-Step
Here’s a look at the basic method in this recipe. Scroll down to the bottom of the post for the full specifics.
- Add the ingredients to a bowl.
- Stir together.
- Add to airtight containers and store in the fridge to allow the chia seeds to plump and absorb the liquid.
- Top with fruit, granola, or any other desired toppers and serve.
TIP: This is meant to be served cold.
Frequently Asked Questions
This easy snack has a load of healthy omega fatty acids, plus protein and yummy flavor. So yes!
I like to store it for 3-5 days in airtight containers.
Sure! Use your favorite nondairy Greek-style yogurt.
Tips for Making the Best Coconut Chia Pudding
- Use canned coconut milk for the best coconut flavor.
- Use regular milk if you’re not into coconut.
- If your yogurt is lumpy and not stirring up well, use a whisk to make a smooth mixture.
- Top with fresh fruit, granola, or other desired toppers.
- 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.
- You may also like my Quinoa Pudding and my Chocolate Avocado Pudding.
I’d love to hear your feedback on this recipe if you try it, so please leave a rating and comment below!
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Favorite Coconut Chia Pudding
- Prep Time: 5
- Total Time: 2 hours 5 minutes
- Yield: Serves 4–6 1x
- Category: Snack
- Method: No-Cook
- Cuisine: American
Description
I like to use canned full-fat coconut milk for the best flavor and creamy texture, though you can use “light” coconut milk if that’s what you can find at your store.
Ingredients
- 14.5-ounce can coconut milk (full-fat or light)
- 1 cup plain whole milk Greek yogurt
- 1 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- ½ cup chia seeds
- Fresh fruit, shredded coconut, granola, sprinkles, or jam, as desired.
Instructions
- Add all ingredients to a medium bowl except the toppers. Stir together to make a smooth mixture.
- Add to airtight containers (I like to do small snack-size ones but you can do one larger container too) and store in the fridge for at least 2 hours and up to 3-5 days.
- Serve cold topped with desired toppings.
Notes
Store in the fridge in airtight containers for up to 3-5 days.
Dairy-free: Use nondairy Greek-style yogurt.
Use canned coconut milk for the best coconut flavor.
Use regular milk if you’re not into coconut.
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.
If your yogurt is lumpy and not stirring up well, use a whisk to make a smooth mixture.
Top with fresh fruit, granola, or other desired toppers.
Keywords: coconut chia pudding
