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!
Favorite Coconut Chia Pudding
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
- 1/2 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.
This is a staple in the diet of my twin toddlers. They LOVE it! I also love this thick liquid texture for letting the kiddos practice getting better with spoons. Plus, I know they’re getting good fiber, protein, nutrients.
I’m so glad to hear that!
Is this okay for a 14/15 month old?
Yes
Love this – it’s so yummy! Love making chia jam to go on top too.
Omg i really love this!!! Thank you for sharing recipes that are easy to make, healthy and yummy! One question though, can i give this to my 19th month old tot?
Yes, it should be fine for that age! I’m glad you enjoy it.
Enjoyed the recipe! It’s tart on its own, but I also never eat plain yogurt (I just feed it to my son)! I defrosted frozen strawberries to mix in which was the perfect addition to it. Love the texture with the chia seeds. Love your site 🙂
I’m so glad!
This is so good! I’ve tried other chia pudding recipes before that were “blah”, but this one is perfect. We all loved it (18 month old and mom and dad). This will be a regular in our rotation. Thanks!
I really enjoyed this. The chia puddings I’ve made in the past haven’t had yogurt in them. I liked how this one felt thicker and creamier. The tang of the plain yogurt was surprising the first time I ate it (I didn’t bother to put toppings on) but by the second helping, I was hooked. This is the one I’ll continue to make.
I’m glad to hear that and thank you for the feedback!
There, Amy! I have a fantastic ginger molasses cookie, but it’s got a good amount of white sugar in it since it’s an “adult“ recipe…do you happen to have a toddler recipe for molasses cookies? Thanks in advance!