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Favorite Coconut Chia Pudding

Amy Palanjian
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.
5 from 7 votes
Prep Time 5 mins
Cook Time 0 mins
Total Time 2 hrs 5 mins
Course Snack
Cuisine American
Servings 6
Calories 257 kcal


  • 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.


  • 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.


  • 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.


Calories: 257kcalCarbohydrates: 13gProtein: 7gFat: 21gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 25mgPotassium: 293mgFiber: 6gSugar: 5gVitamin A: 9IUVitamin C: 2mgCalcium: 141mgIron: 2mg
Keyword coconut chia pudding
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