This creamy Coconut Chia Pudding is a deliciously gloopy, dairy-free treat. It’s made with coconut milk, soy milk and chia seeds for a naturally thick, satisfying texture. It keeps well, so great for meal prep, plus it has the benefits of chia seeds including fibre and omega 3s.
Jump to:
Why You’ll Love This Recipe
- Creamy, Thick Consistency: Chia seeds have an incredible ability to soak up to 10 times their weight in liquid according to Harvard. When combined with creamy canned coconut milk, you get a naturally gloopy consistency that is so satisfying to slurp off a spoon.
- A Nutritious Treat or Snack: Packed with fiber, and healthy fats like omega 3s, chia seeds are such a nutritious ingredient! You can learn more about chia seed health benefits from Harvard School of Public Health. I still consider this recipe to be more of a treat than some of my other chia pudding recipes as the coconut milk does make it a little higher in saturated fat. If you are looking for a lighter chia pudding, try one made with yogurt, milk or fruit instead of canned coconut milk, like my Blueberry Chia Pudding or Vanilla Chia Pudding.
- Easy Meal Prep: Chia pudding is so simple to make and only takes a few minutes of hands on prep. You’ll only need one bowl too, so not much clean up.
Ingredients You’ll Need
You can find the precise ingredient measurements in the recipe card at the bottom of this post, but here’s a quick list of everything you’ll need:
- Canned Light Coconut Milk
- Soy milk
- Chia seeds
- Vanilla extract
- Maple syrup
Optional:
These are optional toppings to make your chia pudding more of a sweet treat:
- Dark chocolate
- Coconut flakes for garnish
Instructions
Follow this step-by-step guide with photos to make Coconut Chia Pudding. For exact ingredient measurements, timings, and details, check the recipe card at the bottom of this post.
Step One: In a mixing bowl, combine coconut milk, soy milk, chia seeds, vanilla extract, and maple syrup. Stir well to mix. Leave for 5 minutes then stir again to avoid clumping.
Step Two: Refrigerate until it thickens into a pudding-like consistency. Then divide into jars or containers.
Step Three: Optional – melt dark chocolate and pour a thin layer on top. This is a delicious way to make it more of healthy dessert.
Step Four: Top the melted chocolate with with coconut flakes (optional) for to garnish.
Substitutions & Variations
- Milk Alternatives: You can use any kind of milk you’d like in this recipe – any plant-based milk or dairy milk will work so long as the chia seed to liquid ratio stays the same. Just keep in mind that the coconut flavor comes from the canned coconut milk, so if you remove that, then this will just be regular vanilla chia pudding. If you want a lighter option to canned coconut milk, but still want to keep the coconut flavor, you could try using coconut water or bottled coconut milk (not canned) instead.
- Sweetener Options: You don’t necessarily have to stick to maple, although I do think the flavor pairs well with the coconut. You can use any other kind of liquid sweetener like agave syrup, or even remove the maple altogether if you don’t mind an unsweetened chia pudding. If you prefer your chia pudding less sweet, I suggest leaving the syrup out, then gradually adding a sweetener of choice to the mixture and taste-testing until it’s right.
- Toppings: Instead of dark chocolate and coconut flakes, try chopped fresh fruit like mango, kiwi, raspberries or blueberries.
- Extra Protein: Chia seeds do contain some protein, but not a lot. If you want to boost the protein content in this recipe, pop in a scoop of your favorite vanilla protein powder. I like Ora protein as it is USDA certified organic, very smooth and isn’t too sweet. It blends in really nicely with chia pudding and also overnight oats recipes like my Cookie Dough Oats.
Storage
Store in an airtight container or individual jars in the refrigerator for up to 4 days. If you haven’t put the chocolate topping on and notice a little water on top, that separation is normal, just stir it back in.
Expert Tips
Make sure to stir your chia pudding mixture twice before refrigerating to avoid clumping. I recommend waiting five minutes, then stirring again before transferring to the fridge to set fully.
FAQ
Yes, you can substitute coconut milk with coconut water or bottled coconut milk for a lighter, less creamy consistency. Note that the canned coconut milk is what gives the chia pudding its flavor, so although you can use other milks like dairy, almond, oat or soy, the the coconut flavor will be missing.
It typically takes at least 2 hours to thicken, but for the best consistency, let it sit overnight in the refrigerator.
If you find for some reason your pudding is a little too runny, add a teaspoon or two more chia seeds, mix in thoroughly and leave it to sit for another two hours. If your pudding is too thick, stir in a little extra milk until you reach your desired consistency.
More Chia Pudding Recipes
If there’s one thing I’ve learned as a foodie blogger: chia pudding is popular. I think it’s something about that naturally gelatinous consistency that makes your taste buds and brain tingle! I have tested a lot of different flavors now, some of my most popular ones are Tiramisu Chia Pudding (which has had over a million views on social media now!), Chocolate Chia Pudding (I blend it so it is smooth like chocolate mousse) and for something more refreshing, try my Blueberry Chia Pudding or Mango Chia Pudding.
Coconut Chia Pudding
Ingredients
- 1 cups Light Coconut milk Canned
- 1 cup Soy milk
- ½ cup Chia seeds
- 2 tsp Vanilla extract
- ¼ cup Maple syrup
- ¼ cup Chopped dark chocolate (optional)
- Coconut flakes for garnish (optional)
Instructions
- Add coconut milk, soy milk, chia seeds, vanilla extract and maple syrup to a large mixing bowl. Stir to combine. Rest for 5 minutes, then stir again, breaking apart any clumps.
- Transfer into individual jars or containers. Optional: melt chocolate and pour a thin layer over the top of each jar or container and garnish with coconut flakes. Refrigerate for at least 2 hours (or overnight), or until it reaches a thick, gelatinous pudding consistency.
Leave a Reply