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Coconut Chia Seed Pudding Meal Prep

Coconut Chia Seed Pudding Meal Prep offers creamy tropical flavor, wholesome ingredients, and convenient make-ahead portions for busy breakfasts and snacks.
Print Recipe
Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 228
Ingredients Equipment Method Notes

Ingredients
  

Coconut Chia Pudding
  • 1 1/2 cups Coconut Milk well shaken
  • 1/2 cup Milk dairy or plant-based
  • 1/2 cup Chia Seeds fresh
  • 2 tablespoons Maple Syrup adjust sweetness
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt
Optional Toppings
  • 1/4 cup Pineapple diced
  • 2 tablespoons Toasted Coconut optional

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Meal Prep Containers
  • Scoop
  • Tray
  • Freezer
  • Refrigerator

Method
 

  1. Whisk coconut milk, milk, maple syrup, vanilla, and salt until smooth.
  2. Stir in chia seeds thoroughly. Rest for 10 minutes, then stir again to eliminate clumps and improve texture.
  3. Divide evenly into meal prep containers and seal tightly.
  4. Refrigerate for at least 4 hours or overnight until thick, creamy, and spoonable.
  5. Add pineapple and toasted coconut before serving. Stir in extra milk if a softer consistency is preferred.

Notes

For softer pudding, add a splash of milk before serving. For a firmer texture, increase chia seeds slightly. Freeze plain portions for up to 1 month and thaw overnight in the refrigerator. Add toppings after thawing for easier assembly. Customize with mango, berries, cocoa, cinnamon, or chopped nuts. Store covered in the refrigerator for up to 5 days.