Go Back

Coconut Chia Seed Pudding Recipe

Coconut Chia Seed Pudding Recipe delivers creamy tropical flavor, wholesome ingredients, and an easy make-ahead option for breakfast, dessert, or 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: 230
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 to taste
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt
Optional Toppings
  • 1/4 cup Mango diced
  • 2 tablespoons Toasted Coconut optional

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Storage 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 for an even, creamy texture.
  3. Divide the mixture into containers and cover tightly.
  4. Refrigerate for at least 4 hours or overnight until thick and spoonable.
  5. Top with mango and toasted coconut before serving. Add a splash of milk if you prefer a softer consistency.

Notes

For a softer pudding, add extra milk before chilling. 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 pineapple, berries, cocoa, cinnamon, or chopped nuts. Store covered in the refrigerator for up to 5 days.