This creamy Coconut Chia Pudding recipe is made with coconut milk, maple syrup, and shredded coconut. This creamy coconut chia pudding is an easy & healthy make ahead breakfast!
Amazing Coconut Cream Chia Seed Pudding
- Easy to Make – Stir all ingredients together and seal into jars and refrigerate. It’s that easy!
- Triple Coconut Flavor – With coconut cream, shredded coconut, and coconut extract, Coconut Lovers will beam!
- Perfect for Meal Prep – This make-ahead breakfast can be made in big batches the night before and enjoyed throughout the week!
My Favorite Coconut Chia Pudding Recipe
Stop all searches for an easy coconut chia pudding. Today’s creamy and luscious coconut chia pudding recipe is made with coconut milk, just a few minutes of prep, and a total of 5 ingredients. Coconut lovers, chia pudding lovers, and those who are just curious, gather ‘round because we’re making something beautiful, sweet, and satisfying. Grab your cutest jars, we’re heading to the kitchen to whip up delicious coconut chia seed pudding!
What is Chia Pudding?
What is chia pudding? Chia pudding is a delicious, no-cook recipe for a dessert-worthy pudding that’s made with chia seeds. The chia seeds are used to thicken the sweetened mixture to create a pudding-like texture.
For coconut chia pudding, I’ve taken classic chia pudding and amped up the coconut factor by three. This chia coconut pudding recipe is packed with coconut extract, shredded coconut, toasted coconut, and the base that already includes full-fat coconut milk.
Psst… Coconut Lovers, I think you’ll like these… Peanut Butter Coconut Balls • Chocolate Coconut Candy Clusters • Coconut Chocolate Bars • Breakfast Oatmeal Coconut Cookies
Creamy Coconut Chia Pudding Ingredients
If you’ve been around Beaming Baker long enough, you’re probably accustomed to our 5 ingredient and 3 ingredient recipes. This coconut chia seed pudding is a reader favorite because it calls for so few ingredients. Check it out:
- Full-fat coconut milk
- Coconut extract
- Pure maple syrup
- Chia seeds
- Shredded coconut
- Optionally: coconut whip, toasted coconut
How to Make Coconut Chia Pudding with Coconut Milk
Today, we’re going to learn how to make coconut chia pudding with coconut milk! Make sure to use full-fat coconut milk, since reduced fat coconut milk will be too liquidy for the right pudding texture and taste.
- Set aside 3 mini jars—these are the jars you will use to store your this recipe.
- Scoop full-fat coconut milk into a bowl and melt it. Whisk until smooth and liquidy. Whisk in coconut extract and maple syrup to taste. Add more for a sweeter taste, less for a less sweet pudding.
- Whisk in the chia seeds and coconut shreds until you get a well-mixed coconut cream chia seed pudding mixture. Allow to thicken. Whisk to evenly distribute the chia seeds and work through any clumps that remained.
- Pour the mixture into the jars. You can use a measuring cup with a lip for easier pouring (mine is 1/4 cup), or a spoon that will fit into the jar.
- Cover and refrigerate the jars for 2-4 hours, or overnight. Serve with coconut whip or toasted coconut and enjoy!
How Long Can I Keep This Coconut Chia Seed Pudding For?
If you use fresh ingredients, you can keep your coconut chia seed pudding for 5-7 days. Remember, the less fresh the ingredients, the fewer days you can keep your pudding. Same applies for chocolate chia pudding.
Coconut Recipes
For more delicious recipe ideas like coconut cream chia pudding, follow us on TikTok, Instagram, Facebook, and Pinterest. If you’ve tried this recipe, take a pic and tag us on Instagram using #beamingbaker. We can’t wait to see it! Sending you all my love and maybe even a dove, xo Demeter ❤️
Coconut & Chia Pudding Recipes
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Set aside 3 mini resealable jars.
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Scoop entire can of coconut milk into a heatproof, microwave-safe bowl. Heat in 10-second increments in the microwave until fully melted. Whisk until thoroughly mixed. Stovetop Instructions in Notes.
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Add coconut extract and maple syrup to taste. Whisk until thoroughly mixed.
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Add chia seeds and coconut shreds, whisking until well incorporated. Allow to set for 5 minutes.
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Whisk a few more times to stir through clumps and evenly distribute chia seeds. Pour mixture into mini jars, filling each jar almost to the top.
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Refrigerate for 2-4 hours (or overnight if desired) to allow chia pudding to thicken. The longer you refrigerate it, the thicker it’ll be. Optionally, top with coconut whip and toasted coconut chips. Enjoy! Storing instructions below.
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★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!
Stovetop Instructions: set a medium saucepan over low heat and transfer the entire can of full-fat coconut milk into the pan. Heat and stir just until melted and completely smooth. Transfer to a heatproof bowl.
Storing Instructions: Store in an airtight container, such as these mini jars, for up to 5-7 days.
