This creamy Coconut chia pudding is gluten free, dairy free, refined sugar free, nut free and egg free. Chia pudding makes for a delicious plant based, allergy friendly snack or breakfast. Coconut chia pudding is so easy to make and has a delicious coconut flavor, while being packed with nutrition!
There is good reason for chia pudding being as popular as ever. Not only does it taste delicious, but it is a great way of adding a heap of nutrition to your diet, like omega 3 fatty acids, calcium, magnesium, protein and fiber! This creamy pudding is also perfect to meal prep for grab-and-go breakfasts or snacks. You might also like to try my Blueberry Chia Pudding, Banana Chia Pudding or Chocolate Chia Seed Pudding! Other make-ahead breakfasts that you might like are my Chocolate Chip Overnight Oats or my Peanut Butter Chocolate Overnight Oats.
What's to Love About Coconut Chia Pudding
- allergy friendly - chia pudding can easily be made nut free and dairy free. This recipe is also gluten free, egg free and vegan.
- great to meal prep - this easy recipe is really quick to mix together, coconut chia pudding is an excellent healthy breakfast recipe to make a big batch of and divide between mason jars or airtight containers, ready for easy and healthy breakfasts for busy mornings throughout the week.
- simple ingredients - this recipe uses just a handful of recipes, all of which can be found at your local grocery store.
- delicious - this creamy chia pudding is just sweet enough and has a delicious texture, perfect for topping with your favourite toppings.
Ingredients Notes & Substitutions
Find a list of all of the ingredients you will need to make this yummy pudding below. All of the ingredients are easily found at your local grocery store. For the ingredient quantities, see the recipe card at the bottom of this post.
- chia seeds - you can use white chia seeds or black chia seeds, nutritionally they are very similar. The only real difference is the colour.
- coconut yoghurt - I use a coconut yoghurt that is thick and creamy and unsweetened. You could also use full-fat coconut milk.
- coconut milk beverage - you can swap the coconut milk beverage for any other non-dairy milks, like almond milk, oat milk or cashew milk. You can also use cows milk if you prefer.
- pure maple syrup - I love using maple syrup as my natural sweetener of choice. You can also use honey, agave nectar or even monk fruit if you prefer no sugar.
- vanilla extract - I love adding vanilla extract for extra flavour but it isn't necessary if you don't have any on hand. You could swap for rose water for something a little different!
There are lots of different options for toppings for chia pudding. Here are some of my favourites.
- nut or seed butters - like peanut butter, almond butter or tahini.
- cacao nibs, toasted almonds, coconut flakes, unsweetened shredded coconut and/or hemp seeds
- homemade granola - I love using my hemp seed granola or almond vanilla granola to top chia pudding.
- fresh fruit - tropical fruits like ripe mango, pineapple and papaya go perfectly with this coconut chia pudding recipe! Fresh berries and cherries are perfect as well!
Chia pudding is also incredibly versatile. Starting with a simple coconut base, you can create many different flavours and variations. See some yummy flavour combinations below:
- Add cacao powder to the chia pudding and serve topped with coconut yoghurt and grated dark chocolate.
- Add matcha powder and top with raspberries.
- Top with cinnamon stewed apples.
- Top with your favourite granola or nuts & seeds as well as fresh berries or seasonal fruit.
- Add rose water and top with berry chia jam, chopped pistachios and rose petals for a Mediterranean feel.
How to Make Coconut Chia Pudding
Making chia pudding is seriously so easy, if you haven't made it before already then you're going to wonder why you haven't! To make the perfect healthy breakfast follow my step-by-step instructions below.
First, add the chia seeds, maple syrup, vanilla extract and coconut milk beverage to a mixing bowl. Whisk to combine. Continue whisking slowly until the chia seeds start to absorb some of the liquid, this is to prevent the chia seeds from clumping together.
When the chia pudding mixture starts to thicken, add the coconut yoghurt and whisk to combine well. Cover the bowl with plastic wrap or a clean tea towel and place into the fridge to set. Once the chia pudding has a thicker pudding consistency, remove from the fridge and divide between airtight containers or mason jars.
Top with your choice of toppings, place the lid onto each container and return to the fridge to store until you're ready to eat.
Chia pudding will keep well in the fridge in an airtight container or mason jar for up to 4-5 days. If keeping in the fridge for more then 2 days, I would recommend topping with fresh fruits and berries on the day of eating, to prevent the fruit from spoiling.
Health Benefits of Chia Seeds
Chia seeds are a nutritional powerhouse. As I mentioned earlier, Chia seeds are filled with beneficial nutrients, like magnesium, calcium, protein and omega 3. Some of the health benefits of including chia seeds in the diet are:
- improved digestion and gut health thanks to dietary fibre.
- more stable blood sugar levels - dietary fibre, essential fatty acids and protein from chia seeds help to promote more stable blood sugar levels.
- reduced risk of cardiovascular disease and diabetes.
- Measuring Cups
- ¼ cup chia seeds
- 1 cup coconut milk drinking
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- ⅓ cup coconut yoghurt
- 1 mango cubed
- 2 tablespoons fresh raspberries
- 2 tablespoons coconut flakes
- Add chia seeds, vanilla extract and maple syrup to a medium sized bowl.
- Pour in the coconut milk, whisking to combine. Continue whisking until the chia seeds begin to absorb the liquid.
- Once the mixture begins to thicken, add the coconut yoghurt and whisk to combine. Cover with plastic wrap or a clean tea towel and refrigerate for around two hours or until the chia pudding has set.
- Divide the pudding between two bowls and top with fresh mango, raspberries and coconut flakes and serve cold.
- nuts & seeds
- coconut yoghurt
- grated dark chocolate
- stewed fruit