This Coconut Chia Pudding is an ultra-creamy fiber-packed breakfast perfect for a healthy start to the day. Its creaminess comes from light coconut milk, and you will love the coconut pieces of shredded coconut in the pudding.

I love eating simple and healthy breakfasts in the morning and I think that nothing really beats the classic chia pudding. I’ve made so many variations over the years with my Dragon Fruit Chia Pudding, Tiramisu Chia Pudding, or Chocolate Peanut Butter Chia Pudding.

Let me share how to make this delicious and healthy breakfast!

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 4 base ingredients to make this chia pudding. Here’s how to pick them.

Chia Seeds – These tiny seeds absorb liquid to create the pudding’s gel-like texture, while also adding fiber, omega-3s, and protein. Use either white or black chia seeds, they have the same nutritional value and effect. If you dislike the texture of whole chia seeds, grind them into a powder before mixing. Avoid skipping or substituting chia seeds, as they are essential for the pudding’s structure.
Coconut Milk – This provides creaminess and the primary liquid for soaking the chia seeds. For a richer texture and stronger coconut flavor, use canned coconut milk (shake well before opening). For a lighter, lower-calorie pudding, opt for packaged unsweetened coconut milk. Other plant-based milks (like almond, oat, or cashew milk) can be used but will result in a less coconutty flavor.
Coconut Yogurt – Yogurt boosts the creaminess while adding probiotics for gut health. Unsweetened dairy-free coconut yogurt is ideal for a strong coconut flavor. If unavailable, swap with plain plant-based yogurt (like almond or soy). Alternatively, skip the yogurt and add more coconut milk for a lighter texture.
Maple Syrup – An optional natural sweetener that balances the richness of the coconut. You can replace it with agave syrup, coconut nectar, or a few drops of stevia for a sugar-free option. The pudding can also be left unsweetened and topped with naturally sweet fruits instead.
Shredded Coconut – This adds texture and boosts the coconut flavor in the pudding. Use unsweetened desiccated coconut for a smoother texture or coconut flakes for more chew. You can also sprinkle fresh grated coconut on top for an extra flavor burst.
Toppings: Fresh Strawberries, Maple Syrup, Shredded Coconut – The strawberries add a fresh, fruity contrast to the creamy pudding, while the syrup and extra coconut enhance sweetness and texture. Swap strawberries for other fresh fruits like mango, blueberries, or raspberries.

How to Make Coconut Chia Pudding

This recipe is really easy to whip up, here’s how in pictures.

Combine the dry ingredients in a mixing bowl.

Adding milk to the Coconut Chia Pudding base ingredients.

Pour the milk and coconut yogurt on the dry ingredients and stir to combine.

Mixing the Coconut Chia Pudding in a jar.

Incorporate the optional ingredients into the mixture.

Coconut Chia Pudding ready to place in the fridge.

Cover the jar and place it in the fridge overnight and enjoy it in the morning!

Carine’s Tips

I have a few more tips for you to make the best chia pudding.

Avoid Clumping – Stir the pudding every 2-3 minutes for the first 10 minutes after mixing. This ensures the chia seeds hydrate evenly and don’t form clumps. Use a fork or a handheld milk frother for best results.
Customize the Texture – For a creamier dessert-like pudding, use canned coconut milk. If you prefer a lighter breakfast option, go with packaged coconut milk. Adjust the thickness by adding more liquid if needed after the pudding has set.
Refrigeration Time – Let the pudding chill for at least 2 hours, but overnight refrigeration gives the best results for a fully thickened texture.
Pre-Grind Chia Seeds – Grind the chia seeds into a powder if you dislike their jelly-like texture. This also makes them easier to digest and prevents clumping altogether.
Use a Frother for Mixing – A handheld milk frother creates a fast motion that evenly distributes the seeds. If seeds clog the frother, clean it by running it in a glass of water.
Enhance the Coconut Flavor – Grate fresh coconut or use coconut-flavored yogurt to maximize the coconut experience. For a sweeter twist, toast shredded coconut and sprinkle it on top before serving.
Serve as Dessert – Add a drizzle of dark chocolate syrup or layer with fresh fruit compote for a decadent, healthy dessert option.
Portion and Store in Jars – Divide the pudding into individual jars for easy grab-and-go breakfasts. These can be stored in the fridge for up to three days.
Make Layers – Create a parfait by layering the chia pudding with granola, fruit, or nut butter for added texture and flavor.

Fancy Variations

This recipe is very easy to transform with additional flavors.

Tropical: Use coconut milk, shredded coconut, and top with pineapple chunks and a sprinkle of lime zest.
Berry: Mix in blueberries and raspberries before refrigerating and top with extra berries for a vibrant, antioxidant-packed treat.
Chocolate Coconut Pudding: Add 1-2 tablespoons of cocoa powder to the mix and a touch of maple syrup for a chocolatey coconut treat.
Nutty Crunch: Top with toasted almonds, pecans, or pistachios for added crunch and richness.
Spiced Version: Stir in a pinch of cinnamon or nutmeg for a cozy, spiced twist.

More Chia Pudding Recipes

Dragon Fruit Chia Pudding

Raspberry Chia Pudding

Tiramisu Chia Pudding

This Mango chia pudding is an easy healthy refreshing summer breakfast packed with delicious mango coconut flavor. Plus, it adds so many proteins, fiber, and vitamins to your morning that it will keep you energized for hours.

Mango Chia Seed Pudding

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Coconut Chia Pudding

No ratings yet

Print Review Save

Pin Save in Email

Prep Time: 10

Refrigerating: 6

Total Time: 6 10

Course: Breakfast

Cuisine: American

Servings: 2 servings

Calories: 259.9 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ ¼ cup Chia Seeds - (note 1)
▢ 1 cup Coconut Milk - (note 2)
▢ ¼ cup Coconut Yogurt - (note 3)
▢ 2 tablespoon Maple Syrup - (note 4) optional
▢ 2 tablespoons Shredded Coconut - (note 5)

Topping

▢ 2 Strawberries - fresh
▢ 1 teaspoon Maple Syrup
▢ 2 tablespoons Shredded Coconut

Instructions

In a small bowl, add chia seeds, coconut milk, coconut yogurt, maple syrup, and shredded coconut.
Use a fork to stir, or a handheld milk frother. Set it aside on the benchtop for the next 10 minutes, and every 2-3 minutes, stir to make sure the seeds don't form lumps.
Cover the bowl with a lid or plastic wrap, refrigerate at least 2 hours or overnight, until the pudding is thick and seeds have absorbed the liquid.
Serve with fresh fruits and extra shredded coconut on top.

Notes

Note 1: You can use white or black chia seeds, they are the same. You can also grind the chia seeds in a powder if you do not like the texture of soaked whole chia seeds.

Note 2: You can use any coconut milk, for a light, low calorie breakfast use packaged unsweetened coconut milk. For a creamier pudding use canned coconut milk, make sure you shake the can before opening and measuring.

Note 3: You can use any yogurt. I love unsweetened dairy-free coconut yogurt to add creaminess and coconut flavor to the pudding, especially if you used packaged coconut milk that is not as creamy as canned. You can skip yogurt for more coconut milk for a lighter texture.

Note 4: Any sweetener can be used like agave syrup, coconut nectar, or 1 drop of stevia for a low sugar option.

Note 5: Any type of dried coconut taste good, for more texture use coconut flakes, or for less texture use unsweetened desiccated coconut.

Storage: You can store the pudding in the fridge in sealed airtight jars for up to 3 days.

Equipment

Glass Jar (15 Oz)

Pin Recipe

Nutrition

Coconut Chia Pudding (4 Ingredients, Dairy-Free)