Looking for a delicious coconut milk chia pudding recipe that works with your dietary needs? This creamy coconut milk chia pudding with yogurt can be made with plant based coconut milk and yogurt. Amazing texture and flavor with added coconut and customizable toppings for the ultimate healthy snack!
Do you love a cold, creamy snack but can’t do dairy? This coconut milk chia pudding is great for anyone that has a hard time digesting dairy and needs a plant based chia pudding option.
Made with coconut milk, this ultra creamy chia pudding can be made with a coconut milk-based yogurt, or regular yogurt. With the addition of the chia seeds, coconut and sweetener, this chia pudding is incredibly simple to make.
In this post I’ll show you how to make chia pudding, the ingredients you’ll need, how to store, and what to eat with this high-fiber breakfast or snack.
What do I need to make chia pudding with coconut milk?
- Chia seeds – this is an essential ingredient to chia pudding. These seeds can be found in the baking aisle near the flours and sugars. It can also be found in the health foods section of the grocery store. You can also order it on Amazon here.
- Coconut milk – there are several brands of coconut milk on the market. I like this shelf-stable option made by So Delicious. It’s great for chia pudding, smoothies and overnight oats as well.
- Greek Yogurt or Coconut Yogurt – I used Fage Greek yogurt for this recipe, but Coconut milk yogurt is also a great option, especially if you need to be dairy-free.
- Granular Sweetener – I use and enjoy Whole Earth granular Monk Fruit sweetener, as a good quality calorie-free sweetener. You can also sweeten your pudding with honey or maple syrup.
- No sugar added shredded coconut – this ingredient is optional, but a great way to add extra texture and coconut flavor to your pudding.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make coconut milk chia pudding?
Making chia pudding is a very simple process that involves just mixing ingredients and refrigeration.
You’ll begin by mixing together the milk, yogurt, chia seeds, sweetener and coconut. I recommend using a small whisk to make sure everything this well combined.
Once the ingredients are well combined and have a smooth texture, pour the pudding mixture into a resealable container, and add a lid.
Refrigerate the chia pudding for at least 4 hours or overnight. Refrigerating and letting the seads soak and “plump up” is necessary for the liquid to become more thick and pudding-like.
Once the pudding has had time to sit and thicken, it is ready to be enjoyed.
Chia Pudding Mix-In’s and Topping Ideas:
Here are some of our favorite ingredients to mix into chia pudding or add as a topping. These are great ways to customize your pudding:
- Fresh fruit and berries – fresh fruit not only adds extra flavor and texture to the pudding, but also brings in added fiber. Think strawberries, blueberries, raspberries, cherries, kiwi, peaches, banana slices, mango, pineapple and even apple chunks.
- Protein or Collagen Powder – mixing in a serving of your preferred protein or collagen powder is a great way to increase the protein content. Feel free to use a flavored or unflavored option that best fits your dietary needs.
- Seeds and Nuts – stirring in some sliced almonds, pepitas or chopped walnuts would be a great way to add some extra crunch, and also some good fats and Omega-3 fatty acids.
- Honey or maple syrup – instead of a granular sweetener, you could opt for honey or maple syrup for added sweetness.
- Low sugar granola – many store-bought granolas have quite a bit of added sugar. Opt for a homemade option like this Cranberry Maple Granola from On My Kids Plate.
Need some other chia seed pudding recipes? These are some great options:
Frequently asked questions about making chia pudding:
Kept refrigerated chia pudding will last for up to 5-7 days. Be sure to store in an airtight container and keep refrigerated.
While chia seeds do contain some protein, about 4.6 grams per a two-tablespoon serving, it is not considered to be a high protein food. It is, however, a great source of fiber with 9.7 grams per serving.
Glass resealable containers are best for storing chia pudding. These stackable jars with sealable lids are fantastic for storing chia pudding, yogurt parfaits and more. Additionally, these glass meal prep containers are another great option, especially if you’re adding extra fruit, berries and nuts to your pudding.
Be sure to check out all of my Favorite Meal Prep Containers. Having some quality containers at the ready is very helpful in prepping health meals and snacks in advance.
If you’re prepping this chia protein pudding for your week, and it may be 4-5 days before you enjoy your pudding, it is best to keep berries, bananas and other fruit separate from the pudding. Once berries, especially strawberries, are sliced they begin to let out water.
For best results, choose a container where you can store your fruit and pudding separately. I have a great resource on all things Breakfast Meal Prep that includes over 25 recipes tips and ideas to help make healthy breakfasts in advance.
Once mixed together, chia pudding will need at least 4 hours or overnight for the chia seeds to soak and plump up. Once the seeds plump up, the pudding consistency becomes much thicker and ready to be enjoyed.
What can I eat with coconut chia pudding?
Although coconut milk chia pudding is rich in fiber, by itself it is a little low in protein. I would recommend pairing your pudding with a higher protein breakfast option, like eggs. Here are some great egg recipes:
- Freezer Friendly Breakfast Sandwiches
- Cottage Cheese Egg Bake
- Egg and Sausage Scramble
- Starbucks Copycat Egg White Egg Bites
- Ham and Veggie Egg Cups
- Spinach and Mushroom Frittata
- Healthy Egg Casserole by Randa Nutrition
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Creamy Coconut Milk Chia Pudding with Yogurt
Ingredients
- ½ cup coconut milk
- ½ cup coconut milk yogurt or Greek yogurt
- 2 Tablespoons chia seeds
- 2 Tablespoons unsweetened shredded coconut optional
- 2 teaspoons granular monk fruit sweetener or your preferred sweetener
Instructions
- In a medium mixing bowl, add the coconut milk, yogurt, chia seeds, sweetener and coconut. Whisk together well until smooth.
- Pour the pudding into a resealable container, and add a lid. Refrigerate for at least 4 hours or overnight. (It is necessary for chia pudding to have time to soak and for the seeds to plump. This step shouldn't be skipped.)
- Enjoy with your preferred toppings, like berries, fruits, nuts, granola or nut butter.
Notes
Nutrition
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