Creamy Coconut Milk Chia Pudding with Yogurt

Erin Indahl-Fink

Looking for a dairy-free chia pudding with coconut milk? This creamy, delicious coconut milk chia pudding with yogurt can be made with plant-based options to keep it dairy free. High in fiber, this chia pudding is the perfect snack or breakfast option.

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Coconut milk chia pudding topped with fresh berries and toasted coconut.

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Prep Time 5

Total Time 4 5

Course Breakfast, Snack

Cuisine American

Servings

Calories 274 kcal

Equipment

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

Storage: store the chia pudding in the refrigerator. The pudding will keep for 5-7 refrigerated. I don't recommend freezing chia pudding.

Nutrition

Serving: 1gCalories: 274kcalCarbohydrates: 44gProtein: 8gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 6gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 107mgPotassium: 179mgFiber: 11gSugar: 3gVitamin A: 13IUVitamin C: 16mgCalcium: 305mgIron: 2mg

Keyword coconut milk chia pudding, chia pudding with coconut milk, chia and coconut milk pudding, chia pudding with yogurt

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