Chia Seed Pudding with Coconut Milk – 5-Min Easy & Creamy Recipe

If you’re looking for a no-fuss breakfast or snack that feels like dessert—but fuels your day—you’ll love this chia seed pudding with coconut milk. Creamy, lightly sweet, and endlessly customizable, this recipe takes just five minutes of prep and lets your fridge do the magic overnight. Whether you’re new to chia or already obsessed, this pudding brings together the richness of coconut milk with the power of chia seeds in the most satisfying way. Plus, it’s dairy-free, meal-prep friendly, and naturally gluten-free.

The Story Behind My Coconut Chia Obsession

There’s something nostalgic about overnight puddings. Maybe it’s the ritual of stirring something simple in a bowl before bed and waking up to something wonderful. For me, chia seed pudding with coconut milk became a staple during a long, hot summer in Barcelona, where I craved something cooling but nourishing. I was styling a shoot for a tropical-themed brunch spread and needed something that looked beautiful layered in jars—but also held up under the lights. Coconut milk was the hero: thick, rich, and naturally sweet enough to balance the earthy texture of chia.

At home, I kept tweaking until I found my favorite version. Just a handful of ingredients—light coconut milk, chia seeds, vanilla, and maple syrup—created the most luscious texture. It reminded me of coconut cream pie overnight oats, but even easier to prep. The best part? It’s wildly versatile. Some mornings I’ll top it with juicy blueberries or chopped mango; other days I reach for crunchy nuts or a swirl of jam like I do with blueberry swirl yogurt bites.

If you’ve never tried chia seed pudding with coconut milk, you’re in for a treat. It’s one of those recipes that feels indulgent but is secretly packed with fiber, healthy fats, and plant-based protein. You can serve it in fancy jars, but honestly, I often eat it straight from the mixing bowl. No judgment here—just good food, made simple.

The Perfect Ratio & Ingredients Breakdown

PIN IT

One of the most common questions about chia seed pudding with coconut milk is the ratio. And for good reason—too much liquid, and you get soup. Too many seeds, and it’s like eating gelled pebbles. The sweet spot? 3 tablespoons of chia seeds for every 1 cup of coconut milk.

This ratio yields a silky, spoonable texture that thickens beautifully overnight. I use a 14-ounce can of light coconut milk and 5 tablespoons of chia seeds, which is just about perfect for four portions. Stir in a tablespoon of honey or maple syrup, a splash of vanilla, and a tiny pinch of salt to bring the flavors to life. The chia seeds absorb the liquid, expand, and create that pudding-like consistency we all love.

PIN IT

You can experiment with using full-fat coconut milk for an ultra-rich version or go for coconut beverage milk if you prefer it lighter. The key is always stirring well—especially at the beginning—and giving the seeds time to soak. If you want an even smoother texture, you can blend the mixture before chilling. I do this sometimes when serving it to guests or pairing it with indulgent toppings like healthy Twix bars for dessert.

Even better? This chia seed pudding stores like a dream. Just like frozen cherry vanilla cola keeps well in the freezer, your pudding can be portioned out and stored in jars for up to 5 days—making it an ideal grab-and-go breakfast or post-workout snack.

Once you’ve nailed the ratio, you’re only limited by your imagination. Try it with cocoa powder, pureed fruit, or even a spoonful of nut butter swirled in before chilling. The texture is forgiving and fun to customize—every spoonful is a new possibility.

Flavor Boosts & Topping Ideas to Love

PIN IT

The beauty of chia seed pudding with coconut milk is that it acts like a blank canvas. Once you’ve got the base recipe down, the real fun begins—toppings, flavors, and swirls that make every bowl feel brand new.

First, let’s talk about sweetness. While maple syrup or honey gives the pudding a warm, subtle sweetness, you can also add mashed banana or a splash of date syrup for something more whole-food based. A pinch of cinnamon or cardamom can add spice, while cocoa powder gives a chocolatey depth without overpowering the coconut vibe.

Some mornings, I mix in mashed berries for a fruity twist. Other times, I keep it simple with a dollop of jam and sliced almonds. When I’m feeling adventurous, I swirl in a spoon of peanut butter or top it with blueberry Greek frozen yogurt for a high-protein breakfast that eats like dessert.

If you want a tropical escape in a bowl, try layering the pudding with chopped pineapple, mango chunks, and toasted coconut flakes. It reminds me of summer getaways and tastes like sunshine. You could even go indulgent and top it with crumbled mint chocolate chip protein balls for a dessert-meets-superfood vibe.

Here’s a quick visual of some delicious topping combos:

Flavor Theme	Toppings
Tropical	Mango, pineapple, toasted coconut
Berry Bliss	Blueberries, raspberry jam, sliced almonds
Nutty Chocolate	Peanut butter, cocoa nibs, chocolate shavings

Whether you’re enjoying it plain or dressed up with your pantry favorites, the flexibility is part of what makes this pudding so special. You can stick with the basics one day and go full sundae-style the next.

Storage, Make-Ahead Tips, and Nutritional Benefits

Chia seed pudding with coconut milk doesn’t just win on flavor—it’s also a total powerhouse when it comes to prep and nutrition. With just a few pantry staples, you can have breakfast (or dessert!) ready for the entire week.

Here’s the best part: it holds up beautifully in the fridge for up to 5 days. I love dividing it into small mason jars so each morning feels like an easy win. You can even pre-load your toppings in a separate container for grab-and-go convenience. It’s like the overnight oats of the tropical world—low-effort, high-reward.

If you’re someone who loves freezing meals in advance, this pudding plays nicely. Just like I freeze smoothie packs or wellness shots, chia pudding freezes well in individual portions. Place it in airtight containers, and let it thaw overnight in the fridge before eating. The texture remains thick and creamy, and all it takes is a quick stir before serving.

Nutritionally, this chia seed pudding with coconut milk is pretty remarkable for such a humble recipe. Here’s a snapshot of its benefits:

Nutrient	Per Serving
Calories	173 kcal
Fiber	5g
Protein	2g
Fat (Total)	11g
Saturated Fat	7g

Chia seeds are rich in omega-3 fatty acids, calcium, magnesium, and antioxidants, while coconut milk adds a creamy texture without dairy. It’s perfect if you’re eating plant-based, gluten-free, or just trying to keep breakfasts simple and satisfying.

On busier weeks, I batch it alongside other easy-prep ideas like cottage cheese cookie dough or protein-packed snacks. There’s just something comforting about having a nourishing option waiting for you in the fridge, no matter how hectic life gets.

FAQs About Coconut Milk Chia Seed Pudding

Conclusion: A Sweet, Simple Recipe Worth Repeating

Whether you’re a meal-prepper, a clean eater, or someone who just loves creamy, dreamy breakfasts, this chia seed pudding with coconut milk hits every mark. It’s adaptable, satisfying, and surprisingly filling for something so effortless. From tropical fruit toppings to decadent nut butters or a swirl of jam, each version brings something new to the table.

I love keeping a few jars stocked during the week next to snacks like healthy Twix bars and treats like blueberry swirl yogurt bites. When your fridge is filled with nourishing options, it’s easy to start your day with something that feels like a win.

If you try this recipe and love it, let’s stay connected! You can share your favorite variations over on Facebook, or save this recipe to your boards on Pinterest for easy access anytime.

Because sometimes, the best recipes are the ones that require the least effort—but deliver the most joy.

Print