An indulgent tasting, nutrient packed breakfast that requires 5 shelf stable ingredients? Sounds pretty great right?! 

I make a batch of this Coconut Chia Pudding once a week and eat it for breakfast and as a snack! It’s so light and creamy with a hint of sweetness. I top it with fruit, granola, nut butter, or simply enjoy it by the spoonful. Read on to learn how to make this seriously easy recipe!

Ingredients For Coconut Chia Pudding 

• Full Fat Coconut Milk: For the best consistency, I use full-fat coconut milk. I’ve tried coconut cream as well as light coconut milk, and they just don’t produce the fluffy rich texture that I’m looking for. And, not to be brand agnostic, but this coconut milk is far and above the BEST. I’ve tried other brands and none of them compare! I usually can find this brand in bulk at Costco. 
• Unsweetened Shredded Coconut: This is not the coconut that’s covered in sugar. You want unsweetened shredded coconut. I find this brand in most grocery stores. 
• Chia Seeds: Little superfood powerhouse! Chis seeds are packed with fiber, omega three fatty acids, and protein. They soak up liquid, turning them into an almost tapioca consistency. Delicious!
• Vanilla Extract: Try to get your hands on the pure stuff. No need for anything imitation!
• Pure Maple Syrup: A little bit goes a long way! Just a splash adds the right amount of sweetness. 

How To Make Coconut Chia Pudding 

1. Combine coconut milk, maple syrup, and vanilla in a large glass jar or dish with a diver. I use a mason jar. Stir to combine. 
2. Add chia seeds and coconut. Mix to combine. 
3. Refrigerate for at least 2 hours, preferably overnight (this really allows for the chia seeds to fully expand). 
4. Serve with fresh fruit, granola, nut butter, or on its own! 

Ways To Personalize This Coconut Chia Pudding 

There are so many way to make this coconut chia pudding your own: 

• The liquid. Don’t have coconut, or simply not a fan? Use your favorite milk or substitute. Easy! 
• The sweetener. Honey or agave are simple substitutes. I’ve never used a sugar free sweetener, but that could be an option too. 
• Additions. Don’t like coconut? For starters, go back to #1 and choose a non-coconut milk. Then, omit the coconut. Whether you choose to add anything else to fill the gap is up to you – the chia pudding will still be delicious without it, and then you can have lots of fun with the toppings. The options listed in the next bullet would also make great mix-in’s!
• Toppings. Where the real fun comes in! Cacao nibs. Dried fruit. Chocolate chips. Sprinkles. Berries. Banana. Any fruit! The sky is the limit! 

Other Easy Breakfast Recipes To Try 

• Banana Oat Breakfast Cups

• Timesaving DIY Oatmeal Mix

• Everyday Avocado Toast

• Protein Dream Bars

• PB Protein Energy Bites

Print Recipe

5 Ingredient Coconut Chia Pudding

A delicious and nutritious coconut chia seed pudding for breakfast!

Refrigeration:2 hours hrs

Course: Breakfast

Cuisine: American

Keyword: Breakfast, Chia Seed Pudding, Chia Seeds, Coconut

Servings: 4 servings

Ingredients

• 1 14 oz can full fat coconut milk (See notes for the one I swear by)
• 1 tsp pure vanilla extract
• 1 Tbsp pure maple syrup
• 1/4 cup chia seeds
• 1/4 cup unsweetened coconut

Instructions

• Combine coconut milk, maple syrup, and vanilla in a large glass jar or dish with a diver. I use a mason jar. Stir to combine.
• Add chia seeds and coconut. Mix to combine.
• Refrigerate for at least 2 hours, preferably overnight (this really allows for the chia seeds to fully expand).
• Serve with fresh fruit, granola, nut butter, or on its own!

Notes

• I've tried them all. This coconut milk is without a doubt the best for this recipe.