Healthy Coconut Chia Pudding Recipe

Coconut chia pudding is beneficial for you, yet its rich surface gives it the liberal “dessert for breakfast” vibe that I partner with get-away.

Made with chia seeds, coconut milk, unadulterated vanilla concentrate, and normally improved with maple syrup or nectar, this solid breakfast formula is a smaller than expected departure. Top it with delicious new natural product or whirl in some jam. It will be a little break you can come back to whenever you need it.

The essential proportions in this formula are adjusted from my chocolate Chia Seed Pudding. Like the first formula, it’s rich and smooth, yet the present coconut rendition is vegetarian.

Coconut Chia Pudding

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Recipe by wellplated Course: DessertCuisine: AmericanDifficulty: Easy


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Coconut chia pudding is also rich magnesium, calcium, and iron thanks to my all-time favorite little chia seeds. Chia seed pudding for diabetics.


  • 1 14- can can light coconut milk

  • 5 tablespoons chia seeds

  • 1 tablespoon honey — use maple syrup to make vegan

  • 1/2 teaspoon pure vanilla extract

  • Tiny pinch kosher salt

  • Toppings of choice — fresh fruit, jam, nuts—see blog post for even more ideas!


  • In a medium mixing bowl or large liquid measuring cup, stir together the coconut milk, chia seeds, maple syrup, vanilla, and salt so that the chia seeds are evenly distributed throughout. I find a fork works well for this. Cover and refrigerate overnight. If you think of it, give the mixture one more stir before bed. If you forget, don’t stress over it.
  • In the morning, stir once more to evenly combine the seeds throughout. Taste and add more maple syrup if you’d like it a bit sweeter. Portion into your bowl, then add toppings of choice. Enjoy!


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