Published: July 21, 2025
Last updated: July 30, 2025
I make chia pudding a lot, usually by eyeballing the ingredients. It often turns out more liquidy, which I don’t mind since I like drinking it down! It’s a great snack or easy breakfast prep. My go-to combo is 2% Fairlife or Darigold milk (14g protein per cup), chia seeds, and whatever fruit, jam, or nuts I have on hand, sometimes a little cocoa powder too.
This recipe came about when I needed a dairy-, egg-, and gluten-free dish for a summer-themed ladies lunch. It was peak cherry season here in the Gorge, and cherry stands were everywhere! I thought about a salad, but I really wanted to bring a sweet treat. The cherry-lime combo gives cherry limeade vibes. Plus, coconut pairs so well with limes and cherries!
I’m also thrilled to have finally nailed the golden ratio for a pudding-like texture maybe now I’ll eyeball it a little more accurately!
Important Recipe Tip!
When I first made this recipe, I didn’t use a blender, just a whisk to smooth out the coconut milk. None of the recipes I looked at online said to do any other steps.
The chia pudding turned out edible, but there were a tiny chunks of coconut fat throughout, which was kinda weird. If you prefer a creamier texture, like me, try my blender method to fully combine the liquid ingredients before stirring in the chia seeds.
Coconut Chia Pudding Recipe Ingredients
This recipe calls for simple ingredients and with a bit of time will form up in the fridge.
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A can full-fat coconut milk: This ingredient aids in the creamy texture.
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Coconut milk tip: You can substitute canned coconut milk with 1 part coconut cream and 1–2 parts water. Use less water for a richer, thicker pudding or more water for a lighter texture. Be sure to blend well for a smooth, even mixture before adding chia seeds.
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Pure maple syrup or sweetener of choice such as a drizzle of honey, or agave nectar
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Pure vanilla extract: I like to use my homemade vanilla extract but whatever you got is fine, or you can omit this ingredient.
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A splash of water
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Chia seeds: The main ingredient!
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Pinch of salt (optional)
Coconut Chia Pudding Instructions
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Add the coconut milk, maple syrup, vanilla, water, and salt to a blender and blend until completely smooth.
Tip – The Blender Method: Blending the liquid ingredients, especially the coconut milk, helps create a smooth, consistent base. Canned coconut milk often separates, so blending ensures it’s fully emulsified before adding chia seeds.
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Pour the blended mixture into a bowl or jar. Stir in the chia seeds until evenly combined.
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Let sit for 5 minutes, then stir again to prevent clumping.
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Cover and refrigerate for at least 4 hours or overnight until thick and creamy.
Serve chilled with cherry lime sauce or your favorite toppings.
Topping Suggestions for Your Homemade Chia Puddings
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Strawberry Sauce or homemade “spoon” jams. Spoon jams just mean they are small batch and might not be made with pectin and less sugar. I often freeze these spoon jams and change the name to freezer jam!
- Here is my recipe for the Cherry Lime Jam shown in the pictures.
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Your favorite storebought jam
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Fresh fruit such as fresh berries, tropical fruits like fresh pineapple
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Coconut flakes, especially good for us coconut lovers
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Nuts and seeds
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Chocolate chips for more decadence!
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Peanut butter or nut butter. I love this swirled in with the chia for an even more nutty and creamy pudding.
Pair This Pudding for a Healthy Breakfast and Balanced Meal
Here are some of my favorite chia pudding pairings when I want a little more substance with my snack or meal.
- Whole grain toast with nut butter or avocado – adds fiber and healthy fats to keep you satisfied longer.
- Whole grain toast with a soft- or hard-cooked egg, cottage cheese, or ricotta – for a protein boost alongside complex carbs.
- Layer the chia pudding with Greek yogurt – to increase the protein and make it extra creamy. You could use coconut yogurt for a vegan alternative.
- Layered or mixed in with overnight oats – adds fiber, vitamins, and minerals.
- Top with or serve alongside a handful of fruit – for natural sweetness, fiber, and extra vitamins and minerals.
Meal Prepping & Storage
This is an excellent recipe for make-ahead breakfasts! And I love this recipe because you can change up the recipe per your liking, plus, chia pudding is perfect for meal prep!
Once mixed, let it chill in the fridge for at least 4 hours or overnight to thicken. Portion it into individual jars or containers for easy grab-and-go breakfasts or snacks throughout the week.
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Fridge: Store in an airtight container for up to 5 days.
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Toppings: Add fresh fruit, spoon jam, granola, or nuts just before serving to keep textures fresh.
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Batch Tip: You can double or triple the recipe if you’re prepping for multiple people or days.
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Creamy Coconut Chia Pudding
Equipment
- Blender
- Mixing Bowl
- spoon
Ingredients
Coconut Chia Pudding
- 13.5 oz full-fat coconut milk 1 can
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp water
- ½ cup chia seeds
- pinch of salt kosher salt
Instructions
Make the Coconut Chia Pudding
- Add the coconut milk, maple syrup, vanilla, water, and salt to a blender and blend until completely smooth.Tip: Blending helps emulsify the coconut milk for a consistent base.
- Pour the mixture into a bowl or jar. Stir in the chia seeds until evenly combined. Let sit for 5 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight until thick and creamy.
Assemble and Serve
- Spoon the chilled chia pudding into bowls or jars. Top with jam, nuts, granola, or enjoy this on its own.
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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