This Easy Creamy Coconut Chia Pudding recipe makes the PERFECT healthy meal prep breakfast!
The weather is warming up and it’s time for the cold breakfasts! Things like overnight oats, a yummy smoothie, or a bowl of chia pudding.
This coconut chia pudding is AMAZING.
I’ve been making double and triple batches. I love that it lasts for a few days in the fridge (thank you, easy meal prep!), and it tastes incredible with LOTS of different toppings.
Plus, you only need 6 ingredients to get started. Here’s what you need to make this luscious coconut chia pudding (+some seriously delicious ways to eat it)…
HERE’S WHAT GOES INTO MY CREAMY COCONUT CHIA PUDDING:
CHIA SEEDS. This coconut chia pudding gets its creaminess from chia seeds. These magic little seeds gel when they absorb liquid, so they transform this pudding mixture from a liquid to a creamy pudding. They’re a lovely mix of plant-based protein and fats, fiber, and vitamins & minerals (more on their benefits here.)
COCONUT MILK. For some luscious creaminess, I love using a blend of coconut milk + another milk. It’s SUPER creamy, but also isn’t *too* much. You can use full-fat or lite canned coconut milk.
ALMOND MILK (OR YOUR FAVORITE). Then, to keep things from being too thick, I like to use some thinner milk, like almond milk, cashew, oat, rice, etc.
MAPLE SYRUP. Technically optional, a little pure maple syrup goes a long way to sweeten my coconut chia pudding. You can add as little or as much as your taste-buds like. I usually land in the 2-3 tsp. range, but it’s your choice! PSST! Doing a Whole30? Just skip the syrup!
VANILLA OR COCONUT EXTRACT. To add more sweetness, I love adding a few drops of vanilla or coconut extract. The vanilla adds a lovely mellow sweet note. Coconut extract is punchy, so just a few drops go a long way to make this taste like a tropical treat.
A TINY PINCH OF SALT. Lastly, to balance out the flavors, I recommend adding a tiny pinch (less than 1/8 tsp.) of salt. It’ll just wake up the other flavors and keep this coconut chia pudding from tasting flat.
Do let me know how you found this Easy Creamy Coconut Chia Pudding! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Also, I would really appreciate if you check out my very first E-Book, it’s a 70-page book, full of beautiful, easy, and delicious vegan dishes! Click HERE to find out more!
Recipe serves 2
1/4 cup chia/43g seeds
1/2 cup/150ml coconut milk (I used full-fat canned/tinned coconut milk)
3/4 cup/ 177g of almond milk
1–3 tsp. pure maple syrup (can sub for agave)
1/8–1/4 tsp. vanilla or coconut extract
pinch salt (less than 1/8 tsp.)
1. combine all the ingredients together and leave in the fridge for at least an hour or ideally overnight!
Top with berries, chocolate, coconut.
Calories Per Serving: 262
Store this pudding in the fridge for up to 3 days!