Craving more low-effort breakfast recipes? Try my overnight oats, air fryer soft boiled eggs, or chocolate protein shake next. When I need a quick, low-effort breakfast that still packs in a fair bit of nutrition, I make chia pudding. Made with canned coconut milk, maple syrup, and chia seeds, it’s got plenty of fiber and protein to get you going–without weighing you down!
Why I love this recipe
Just three ingredients. All you need is chia seeds, a sweetener, and coconut milk. Nutritious. While ‘pudding’ makes it sound like dessert, it is in fact made with very healthy ingredients–and one will keep you full all day! Great for meal prep. This is the kind of set-and-forget breakfast you can make in advance. Fun to customize. Like my protein chia pudding recipe, this is a blank canvas you can flavor with all sorts of mix-ins.
Ingredients needed
Black or white chia seeds. When mixed with liquid, these bad boys expand, creating a fun pudding-like texture. Plus, one serving is packed with omega-3 fatty acids and over 10 grams of fiber! Maple syrup. Adds some sweetness while keeping it vegan. You can also use honey or agave nectar. Coconut milk. The key ingredient! I prefer canned coconut milk because it’s richer and creamier, but the carton kind will also work. Toppings. Add your favorite nuts, seeds, fruit, nut butter, etc.
How to make coconut milk chia pudding
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
Make it smoother. If you’re not a fan of the pearl-like texture of chia seeds, make the pudding and lightly blend once it’s set. Don’t add more chia seeds. It may look watery, but give it time. The chia seeds need a while to soak up all of the liquid. Make it for meal prep. Double or triple the ingredients and divide them into mason jars. If you’re adding crunchy toppings or fresh fruit, I suggest doing this at the last minute. Taste as you go. Give the mixture a taste and add extra sweetener if needed.
Storage instructions
To store: Coconut chia pudding should always be stored in an airtight container in the fridge. It will keep fresh for up to a week.
Fresh fruit. Try fresh strawberries, bananas, blueberries, or mixed berries. Crunch. Top with some healthy granola or toasted coconut flakes. Chocolate. Add one teaspoon of cocoa powder and a handful of chocolate chips. Miscellaneous mix-ins. Add a pinch of salt, vanilla extract, or orange zest.
To freeze: Place the pudding in a shallow container and store it in the freezer for up to 6 months.
Frequently asked questions
More oat and chia breakfasts
Oatmeal breakfast bars Tiramisu overnight oats Keto chia pudding Protein overnight oats
Originally updated May 2023, updated and republished August 2024
