Chia pudding with coconut milk

Creamy chia pudding with coconut milk is an easy and nutritious make-ahead breakfast or snack, perfect for a busy morning or a healthy afternoon snack. Topped with sweet mango and pineapple chunks, this easy recipe has a bright, tropical vibe that we love.

Five half-pint jars of coconut chia pudding topped with mango and pineapple.

Would you like to save this recipe?

Please enter your email address. Send to your inbox. Plus, get great new recipes from me every week!

Jump to:

What is chia pudding?

Chia pudding is chia seeds soaked in liquid. When chia seeds get wet, they expand and become gel-like. This will thicken the liquid, making it almost like instant pudding. This tropical chia pudding is delicious (I also love the mango and pineapple smoothie combination). However, you can customize your chia pudding by adding anything you like. Great examples are my chocolate chia pudding and blueberry chia pudding.

Four glass jars with coconut chia pudding and fruit.

Why you’ll love this creamy, tropical treat.

It’s easy to make. This coconut milk chia pudding recipe takes minutes to make. All you need is a few simple ingredients and no special equipment. Please make it first. Chia pudding with coconut milk will keep in the fridge for up to 5 days, making it perfect for meal prep. Make a batch on Sunday night for a week’s worth of healthy breakfasts. (Overnight oats are also great for this). health. Chia seeds are packed with nutrients. It’s also rich in fiber, protein, antioxidants, and minerals, and is a good source of healthy fats, including omega-3 fatty acids. To learn more about these super seeds, check out this article by Healthline. Allergy friendly. This creamy coconut chia pudding recipe is gluten-free, dairy-free, and nut-free, so everyone can enjoy it. Customizable. Enjoy your favorite toppings with the coconut milk base.

Ingredient memo

Ingredient measurements and complete instructions are provided in the printable recipe card at the bottom of this post.

chia seeds. You can use white chia seeds or black chia seeds. There is no real nutritional difference between the two and they can be used interchangeably. coconut milk. Use a can of coconut milk for this delicious coconut chia pudding. For the richest flavor and creamiest texture, use canned unsweetened coconut milk. You can use light coconut milk to reduce fat and calories. Canned coconut milk is usually unsweetened. almond milk. Adding almond milk or any other milk will ensure that your chia pudding doesn’t double in thickness and will give you the perfect pudding consistency. Vanilla extract. The vanilla scent further enhances the flavor. Be sure to use pure vanilla extract. salt. Add a pinch of salt to balance the flavors. fruit. The mango and pineapple perfectly complement the coconut flavor, giving it a delicious tropical vibe. You can use fresh or frozen fruit.

Place all the ingredients for the coconut milk chia pudding in a glass bowl on a wooden board.

How to make tropical chia pudding

Combine all ingredients except fruit in a medium bowl or use a blender. (I use magic bullets).

Pour into individual jars or containers. (A small mason jar works best.) Cover with a lid or plastic wrap. Refrigerate for at least 4 hours or overnight.

Enjoy topped with mango or pineapple.

Board with two jars of tropical chia seed pudding topped with mango and pineapple chunks, white napkins and two spoons

Tips and variations

chia seeds. If you don’t like the texture of whole chia seeds, you can use a food processor, blender, or spice grinder to grind them before making chia pudding. coconut milk. The coconut cream will rise to the top and the coconut milk will separate in the can. Shake coconut milk cans well before opening. milk. Use milk instead of almond milk. If you want to stay vegan, oat milk, cashew milk, soy milk, or rice milk are good choices. If not, milk is also fine. sweetener. You can also use agave nectar syrup instead of maple syrup. Honey is also a non-vegan option. Coconut flavor. If you love coconut, try adding shredded coconut or topping with coconut flakes for extra flavor. You can also replace the milk with coconut yogurt. topping. You can replace the mango and pineapple with your favorite toppings. Try other fresh fruits, like sliced bananas, blueberries, strawberries, or raspberries. Granola or chocolate chips are also great toppings. protein. Add protein powder or top with almond butter, peanut butter, or toasted nuts for extra protein. Stir. Chill the pudding in the refrigerator for 1 hour, then stir well to prevent it from clumping. Stir again before adding toppings. Storage. Coconut milk chia pudding can be stored in an airtight container in the refrigerator for up to 5 days. We recommend waiting to add toppings until you are ready to eat. It’s freezing. Once the chia seed pudding has set in the fridge, divide it into portions and freeze for 2-3 months. Thaw in the refrigerator overnight. Freeze without toppings.

A glass jar of chia pudding with a spoon inside.

Did you make this recipe? Let us know how it turned out by leaving a rating in the comments section below. Have you made any changes? Please share. Feedback is important. Thank you for visiting our gourmet blog.

recipe

Would you like to save this recipe?

Please enter your email address. Send to your inbox. Plus, get great new recipes from me every week!