Creamy Coconut Milk Chia Pudding Recipe

Introduction

This creamy coconut milk chia pudding is a simple, satisfying treat made with just a few wholesome ingredients. Its rich texture and subtle sweetness make it perfect for breakfast or a healthy snack. Plus, it’s easy to customize with your favorite toppings.

Ingredients

• 1/4 cup unsweetened shredded coconut
• 1/4 cup chia seeds
• 1 cup full-fat canned coconut milk
• 2 tsp agave (to taste)
• Pinch of salt
• 1/4 cup coconut water or filtered water (optional, for thinning)

Instructions

1. Step 1: Toast the shredded coconut in a skillet over medium heat, stirring frequently, until it’s lightly golden, about 3-5 minutes. Remove from heat and set aside.
2. Step 2: Shake the canned coconut milk vigorously before opening. If it is chunky, pour 1 cup into a microwave-safe glass and heat for 30 seconds, then stir until smooth.
3. Step 3: In a small bowl, combine the chia seeds, smooth coconut milk, agave, and a pinch of salt. Whisk together thoroughly. Let sit for 5 minutes, then whisk again. Taste and add more agave if you prefer it sweeter.
4. Step 4: Allow the mixture to thicken for 30 minutes or, ideally, overnight in the fridge. If the pudding becomes too thick, stir in small amounts of coconut water or filtered water to reach your desired consistency.
5. Step 5: Spoon the chia pudding into bowls and sprinkle the toasted coconut on top. You can also add fresh fruits like pineapple, kiwi, or passionfruit for a tropical touch.

Tips & Variations

• For extra creaminess, use full-fat canned coconut milk and do not shake it too aggressively to avoid aerating.
• Feel free to swap agave with maple syrup or honey based on your preference.
• Add vanilla extract or a pinch of cinnamon to the pudding mixture for a flavor boost.
• Use fresh or frozen fruits as toppings to enhance texture and freshness.

Storage

Store the chia pudding in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving. If refrigerated overnight, it will thicken nicely and be ready to enjoy. Leftovers can be reheated gently or eaten cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light coconut milk instead of full-fat?

Light coconut milk has less fat and may result in a thinner, less creamy pudding. For best texture, full-fat coconut milk is recommended.

How can I make this pudding less thick?

If your pudding is too thick, stir in small amounts of coconut water or filtered water until it reaches your preferred consistency.

Creamy Coconut Milk Chia Pudding Recipe

---

★★★★★

4.6 from 87 reviews

• Author: Lana
• Total Time: 35 minutes (including chilling time, longer if refrigerated overnight)
• Yield: 1 serving 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

This 4-ingredient Creamy Coconut Milk Chia Pudding is a quick and easy vegan breakfast or snack. Combining the rich creaminess of full-fat coconut milk with nutty toasted shredded coconut and the nutritional powerhouse chia seeds, this pudding is naturally sweetened with agave and can be customized with tropical fruit toppings. It thickens overnight to a satisfying, creamy texture perfect for a healthy start or refreshing treat.

---

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 cup full-fat canned coconut milk
• 1/4 cup chia seeds
• 2 tsp agave syrup (adjust to taste)
• Pinch of salt

Toasted Topping

• 1/4 cup unsweetened shredded coconut

Optional Ingredients

• 1/4 cup coconut water or filtered water (for thinning)
• Fresh fruits (such as pineapple, kiwi, passionfruit) for topping

---

Instructions

1. Toast Coconut: Heat a skillet over medium heat and add the shredded coconut. Toast it, stirring frequently, until it turns lightly golden, about 3-5 minutes. Remove from heat and set aside to cool.
2. Prepare Coconut Milk: Vigorously shake the canned coconut milk before opening. If the coconut milk appears chunky, transfer 1 cup to a microwave-safe glass and heat for 30 seconds, then stir until smooth and fully combined.
3. Mix Chia Pudding: In a small mixing bowl, combine the chia seeds, smooth coconut milk, agave syrup, and a pinch of salt. Whisk thoroughly and let the mixture sit for 5 minutes before whisking again to prevent clumps. Taste and add more agave if a sweeter flavor is desired.
4. Set Pudding: Allow the chia pudding to thicken by letting it sit for at least 30 minutes or, preferably, overnight in the refrigerator. If the pudding becomes too thick, gently stir in small splashes of coconut water or filtered water until the desired pudding consistency is reached.
5. Serve: Spoon the chia pudding into serving bowls. Top with the toasted coconut and, if desired, fresh tropical fruits such as pineapple, kiwi, or passionfruit for extra flavor and texture.

Notes

• Shaking the coconut milk before use prevents separation and ensures a creamy texture.
• Toasted shredded coconut adds a delightful crunch and enhances the coconut flavor.
• Letting the pudding sit overnight improves the texture and thickens the chia seeds for the perfect pudding consistency.
• Customize sweetness by adjusting the amount of agave syrup.
• Optional thinning with coconut or filtered water helps achieve your preferred pudding thickness.
• Adding fresh fruits makes the pudding more vibrant and nutritious.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: Vegan

Keywords: chia pudding, coconut milk pudding, vegan breakfast, healthy snack, dairy-free pudding, coconut chia, easy chia pudding