3-Ingredient Coconut Milk Chia Pudding

Coconut milk chia pudding is the easiest make-ahead breakfast you will keep coming back to. With just 3 ingredients and a few hours in the fridge, it turns into a thick, creamy, coconutty treat that tastes like dessert.

No cooking, no blender, no fuss. Stir it together the night before and wake up to a jar of sunshine.

Why This Chia Pudding Stays in My Fridge

I love how the coconut milk gives it a natural sweetness and richness that almond milk just can’t match. The texture is thick and spoonable, similar to a creamy rice pudding, but with a satisfying little pop from the seeds.

It’s also endlessly adaptable. Once you know the ratio, you can change up the flavors and toppings, but this simple base made with full-fat coconut milk is the one I keep on repeat.

Ingredients

• 1 (13.5 oz) can full-fat coconut milk: the thick, creamy kind, not light or coconut beverage
• 1/4 cup chia seeds: black or white both work
• 2 to 3 tablespoons maple syrup or honey: adjust to your sweetness level
• 1 teaspoon vanilla extract (optional): adds a warm, round flavor
• Pinch of salt (optional): brings everything together

Variations / Substitutions

• Swap the sweetener: agave, brown rice syrup, or a few drops of liquid stevia all work. Taste after chilling and add more if needed.
• Add spice: stir 1/2 teaspoon cinnamon or cardamom into the base before the seeds go in.
• Chocolate version: whisk 1 tablespoon unsweetened cocoa powder into the liquid until smooth, then add chia seeds.
• Extra protein: blend in a scoop of unflavored collagen or vanilla protein powder before chilling.

If you like this, you’ll probably love our Mango Lassi Overnight Oats.

How to Make Coconut Milk Chia Pudding

Step 1: Whisk the Base

In a medium bowl, whisk together 1 can coconut milk, 2 to 3 tablespoons sweetener, 1 teaspoon vanilla (if using), and a pinch of salt for about 30 seconds, until completely smooth.

Step 2: Stir in the Chia Seeds

Sprinkle the 1/4 cup chia seeds over the liquid and whisk vigorously for 30 seconds, until the seeds are evenly suspended. Let the mixture sit on the counter for 5 minutes, then give it another good whisk to break up any clumps.

Step 3: Chill and Spoon Into Bowls

Cover the bowl and refrigerate for at least 4 hours, or overnight, until the pudding is very thick and the seeds are no longer crunchy. To serve, spoon into bowls and top with fresh mango, berries, toasted coconut, or a drizzle of extra maple syrup.

Tips for the Best Chia Pudding

• Use room temperature coconut milk: Cold milk makes chia seeds clump up more quickly. Let it sit out for 10 minutes if it’s straight from the fridge.
• Blend for an ultra-smooth texture: If you prefer a pudding with no visible seeds, blend the mixture after the first 5-minute rest. It will set up extra creamy.
• Sweeten to taste after chilling: Flavors can dull in the cold, so check the pudding once it’s set and stir in more sweetener if it needs a little boost.
• Mason jar method: Combine everything in a 16-ounce jar, screw the lid on, and shake hard for 30 seconds. Rest 5 minutes, shake again, then refrigerate. Perfect for a grab-and-go morning.

Scale it for a single serving or a big batch:

Storing Leftover Chia Pudding

• Refrigerate: Store in an airtight container for up to 5 days. The pudding may separate a little as it sits, so give it a stir before serving.
• Serve cold: No reheating needed. This one stays chilled straight from the fridge.

What to Serve With Coconut Milk Chia Pudding

Top it with toasted coconut and fresh mango for a bright tropical bowl. A drizzle of melted peanut butter and sliced banana makes it heartier and more filling. If you want a balanced breakfast, serve the pudding alongside a soft-boiled egg and toast.

Frequently Asked Questions

Can I use light coconut milk?

Yes, but the pudding will be thinner and much less creamy. Full-fat coconut milk gives you the spoonable texture that makes this recipe work.

Is this chia pudding vegan?

It is if you use maple syrup or another plant-based sweetener. Honey works too, but that obviously changes the vegan status.

Can I make it without any sweetener?

You can, but it will taste flat and one-note. A pinch of salt and a splash of vanilla help round out the flavor even without sugar.

Why did my pudding turn out runny?

The liquid-to-seed ratio or the setting time is usually the issue. The right ratio is 1/4 cup chia seeds per 1 can of full-fat coconut milk. If it’s still thin after 4 hours, stir in 1 to 2 teaspoons more seeds and wait another 30 minutes.

Coconut Milk Chia Pudding Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 3 servings

Calories: 310

Ingredients Method Notes

Ingredients

  

• 1 (13.5 oz) can full-fat coconut milk
• 1/4 cup chia seeds
• 2 to 3 tablespoons maple syrup or honey
• 1 teaspoon vanilla extract (optional)
• Pinch of salt (optional)

Method

 

1. In a medium bowl, whisk together the coconut milk, sweetener, vanilla (if using), and salt for about 30 seconds, until smooth.
2. Sprinkle the chia seeds over the liquid and whisk vigorously for 30 seconds. Let rest 5 minutes, then whisk again to break up any clumps.
3. Cover and refrigerate for at least 4 hours, or overnight. Spoon into bowls, top with fruit and coconut, and serve.

Notes

Chill the pudding for at least 4 hours before serving; it sets best overnight. Stir before spooning into bowls because the mixture may separate slightly in the fridge.