coconut chia pudding

This is a healthy Whole30 breakfast or snack made with zero added sugars and lots of healthy fats!

Blueberry Coconut Chia Seed Pudding

lite coconut milk (13.5 ounces)

water

tsp vanilla extract

tbsp chia seeds

blueberries

Add 1 can lite coconut milk, vanilla extract, 1/4 cup water and chia seeds to a large mixing bowl

Mix together thoroughly and place in the refrigerator to chill for at least 6 hours, preferably overnight

Prepare a bluerberry sauce to enjoy with the chia seed pudding

Add frozen blueberries and 2 tbsp water to a sauce pan and increase heat to medium

After about 3-5 minutes the warm blueberreis will begin to burst

Smash the blueberries down with the back of a spoon or a potatoe masher

Once all blueberries are mashed down, reduce the heat to medium-low to simmer

Simmer for 10 minutes stirring frequently

Remove the saucepan from the stove and allow to cool completely

Store the chia seed pudding with the blueberry sauce in half pint jars in the refrigerator

Outstanding recipe! I’ve tried chia pudding before but I didn’t care for it. I believe the coconut milk puts this over the top!  So delicious, hard to believe it’s good for you! Thank you!

This recipe is super awesome. I made a few adaptations based on the ingredients I had in the pantry and freezer. I used whole fat coconut milk, and added 1/2 cup of water to thin it. I also made the sauce with cherries. Let just say, this was excellent. I’m looking forward to breakfast tomorrow.

Delicious! I followed the recipe to a T and it was such a treat. I’ve been eating it as dessert as well.

Seriously awesome recipe.  This recipe made me love chia seed pudding.  I have used raspberries as well as blackberries.  Turns out fantastic.  Thank you!!

This is the best chia seed pudding I have found yet.  The ratio of chia seeds to liquid makes a perfect pudding.  I also used whole coconut milk and did not have a problem.  I also added ground flax seed and cinnamon.  It was awesome!  Thanks for the great recipe.

I love this recipe! It has become a weekly staple in my kitchen. Perfect as a light breakfast or a hearty snack. Great as is, or sometimes I sub in other berries for the sauce.

I make this recipe almost every week and  its very easy to change up the fruit with other types of frozen fruit. I never thought I would like chia seed pudding but the coconut milk makes it so smooth. I almost always use full fat coconut milk and just add a little extra water to help with the consistency.

Lite coconut milk always gives me an upset stomach, so I made this with the full fat and water mixture. Just had it for breakfast.  This tastes so good and will definitely make again.

I make this recipe all the time, for myself and also my personal chef clients! It’s so easy and the perfect texture.

Seriously the best recipe for chia seed pudding.  I have made it so many times now.  It saves so well in fridge.  I have omitted the vanilla and was just as good.  I even used frozen raspberries instead and delicious.  In my opinion the use of the lite coconut milk makes this recipe stand out vs other recipes I have tried.  Give such a great flavor.

This is my go to China seed pudding recipe! It's a favorite of me and my guy!

Omg I’ve made chia seed pudding before but never thought to used the canned lite coconut milk. It took it next level!!!

Madeline’s chia seed pudding recipe is simply incredible! I’ve tried other chia seed pudding recipes in the past and the proportions were never quite right. The taste and texture of Madeline’s recipe made me feel like I was eating chia seed pudding at a fancy brunch restaurant. 

I used vanilla macadamia milk and mixed berries as that’s what I had on hand. I love how customizable this recipe is - I’m excited to experiment with different fruits and perhaps add other toppings (like granola) to the mix for crunch! This recipe will be in my breakfast and snack rotation.

These chia seed puddings are the perfect snack, I love bringing them to work in my lunch

So so yummy! Great way to diversify breakfast, and easily customizable with whatever you have around!

So easy to make!! This recipe is absolutely delicious and is now my go to breakfast when I know I have a busy week coming up. I have not been able to find lite coconut milk but adding a 1/2 cup of water as suggested does the trick.

Made this before and forgot to rate it.  So good, I'm making it a second time!

This is one of my favorite breakfasts that I can meal prep ahead of time - healthy, tasty, and SO simple. I highly recommend it! It has been one my staples for two years now.

https://www.youtube.com/watch?v=GJQMbqgOOpM

This Blueberry Coconut Chia Seed Pudding is a delicious Whole30 friendly breakfast or snack that is made without any added sugars!

Full Recipe: https://madaboutfood.co/blueberry-coconut-chia-seed-pudding

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Coconut Lime Raspberry Chia Pudding is the ultimate guiltless dessert, you can even have this for breakfast – if you're into that sort of thing!

Coconut Lime Raspberry Chia Pudding

raspberries

coconut milk

unsweetened Almond Breeze almond coconut milk

tbsp coconut

lime juice

lime

Combine half the raspberries and the remaining ingredients in a large container.

Mix well and close container.

Refrigerate overnight or at least 5-6 hours.

Divide into 2 bowls or glass dishes, top with remaining berries and serve.

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A delicious healthy chia pudding recipe with only 6 ingredients! 

Coconut Chia Pudding with Mango Puree 

chia seeds

tbsp unsweetened shredded coconut

light coconut milk (or full-fat if you prefer)

tbsp maple syrup

tsp vanilla extract

mango

tbsp maple syrup

In a bowl whisk together the chia seeds, shredded coconut, coconut milk maple syrup, and vanilla extract until well combined.

Peel and chop your mango and add to a food processor or blender and puree until smooth.

Layer the chia mixture in the bottom of a cup followed by the coconut layer on top.

(Optional) Garnish with fresh mango and coconut flakes.

Looks beautiful and delicious , love all the health benefits of Chia seeds, this is definitely on my to do list for this weekend, Thanks for sharing!

Your chia pudding looks so delicious, I love that you added mango puree. It's going to be perfect for summer!

Oh my goodness, the radiance of that mango puree!! Absolutely stunning, Jess, and I love how easy this is yet so elegant!

This chia pudding looks like the perfect breakfast!! I especially love that mango puree, it's so creamy :)

The best chia recipe! Loved the mango topping to go with the chia. I've tried other chia recipes that are just the chia pudding alone which I find tastes ok, but with the mango puree it makes all the difference!

Absolutely loved this recipe! Very simple and easy.  Most of the ingredients I already have on a regular basis.

Make sure to buy really soft and sweet mangoes :)  I had perfectly ripe ones and that really made the mango portion amazing.  No need to add sugar.

Absolutely loved it! Simple , easy to make and healthy , I’m new to chia pudding but looking forward to trying all of your  pudding recipes !
Thanks a Bunch 

Oh I was wondering if you would be able to tell me where I could purchase your adorable glass jars you use with the rounded bottoms like the one for the coconut pudding/ mango. 

Wow, what a treat! This recipe is so simple and yet so flavorful, creamy, and rich. I had the chia pudding for breakfast this morning, and wish I had made a double or triple batch! :) I used full-fat coconut milk and honey instead of maple syrup because that's what I had on hand. Thank you for sharing this delicious recipe!

https://content.jwplatform.com/videos/sTCd5nZA.mp4

This coconut chia pudding with mango puree is a healthy breakfast or dessert that only uses 6 ingredients! This will quickly become your favourite way to eat chia pudding!

Coconut mango chia pudding

Lightly sweetened and slightly creamy, this easy overnight chia pudding recipe is made with just four ingredients: chia seeds, light coconut milk (or milk of choice!), vanilla extract, and maple syrup. Top with fresh fruit and toasted nuts for a delicious and healthy breakfast or snack! Free free to adapt this recipe to make it your own: add your favorite warming spices or substitute a milk of choice (coconut or oat milk is my personal favorite for this application!). Chia pudding can be prepped and stored in the refrigerator for up to 5 days, making it the perfect grab-and-go weekday breakfast.

Simple Chia Pudding

chia seeds (white

(240 mL) light coconut milk (or dairy

vanilla extract

maple syrup (to taste)

kosher salt

cinnamon (optional)

light coconut milk, dairy, or non-dairy milk (for drizzling, if desired)

berries (blueberries, raspberries, blackberries)

banana

almond slices or chopped walnuts

maple syrup (for drizzling)

Important Note: Chia pudding should soak for at least 2 hours in order for the seeds to hydrate - however, I strongly prefer the texture and flavor of chia pudding that soaks for overnight (8 to 12 hours) in the fridge. The seeds are better hydrated and any additional flavorings are more pronounced. If you are serving chia pudding after a short soak (2 to 3 hours) reduce the milk to 1/2 cup (120 mL) total, otherwise these ratios will produce a very thin pudding.Feel free to scale this recipe as needed to prepare a large batch at one time - or prepare multiple servings in different containers. Chia pudding can be stored in the fridge for up to 5 days.

The Night Before: In a jar (with tight-fitting lid) or bowl, combine the milk, chia seeds, vanilla extract, maple syrup, salt, and cinnamon, if using. Cover and shake or whisk until well mixed. Allow to sit at room temperature for 15 to 20 minutes then shake or whisk the mixture once again - this helps break up any clumps from forming as they start to gel and hydrate. Refrigerate and allow to soak overnight (roughly 8-12 hours). The mixture will thicken in just 2 to 3 hours, but will continue to thicken and hydrate considerably overnight.

For Serving: Stir the pudding well and add an additional splash of milk, if needed, to thin. Top with fresh berries, sliced banana, toasted nuts, and a light drizzle of maple syrup. Serve.

Chia pudding can be stored in the fridge for up to 5 days or frozen and thawed overnight in the refrigerator.

This is my absolute favorite overnight chia pudding recipe. Love the thinner texture and amazing flavors. Also add banana, berries or mango/coconut with nuts. Yumm! 

This Coconut Chia Pudding with Grass Jelly is a refreshing, lightly sweet Asian-inspired summer dessert that requires no cooking or baking!

Coconut Chia Pudding with Grass Jelly

coconut milk ((1 can))

cinnamon

salt

maple syrup ((or honey, to taste))

grass jelly ((AKA herbal gelatin jelly; 1 can))

fruit

In a medium to large bowl, combine the coconut milk, chia seeds, ground cinnamon, vanilla extract, salt, and maple syrup. Mix well to make sure there are no clumps of chia seeds. Cover the bowl with an overturned plate and refrigerate overnight, or at least 8 hours. Also chill a can of grass jelly in the refrigerator at the same time (unless you’d rather have it at room temperature).

Right before serving, open the can of chilled grass jelly and dump the contents into a shallow bowl. Rinse the jelly until the water runs clear. Then, cut it into small cubes.

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Top 5 coconut chia pudding recipes from across the web

The most viewed coconut chia pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Coconut Chia Seed Pudding

Coconut Lime Raspberry Chia Pudding

Coconut Chia Pudding with Mango Pur...

Simple Chia Pudding

Coconut Chia Pudding with Grass Jel...

The most viewed coconut chia pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine