Creamy chia pudding with coconut milk is a simple, nourishing, make-ahead breakfast or snack that's perfect for busy mornings, or a healthy afternoon snack. Topped with sweet mango and pineapple chunks, this easy recipe has a bright, tropical vibe that we love.
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What is Chia Pudding?
Chia pudding is simply the result of soaking chia seeds in liquid. When chia seeds get wet, they expand and become gel-like in texture. Because this causes the liquid to thicken, it's like a perfect instant pudding. This particular tropical chia pudding is delicious, (I love the combination of mango and pineapple in a smoothie, too). However, you can add anything you like to customize your chia pudding. Great examples are my Chocolate Chia Pudding, or Blueberry Chia Pudding.
Why you'll love this creamy, tropical treat.
- Simple to make. It takes just minutes to make this coconut milk chia pudding recipe. You need just a few simple ingredients and no special equipment required.
- Make ahead. Chia pudding with coconut milk will keep in the fridge for up to five days, making it ideal for meal prep. Make a batch on Sunday night, and have a healthy breakfast ready for the week. (Overnight oats are great for this, too).
- Healthy. Chia seeds are loaded with nutrients. They're also high in fiber, protein, antioxidants and minerals, and an excellent source of healthy fats including omega 3 fatty acids. Find out more about these super seeds in this article by Healthline.
- Allergy friendly. This creamy coconut chia pudding recipe is gluten-free, dairy-free and nut-free, so everyone can enjoy!
- Customizable. The coconut milk base lends itself to any of your favorite toppings.
Ingredient notes
Ingredient quantities and full instructions are 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. I use a can of coconut milk for this luscious coconut chia pudding. Use unsweetened coconut milk from a can for the richest flavor and creamy texture. You can use light coconut milk for less fat and calories. Canned coconut milk is usually unsweetened.
- Almond Milk. The addition of almond milk, or any milk, keeps the chia pudding from being two thick, so it has a perfect pudding consistency.
- Vanilla extract. A splash of vanilla enhances the flavor. Be sure to use pure vanilla extract.
- Salt. A pinch of salt balances the flavors.
- Fruit. Mango and pineapple perfectly compliment the coconut flavor for a delicious tropical feel. You can use fresh or frozen fruit.
How to make tropical chia pudding
Stir all the ingredients, except the fruit, together in a medium bowl, or use a blender. (I use my magic bullet).
Pour into individual jars or containers. (Small mason jars work great.) Apply lids or cover with plastic wrap. Refrigerate for at least four hours or overnight.
Top with mango and pineapple and enjoy!
Tips and variations
- Chia seeds. If you aren't a fan of the texture of whole chia seeds, you can grind the seeds using a food processor, blender, or spice grinder before making the chia pudding.
- Coconut milk. Coconut milk will separate in the can because the coconut cream rises to the top. Shake the can of coconut milk well before opening it.
- Milk. Use any milk in place of the almond milk. Oat milk, cashew milk, soy milk or rice milk are good choices if you want to keep it vegan. If not, dairy milk will work, too.
- Sweetener. Instead of maple syrup, you can use agave nectar syrup. Honey is also a non-vegan option.
- Coconut flavor. If you really love coconut, amp up the flavor by adding shredded coconut or topping with coconut flakes. You could also swap the milk with coconut yogurt.
- Toppings. You can swap the mango and pineapple for your favorite toppings. Try any other fresh fruit, sliced bananas, blueberries, strawberries or raspberries. Granola or even chocolate chips are also great toppings.
- Protein. Add extra protein by adding protein powder, or topping with almond butter, peanut butter, or toasted nuts.
- Stir. After the pudding has been in the fridge for an hour, give it a stir to keep it from clumping. Stir again before adding toppings.
- Storage. Coconut milk chia pudding will keep in the fridge, in an airtight container, for up to 5 days. I recommend waiting to add toppings until you are ready to eat.
- Freezing. After the chia seed pudding has set and thickened in the fridge, freeze in individual portions for 2-3 months. Thaw in the fridge overnight. Freeze without toppings.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
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Chia Pudding with Coconut Milk
Equipment
- half pint mason jars & lids
Ingredients
- 14 oz coconut milk one can
- ½ cup almond milk
- 3 teaspoon maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup chia seeds
- 1 cup cubed mango fresh or frozen
- 1 cup pineapple chunks fresh or frozen
Instructions
- In a blender or food processor, put all ingredients except the mango and pineapple
- Process until the coconut cream is smoothly blended in.
- Divide evenly into five half-pint mason jars (each jar will be about half full)
- Put lids on the jars and store in the fridge overnight or at least 4 hours
- Top each jar with mango & pineapple and enjoy.
Notes
- Chia seeds. If you aren't a fan of the texture of whole chia seeds, you can grind the seeds using a food processor, blender, or spice grinder before making the chia pudding.
- Coconut milk. Coconut milk will separate in the can because the coconut cream rises to the top. Shake the can of coconut milk well before opening it.
- Milk. Use any milk in place of the almond milk. Oat milk, cashew milk, soy milk or rice milk are good choices if you want to keep it vegan. If not, dairy milk will work, too.
- Sweetener. Instead of maple syrup, you can use agave nectar syrup. Honey is also a non-vegan option.
- Coconut flavor. If you really love coconut, amp up the flavor by adding shredded coconut or topping with coconut flakes. You could also swap the milk with coconut yogurt.
- Toppings. You can swap the mango and pineapple for your favorite toppings. Try any other fresh fruit, sliced bananas, blueberries, strawberries or raspberries. Granola or even chocolate chips are also great toppings.
- Protein. Add extra protein by adding protein powder, or topping with almond butter, peanut butter, or toasted nuts.
- Stir. After the pudding has been in the fridge for an hour, give it a stir to keep it from clumping. Stir again before adding toppings.
- Storage. Coconut milk chia pudding will keep in the fridge, in an airtight container, for up to 5 days. I recommend waiting to add toppings until you are ready to eat.
- Freezing. After the chia seed pudding has set and thickened in the fridge, freeze in individual portions for 2-3 months. Thaw in the fridge overnight. Freeze without toppings.
Donna says
How is this without any sweetner added, sugar or otherwise?
Colleen says
Hi Donna, you can definitely make the chia pudding without the maple syrup. After tasting, you can stir it in if you want to sweeten it, or just leave it out.