This coconut milk chia seed pudding is a wonderful dessert that’s rich in omega-3s. This recipe is a healthy alternative to high sugar processed desserts. It uses pure maple syrup (or stevia) as a natural sweetener instead of sugar.
I discovered chia seeds several years ago when I first started getting into health and nutrition. Now I see them all over the place in health food stores. You can buy chia kombucha and chia desserts at most health food stores and even Costco. These little seeds are packed with nutrients and minerals and are a dream come true for anyone following a whole foods diet.
There are a variety of chia seed pudding flavors and I plan on sharing them with you in the future. For today, I’m going to start with my favorite basic chia seed pudding recipe. It’s easy to make and you can customize it to suit your dietary needs.
How To Make Coconut Milk Chia Seed Pudding
To get started you’ll need to gather your ingredients.
Coconut Milk: I used homemade coconut milk, which is lighter than full fat canned coconut milk. Store bought coconut milk beverage (in the carton) will work great in this recipe. Canned full fat coconut milk can be used in this recipe. Just be aware that the pudding will be much thicker.
Chia Seeds: You can use black or white chia seeds in this recipe. I like to use white chia seeds since they’re almost translucent. My kids don’t ask about the black things in their pudding when I use white chia seeds!
Sweetener: I used swerve sweetener but you may substitute pure maple syrup, honey, or date paste instead if you prefer. Add a small amount of sweetener at a time and adjust according to your taste.
Time: You need to let the chia seeds soak the coconut milk mixture for at least 1 hour. I usually make this in the evening and let them soak overnight. Just cover the bowl with a lid or beeswax paper to prevent the top of the pudding from drying out.
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Nutrition info is based on using full-fat canned coconut milk, swerve sweetener, and white chia seeds. I used cronometer.com to calculate calories and macros (listed below on the recipe card).
PrintChia Seed Pudding
This coconut milk chia seed pudding is a wonderful dessert that’s rich in omega-3s. This recipe is a healthy alternative to high sugar processed desserts. It uses pure maple syrup (or stevia) as a natural sweetener instead of sugar.
- Prep Time: 5 mins
- Cook Time: 1 hour
- Total Time: 1 hour 5 mins
- Yield: 2 Servings 1x
- Category: Dessert
Ingredients
- 2 cups coconut milk (I use this brand)
- 6 tablespoons chia seeds
- 2 tablespoons sweetener of choice (use date paste if you’re following Whole30)
- 1 teaspoon vanilla extract
- topping: cinnamon, shredded coconut or fresh fruit (optional)
Instructions
- Whisk all the ingredients together in a bowl.
- Cover the bowl with a lid or beeswax paper and refrigerate for at least 1 hour.
- The chia seeds will soak up the coconut milk mixture and will thicken.
- Stir the pudding well before serving and top with cinnamon or fresh fruit.
Notes
Nutrition info is based on using full-fat canned coconut milk, swerve sweetener, and white chia seeds.
Nutrition Facts
- Serving Size: 1
- Calories: 350
- Sugar: 2g
- Fat: 27g
- Carbohydrates: 31g (9g Net Carbs)
- Fiber: 10g
- Protein: 8
This recipe was originally published October 8th, 2018 and was updated with new photos on January 15th, 2021.
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Chia gives me too much energy to have for dessert, so I added some protein powder and made this for breakfast. I did have to add maybe 1/2 cup soy milk (more protein) to thin it out once I added 2 scoops of protein powder. Next time I’ll try to find a less-gritty protein source. And I probably would never eat a cup of this myself, so this makes breakfasts and/or snack for the whole week. Thank you!
★★★★
I love Chia pudding, but NO WAY is using 6 TBSP Chia and 2 CUPS milk only ONE SERVING.
I think you might ant to fix that…
Thank you! I updated that. It’s two servings 🙂
Can it be warmed? I don’t think I want to eat cold for breakie….
I love chia pudding! It’s such a delicious and nourishing meal and you can customize it any way you like to, depending on seasonal fruit. <3
About aweek ago I received this recipe in my Facebook. I did it and really enjoy it. Put some fresh fruit,cinnamon and honey in the top great and light dessert. When I saw the recipe for the first time called for 2 cups of coconut milk and I believe 6 tablespoons of chia seeds. This recipe is one cup of coconut milk and one quart cup of seeds. Not sure that the one above is correct regarding the ratio . I wish I could save the first one, is this one have a typo , I do not think that one cup of milk to a quarter of seeds will give you the correct consistency . Could you advise me. I did fix my second batch adding more milk. By any chance you do have the recipe that you first posted?
Sounds good, but this is 1 serving? It seems like that much milk would make at least 2 servings! Can you confirm? Would also love to see nutritional info. Thanks! Love your site!
She changed it to 2 servings, but I think that the nutritional info after the recipe is for the entire recipe (2 servings), so just divide by how many servings you make of it, and adjust for whatever kind of coconut milk and sweetener you use.
Really depends what consistency you want and what kind of coconut milk you use. I used full fat coconut milk (1 can) and the 6 T chia + 2 scoops of protein powder and I had to add ~1/2 C of soy milk to thin it out a bit in the end. I suppose it’s better to make it thicker so it can be thinned, rather than thin, which would require more chia and more soaking time.