Coconut Milk Chia Pudding (Gluten-Free, Vegan)
Creamy and lightly sweet, this easy coconut milk chia pudding is perfect for breakfast, meal prep, or a healthy dessert. Rich coconut milk creates a smooth, creamy texture, while chia seeds thicken the pudding naturally. Top it with fresh fruit, granola, or nut butter for a simple gluten-free and vegan treat you’ll want to make again and again.
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Creamiest Chia Pudding with Coconut Milk
If you love the texture of creamy pudding, then I know for sure that you’ll enjoy this coconut milk chia pudding.
My mum makes an almond milk version for her daily breakfast, and today we’re making a creamier version by using coconut milk instead.
Unbelievably smooth, thick and creamy from the coconut milk and chia seeds (which thicken naturally as the pudding sits so you don’t need any additional thickener), this chia pudding can be enjoyed as breakfast, or even a light dessert.
Why You’ll Love this Recipe:
- Few Ingredients: The small handful of simple ingredients needed for this coconut chia pudding recipe are easily accessible at the local grocery store (nothing fancy required!).
- Super Easy to Make: With just 5 minutes of prep time, you can make this chia pudding with coconut milk the night before, let it chill and enjoy it the next morning (breakfast doesn’t get any easier than that)!
- Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this recipe is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy this creamy coconut milk chia pudding without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this coconut milk chia pudding.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Subsitutions:
- Coconut Milk: For the creamiest texture, I recommend that you use full-fat canned coconut milk.
- Chia Seeds: Since this is a recipe for chia seed pudding, chia seeds are a key ingredient, so definitely don’t swap them for anything else.
- Maple Syrup: I used maple syrup as a natural sweetener that’s also vegan. You may also use agave nectar instead, or if you’re not vegan, you may use raw honey. If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit syrup.
- Vanilla Extract: I like adding a bit of pure vanilla extract for extra flavor. Alternatively, if you’re not a fan of the taste of vanilla, feel free to leave it out.
- Coconut Flakes: To add extra coconut flavor, I’ve topped this coconut milk and chia seed pudding with unsweetened coconut flakes. However, you may also use shredded coconut or even toasted coconut chips if you prefer.
- Fresh Fruit: I used fresh diced mango, but you can use fresh berries for garnishing too.
How to Make Coconut Milk Chia Pudding:
Combine Ingredients: In a bowl, combine the chia seeds, water, coconut milk, maple syrup and vanilla extract, mix well.
Let Sit: Let the mixture sit for a few minutes so that the chia seeds begin to activate.
Divide into Glasses: Stir again to ensure an even texture and pour the mixture into small cups or glasses for serving.
Chill Until Ready, Garnish & Serve: Cover the glasses with plastic wrap and refrigerate for at least 6 hours or overnight, until fully set and thickened. Once set, remove the plastic wrap and top the creamy coconut chia pudding with grated coconut and fresh fruit.
Dish by Dish Tips:
- Use Full-Fat Coconut Milk: As I mentioned above, for the creamiest, most luxurious texture, I highly recommend that you use full-fat coconut milk, which will give you a thicker pudding. Skim coconut milk will result in a lighter texture but it won’t be as creamy.
- Can’t Take Coconut? If you’re allergic to coconut, then swap out the coconut milk for other types of unsweetened dairy-free milk (such as cashew milk, almond milk, rice milk, etc).
Other Coconut Recipes You’ll Love:
Other Gluten-Free Breakfast Recipes to Make:
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Coconut Milk Chia Pudding (Gluten-Free, Vegan)
- Total Time: 6 hours 5 minutes
- Yield: 2 servings 1x
- Diet: Dairy-Free, Gluten-Free, Low-Carb, Vegan
Description
Creamy and lightly sweet, this easy coconut milk chia pudding is perfect for breakfast, meal prep, or a healthy dessert. Rich coconut milk creates a smooth, creamy texture, while chia seeds thicken the pudding naturally. Top it with fresh fruit, granola, or nut butter for a simple gluten-free and vegan treat you’ll want to make again and again.
Ingredients
- 1 1/4 cup full-fat coconut milk
- 1/2 cup water
- 1/4 cup chia seeds
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsweetened coconut flakes or shredded coconut, for topping
- Fresh fruit, for topping (optional)
Instructions
- Combine Ingredients: In a bowl, combine the chia seeds, water, coconut milk, maple syrup and vanilla extract, mix well.
- Let Sit: Let the mixture sit for a few minutes so that the chia seeds begin to activate.
- Divide into Glasses: Stir again to ensure an even texture and pour the mixture into small cups or glasses for serving.
- Chill Until Ready: Cover and refrigerate for at least 6 hours or overnight, until fully set and thickened.
- Top with Fruits & Serve: Top with coconut and fresh fruit.
Notes
Coconut Milk: For the creamiest texture, I recommend that you use full-fat coconut milk.
Chia Seeds: Since this is a recipe for chia seed pudding, chia seeds are a key ingredient, so definitely don’t swap them for anything else.
Maple Syrup: I used maple syrup as a natural sweetener that’s also vegan. You may also use agave nectar instead, or if you’re not vegan, you may use raw honey. If you are diabetic or insulin-resistent, I recommend using maple-flavored monkfruit syrup.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. Alternatively, if you’re not a fan of the taste of vanilla, feel free to leave it out.
Coconut Flakes: To add extra coconut flavor, I’ve topped this coconut milk and chia seed pudding with unsweetened coconut flakes. However, you may also use shredded coconut or even toasted coconut chips if you prefer.
Fresh Fruit: I used fresh diced mango, but you can use fresh berries for garnishing too.
- Prep Time: 5 mins
- Chilling Time: 6 hours
- Category: Breakfast, Dessert
