Coconut Milk Chia Pudding Recipe

Coconut Chia Pudding with raspberries and kiwi in glass

5 from 11 votes

Creamy, refreshing, tasty, and full of protein, this chia seed pudding is made with coconut milk for a rich and creamy texture. If you love chia pudding, then you will love this simple, flavorful recipe that you can top with your favorite fresh berries!

Prep Time5

Cook Time5

Rest Time2

Total Time10

Course: Breakfast, Dessert, Gluten-Free, Side Dish, Snack

Cuisine: American

Diet: Gluten Free, Low Fat, Vegetarian

Servings: Servings

Author: Rena

Ingredients

1 Can Light Coconut Milk or from a carton; 8 ounces
½ Cup Chia Seeds
2 Tablespoons Maple Syrup
¼ Cup vanilla protein powder Or use 1/4 cup dairy-free yogurt or vanilla Greek yogurt
fresh berries Optional garnishes

Instructions

Whisk together the 1 Can Light Coconut Milk, ½ Cup Chia Seeds, 2 Tablespoons Maple Syrup, and ¼ Cup vanilla protein powder. (or if you are using 1/4 cup of yogurt)
Cover the bowl and place in the refrigerator for at least 2 hours or until the mixture has thickened.
Serve and top the pudding with fresh berries if desired.

Video

Notes

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.

Notes

Use any kind of dairy-free milk in place of coconut milk. Oat milk is a great option.
Make sure the chia seed pudding has been set in the refrigerator for at least two hours. You can also allow the pudding to settle overnight in the refrigerator.
Use dairy-free yogurt for vegan, coconut chia pudding.
Store the leftovers in an airtight container in the refrigerator for up to four to five days.

Nutrition