Coconut Chia Pudding Recipe |

Coconut Chia Pudding Recipe

Coconut Chia Pudding is a nice change of pace from the usual paleo breakfast.

Coconut Chia Pudding Recipe |

It makes a great snack, too! Sometimes, eggs for breakfast can get quite boring. If you’re in a rut and looking for something new, give this Coconut Chia Pudding a shot.

This is the first chia pudding I ever made, and it served as the inspiration to my mega-popular 3-Ingredient Banana Pudding recipe. The truth is, there are so many ways to change this recipe up. You could use a different kind of dairy-free nut milk, add other mix-ins, or experiment with lots of tasty toppings. Think of this as a blank template upon which to build!

Chia seeds, high in Omega-3 fatty acids, have an interesting ability to gel up upon mixing with liquid and create an almost tapioca-like texture.

If you want to bump up the protein content, try adding a scoop of your favorite protein powder or even some unflavored grass-fed collagen.

I kept this version unsweetened, but you could definitely add in some honey or maple syrup to make it more dessert-like.

It’s best to let the chia seeds sit for 1-2 hours to soften and absorb as much liquid as possible which will yield a nice thick texture. Feel free to experiment with different spices as well.

Coconut Chia Pudding Recipe |

Coconut Chia Pudding

Course: Dessert
Cuisine: Dairy-Free, Paleo
Prep Time: 1 hour
Total Time: 1 hour
Servings: 2
Calories: 319 kcal
Author: Steph Gaudreau

Coconut Chia Pudding is a nice change of pace from the usual paleo breakfast. Chia seeds naturally gel to form a thick custard-like treat!



  • 1 cup full-fat coconut milk
  • 3 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cinnamon


  1. Mix the chia seeds and coconut milk together in a mason jar or other glass container.
  2. Blend in the vanilla extra and spices.
  3. Refrigerate for 1-2 hours (but at least 30 minutes) for best texture. Serve with shave of dark chocolate, a splash of maple syrup or just as is.
Nutrition Facts
Coconut Chia Pudding
Amount Per Serving
Calories 319 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 21g105%
Sodium 17mg1%
Potassium 321mg9%
Carbohydrates 11g4%
Fiber 6g24%
Protein 5g10%
Vitamin C 1.2mg1%
Calcium 140mg14%
Iron 5.1mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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14 Responses

  1. Hey Steph! I made this pudding this morning and it turned out great! So easy to make too! Thanks for the recipe! 🙂 Next time I’m going to try a chocolate version 😉

  2. Good stuff! I love chia pudding and cardamom in it is especially good! I’m also putting a little rosewater in mine and topping it with berries and chopped pistachios. I like the pudding better at room temperature than refrigerated.

  3. I changed it up just a tad and added a 1/4 cup of finely shredded coconut and another 1/2 cup of the coconut milk. I absolutely love the spices used in this recipe. Thank you so much it’s incredibly tasty!

  4. So are the chia seeds added after sitting in water in the fridge for 2 hrs or just mixed in with the milk and then they plump?

    1. Hi there…no, don’t put the chia seeds in water to plump up. Just mix them with the coconut milk and they will plump, thickening the pudding.

  5. How many servings is this? Look forward to making it for my lchf/hflc vegan breakfast 🙂 I’m on the instate am @veganlinds85

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Hi, I'm Steph!

Lord of the Rings nerd, cold brew drinker, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more, not less: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.

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