If you’re craving a healthy breakfast that’s rich, creamy, and dairy-free, look no further than chia pudding coconut milk. This simple recipe is one of my go-to meal prep staples—it’s quick, customizable, and made with just a handful of pantry ingredients. Coconut milk adds the perfect amount of creaminess, making the pudding taste indulgent without any added guilt.
Whether you’re vegan, paleo, or just looking for a lighter way to start the day, this pudding will keep you full, energized, and satisfied. If you’re counting macros or curious about the health stats, check out our full breakdown on chia pudding calories to customize your serving size.
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Why Coconut Milk is Perfect for Chia Pudding
- Extra creamy: Coconut milk gives chia pudding a rich texture you can’t get from almond or oat milk.
- Plant-based: It’s naturally dairy-free, making it perfect for vegan or paleo diets.
- Healthy fats: Full-fat coconut milk keeps you full longer, especially in the morning.
- Flavor-friendly: Pairs well with tropical fruit, vanilla, chocolate, and warm spices.
Can You Use Coconut Milk for Chia Pudding?
Yes, and honestly, it’s one of the best milks for chia pudding. Coconut milk adds richness and a subtle sweetness that balances the earthy flavor of chia seeds. If you’ve only tried chia pudding with almond or oat milk, coconut milk will be a game changer.
There are two kinds of coconut milk you can use:
- Canned full-fat coconut milk: Ultra creamy and thick—perfect for dessert-like pudding or a filling breakfast.
- Carton coconut milk (beverage style): Thinner and lighter, good if you prefer a low-fat option.
For the creamiest results, always go with canned coconut milk. You can even blend the solid and liquid parts of the can for maximum smoothness.
The Perfect Chia-to-Coconut Milk Ratio
To get a pudding that’s not too runny and not too solid, use this trusted ratio:
2 tablespoons chia seeds + 1/2 cup full-fat coconut milk
Let the mixture sit for at least 2 hours—or better yet, overnight. Stir once after 10 minutes to prevent clumps from forming. For a slightly thicker pudding, reduce the coconut milk by 1–2 tablespoons. If you prefer it looser and more pourable, add a splash more coconut milk before serving.
Coconut Milk vs. Almond Milk for Chia Pudding
So, which is better: coconut or almond milk? That depends on what you’re after.
- Coconut milk: Rich, creamy, and filling. Perfect for thick puddings or dessert-style treats.
- Almond milk: Light, nutty, and lower in fat. Great for lower-calorie options or post-workout snacks.
If you’re going for indulgent flavor and satisfying texture, coconut milk wins hands down. But if you like your chia pudding light and subtle, almond milk is still a solid choice. For a matcha-based option, check out our matcha chia seed pudding recipe—it works beautifully with almond milk too.
What Milk Is Best for Chia Pudding?
While you can make chia pudding with just about any milk, coconut milk is one of the best for flavor and texture. That said, here’s a quick breakdown of common milk options and what they bring to the table:
- Coconut milk: Rich and creamy—great for dessert-style pudding or a filling breakfast.
- Almond milk: Light and low-calorie, with a slightly nutty flavor.
- Oat milk: Naturally sweet, very creamy, but a bit higher in carbs.
- Dairy milk: Creamy and familiar, but not ideal for vegan diets.
- Greek yogurt (mixed with milk): For a protein-packed option, try our Greek yogurt chia pudding variation.
Your best pick? Full-fat canned coconut milk for richness, or almond milk for a lighter version.
Do Chia Seeds Swell in Coconut Milk?
Yes! Chia seeds swell beautifully in coconut milk, just like they do in water, almond milk, or dairy. The fat content in coconut milk helps thicken the mixture even more. Just be sure to stir your mixture twice: once when you first mix it, and again after 10 minutes. This keeps the seeds from clumping together.
Tip: Use room temperature or slightly warm coconut milk to kick-start absorption. Cold milk can slow the gelling process.
Can You Use Coconut Milk Instead of Milk for Pudding?
Absolutely. Coconut milk isn’t just a great swap in chia pudding—it can also be used in traditional pudding recipes that typically call for dairy. It adds a subtle tropical note and creamy texture that’s hard to beat.
In chia pudding, coconut milk doesn’t just replace milk—it levels it up.
Chia Pudding Coconut Milk: Base Recipe
Ingredients
- 2 tablespoons chia seeds
- 1/2 cup full-fat canned coconut milk
- 1 teaspoon maple syrup or honey (optional)
- 1/4 teaspoon vanilla extract (optional)
- Pinch of sea salt (optional but recommended)
Instructions
- In a jar or bowl, stir together the chia seeds and coconut milk.
- Add maple syrup, vanilla, and salt (if using). Mix thoroughly.
- Let sit for 10 minutes, then stir again to prevent clumping.
- Cover and refrigerate for at least 2 hours, or overnight for best texture.
- Top with fresh fruit, nuts, or granola before serving.
Storage Tips
- Store covered in the fridge for up to 5 days.
- Prep in individual jars for grab-and-go breakfasts.
- Freeze? Not ideal—texture becomes grainy once thawed.
Chia Pudding Coconut Milk
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes (plus chilling time)
- Yield: 1 serving 1x
- Category: Breakfast
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This dairy-free chia pudding coconut milk is ultra-creamy, customizable, and the perfect healthy breakfast or snack. Packed with fiber and good fats, it’s satisfying and delicious.
Ingredients
- 2 tablespoons chia seeds
- 1/2 cup full-fat canned coconut milk
- 1 teaspoon maple syrup or honey (optional)
- 1/4 teaspoon vanilla extract (optional)
- Pinch of sea salt (optional)
Instructions
- In a jar or bowl, stir together the chia seeds and coconut milk.
- Add maple syrup, vanilla, and salt (if using). Mix thoroughly.
- Let sit for 10 minutes, then stir again to prevent clumping.
- Cover and refrigerate for at least 2 hours, or overnight for best texture.
- Top with fresh fruit, nuts, or granola before serving.
Notes
Store covered in the fridge for up to 5 days. Stir before serving. Prep in jars for an easy grab-and-go option.
Nutrition
- Serving Size: 1 jar
- Calories: 240
- Sugar: 2g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 10g
- Protein: 4g
- Cholesterol: 0mg
Flavor Variations to Try
Mango Coconut Chia Pudding
Layer the pudding with mango puree and top with toasted coconut flakes. Sweet, tropical, and sunshine in a jar. For a full step-by-step, visit our mango chia seed pudding recipe.
Pumpkin Coconut Chia Pudding
Stir in 2 tablespoons pumpkin puree and 1/2 teaspoon pumpkin spice. Top with crushed pecans for a cozy fall treat. Find more in our pumpkin chia pudding guide.
Blueberry Coconut Chia Pudding
Mix in a handful of blueberries and a dash of lemon zest. The flavors pop! See our full method for blueberry chia pudding inspiration.
Chocolate Coconut Chia Pudding
Add 1 tablespoon cocoa powder and an extra teaspoon of maple syrup. Top with shredded coconut and dark chocolate chips for a dessert-worthy twist.
Common Mistakes & Easy Fixes
Why Is My Chia Pudding Runny?
This usually means your seed-to-liquid ratio is off. Either you added too much coconut milk or didn’t give the chia seeds enough time to soak. Make sure you’re using 2 tablespoons of chia seeds per 1/2 cup of coconut milk, and always chill it for at least 2 hours (overnight is better).
It’s Too Thick or Solid
Don’t worry—this is easy to fix. Just stir in a tablespoon or two of coconut milk before serving to loosen it up. Coconut milk solidifies in the fridge, so a quick stir or splash of liquid brings the pudding back to life.
Weird Texture or Clumps?
Most likely, you didn’t stir it twice. After the first 10 minutes of soaking, give your chia pudding another good stir to break up clumps. Also, make sure your coconut milk is smooth before mixing (especially if using canned).
FAQs About Chia Pudding Coconut Milk
Can you use coconut milk for chia pudding?
Yes! It makes the pudding thick, creamy, and naturally dairy-free.
What is the ratio of chia seeds to coconut milk?
2 tablespoons of chia seeds to 1/2 cup of full-fat coconut milk is ideal.
Is chia pudding better with coconut milk or almond milk?
For flavor and creaminess, coconut milk wins. Almond milk is lighter.
What milk is best for chia pudding?
Coconut, almond, oat, or dairy all work. Coconut is best for creaminess.
Do chia seeds swell in coconut milk?
Yes. They absorb the milk and turn into a gel-like texture, just like with other liquids.
Can you use coconut milk instead of milk for pudding?
Absolutely. It works great in both chia and traditional pudding recipes.
Coconut Milk Makes Chia Pudding a Dream
Whether you’re looking for a meal-prep breakfast, a mid-day pick-me-up, or a healthy dessert, chia pudding coconut milk checks all the boxes. It’s thick, satisfying, naturally sweet, and customizable. The creamy texture is what sets it apart, and the flavor options are endless.
Want more ideas? Explore our full coconut milk chia pudding archive for more tropical and chocolate-inspired spins!
