This Creamy Coconut Chia Pudding is easy to make, and a healthy snack as well! This pudding is vegan, paleo, dairy free, and gluten free and packed with nutrition thanks to the chia seeds. The creamy coconut pairs so well with the fruit you’ll think you’re eating dessert instead of a healthy option!
We’ve been meal prepping this Creamy Coconut Chia Pudding for over 8 years now, and it simply never gets old. The creamy coconut is so tasty with tropical fruits in the winter. And in the summer months I love to add chopped peaches or berries! It’s a healthy, easy to make snack that’s really popular with kids as well.
I used to make this recipe mostly for make ahead breakfasts, but these days more often than not I eat it as a snack. It does make a great breakfast though, especially if you’re short on time in the mornings. I’ve found I do better with protein packed savory breakfasts. But you could easily add your favorite protein powder or collagen powder to this recipe.
The 1 simple ingredient that makes this chia pudding so addictive is the ground cardamom. It’s such an underrated spice, and when you combine it with coconut, magic happens. That combo also happens to be perfect paired with tropical fruits which is a bonus in the middle of the winter!
So let’s jump right in and talk about the ingredients!
- Coconut milk – You definitely want to use coconut milk, (full fat) from the can in this recipe. Coconut milk from a carton is really watery and lacking coconut flavor compared to canned.
- Maple syrup – This is my sweetener of choice because it easily mixes into the coconut mixture. Also it doesn’t compete for flavor as much as honey would. But if you’re looking to eliminate sugar you can use any powdered sweetener you like, or simply leave the sweetener out altogether and just let the fruit shine through.
- Vanilla – A touch of vanilla extract rounds out the flavors and works together with the cardamom to create a super tasty pudding.
- Cardamom – Like I mentioned cardamom has a magic effect combined with coconut milk. But this chia pudding is super tasty made with cinnamon as well.
- Chia seeds – These are definitely essential because they’re what thickens the pudding, and they also provide quite a bit of fiber as well!
- Fruit – I topped this chia pudding with fresh pineapple and frozen mango chunks. I don’t recommend fresh mango unless you’re cutting up the mango right before you serve these. Fresh mango turns brown overnight in the fridge, but I’ve had good luck with frozen. Also berries and frozen berries are really tasty here. And when fresh peaches are in season, definitely try slicing one up right before piling it onto this pudding.
How to make Creamy Coconut Chia Pudding Step by Step:
Step 1:
First we’ll measure out all of the ingredients listed.
Step 2:
Next we’ll blend the coconut milk, maple syrup, cardamom, vanilla, and water together with a pinch of salt until smooth.
Step 3:
Add the chia seeds to the coconut mixture and blend on low just to combine.
Step 4:
Pour the chia pudding mixture evenly into your containers. I like to use 1 cup mason jars for a total of 6 puddings.
Tip: Be sure to pour the chia pudding from the blender right after adding the chia seeds. The chia seeds will begin to thicken right away and stick in the bottom of the blender if you let it sit!
Step 5 & 6:
Next refrigerate the chia pudding until thickened, 2-3 hours. And finally top each chia pudding with the fruit of your choice and store in the fridge for 4-5 days.
Note: If you’re using the fresh pineapple and frozen mango called for, this pudding will keep for 4-5 days. If you top it with fresh berries, I would eat it within 2-3 days because berries spoil so quickly.
How to store these chia puddings:
- These chia puddings keep well in the refrigerator for up to 5 days. This of course depends on the fruit you use as I mentioned above.
- For even longer storage, you can freeze these in freezer safe containers for up to a month. Whichever container you use, try and keep the size around the 1-cup mark. This way with 1/2 pudding + 1/2 cup fruit, there’s very little room for air in the container to grow frost in the freezer. Thaw your chia puddings by placing them from the freezer into the fridge overnight.
Absolutely love chia pudding? Check out all our favorite recipes below!
- Creamy Coconut Lime Chia Pudding
- Sweet Cherry Almond Chia Pudding
- Raspberry Sherbet Chia Pudding
- Mango Lime Chia Pudding
I sure hope you enjoy this Creamy Coconut Chia Pudding. If you do make it, I hope you’ll leave me a comment/rating below. I always love hearing from you here!
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Creamy Coconut Chia Pudding
- Total Time: 10 mins
- Yield: 6 snack servings 1x
- Diet: Gluten Free
Description
This Coconut Chia Pudding is the perfect pairing for tropical fruit in the winter and all sorts of berries in summer!
Ingredients
1 can coconut milk, 13.66 ounces
1/4 cup maple syrup, Grade A
1 Teaspoon vanilla
1 Teaspoon ground cardamom, freshly ground if possible
pinch of salt
1/2 cup water
1/2 cup chia seeds
1 1/2 cups chopped pineapple
1 1/2 cups frozen mango chunks
Instructions
Mix together the coconut milk, maple syrup, vanilla, cardamom, and water until fully combined, I used a blender for mine.
Add the chia seeds to the coconut mixture and mix just to combine.
Pour the chia pudding into 6 – 1 cup mason jars, 1/2 cup of pudding per jar.
Refrigerate for 2-3 hours to allow the pudding to thicken. Then top each pudding evenly with the fruit and refrigerate again.
This chia pudding will keep 4-5 days. If you top it with another fruit the time it keeps will vary. Berries tend to keep 2-3 days, and you can also top the pudding with fresh fruit right before serving as another option too.
Notes
If you don’t have or can’t find cardamom, cinnamon is really good too!
- Prep Time: 10 mins
- Category: Snack
- Method: Mixing
- Cuisine: American
Keywords: Coconut Chia Pudding, Tropical Chia Pudding, Pineapple Coconut Chia Pudding, Pina Colada Chia Pudding
This recipe was originally published in 2013, but has been updated in 2021 with more tips, information, nutritional facts, and new photos.
Hi there. I’ve been making this for some time! Thank you again for the recipe. I’ve noticed recently that my coconut milk (organic and full fat) is perfect when I open the can but that after blending with cardamom and syrup, the milk curdles. It’s weird. One time I blended all the curdles away for a smooth mixture but then it re-curdled. It tasted fine but obviously very weird. I ended up tossing. The cans are not old, maybe purchased in the last 2 weeks. Any thoughts?
Thank you!
I have had the same issue with the coconut milk curdling when trying to whip it. I contacted the Natural Value people who responded in a timely fashion and said they hadn’t changed anything, but they refunded me for the two cans that I had the problem with. Their customer service is top-notch. I haven’t had an issue with another brand at this point. One thing I’ve noticed about these cans…I keep them in a cold location and typically the cream solidifies so that one does not hear any sloshing when shaking the can but these last cans are very liquidy all the time.
Thanks so much Marilyn! I’ve completely moved away from that brand myself after having too many issues!
How long do they last once there made? Looking to do some breakfast meal prep for as many days as possible
These last really well for 4-5 days, I’ve never had them in the fridge for longer since they always get eaten. I sure hope you enjoy them, and be sure and let me know if you have anymore questions!
I mixed everything in the blender at a low speed which seemed to incorporate some air, making it mousse-like. Wonderful flavor and texture. I ate half the recipe for breakfast but was famished two hours later (I’m a big guy) despite using full-fat canned coconut milk. I’ll definitely make it again and throw in pistachios for added caloric density!
I’m so glad to hear you enjoyed it, and I think pistachios sound like an amazing flavor combination!