Creamy Coconut Chia Pudding

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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!

Mason jars of Creamy Coconut Chia Pudding topped with Pineapple and Mangoes!

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.

A spoonful of Cream Coconut Pudding with a mango chunk being lifted out of the mason jar.

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:

All the ingredients for the Creamy Coconut Chia Pudding prepped and placed in bowls.

Step 1:

First we’ll measure out all of the ingredients listed.

The creamy coconut mixture for the chia pudding blended up in a blender.

Step 2:

Next we’ll blend the coconut milk, maple syrup, cardamom, vanilla, and water together with a pinch of salt until smooth.

The chia seeds being added to the creamy coconut mixture in the blender.

Step 3:

Add the chia seeds to the coconut mixture and blend on low just to combine.

The Creamy Coconut Chia Pudding being portioned out into 1 cup mason jars.

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!

A bowl of pineapple and mango with coconut chia pudding jars around it.

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.

5 jars of Creamy Coconut Chia Pudding topped with pineapples and mangoes with a spoonful being taken out.

How to store these chia puddings:

  1. 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.
  2. 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!

3 mason jars of creamy coconut chia pudding topped with tropical fruit.

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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5 jars of Creamy Coconut Chia Pudding topped with pineapples and mangoes with a spoonful being taken out.

Creamy Coconut Chia Pudding


This Coconut Chia Pudding is the perfect pairing for tropical fruit in the winter and all sorts of berries in summer!



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


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.


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.

40 thoughts on “Creamy Coconut Chia Pudding”

  1. Hi,

    The best coconut milk to use is canned coconut milk. The brand I use is Thai Kitchen. If you cannot get the canned coconut milk and need to use the container, leave out the water and add more chia seeds. Begin with 2 tbsp. more of chia seeds and go from there. After adding all the ingredients put the lid on the jar and shake the jar to combine everything.

    Put in refrigerator overnight. If you feel the portions are too large and too many calories, just use smaller portions. I make 5 portions.

    Hope this helps.


  2. Wait—
    the can of coconut milk is 840 calories, 70 grams of fat (7 servings), and the maple syrup… another 200 calories, so that’s 1,040. The fruits, another 100 calories or so?

    For 2 servings, that’s 550 calories, 35 g of fat.

    Maybe 4 servings, for 275 calories & 17 g of fat?

    • We’re very active people, so it serves the two of us perfectly but you make a good point that is may be too much for some, and I’ve updated the recipe to read 2-4 servings! The number of calories and size of portion really varies from person to person so the serving sizes that I indicate in the recipes is just a staring point – hope you enjoy the puddings!

  3. Absolutely LOVE the taste! One question, I used coconut milk from a box, will it still have the same consistency as the canned? It’s refrigerating now, but when I mixed everything it was a bit watery. Does the refrigeration help it solidify a bit more? Thanks for the wonderful recipe!

    • Coconut milk from the box is much thinner, so it won’t have the same consistency, you might even have to double the amount of chia seeds! After it sits in the fridge for a couple hours, check the consistency and add more chia seeds if necessary to get the consistency you’re looking for. Also, the kinds of coconut milk from a box that I’ve tried had very little coconut flavor so it might affect the flavor of the pudding as well. If it’s lacking flavor, you can always add a touch of vanilla extract/almond extract until you can find some canned coconut milk to try it with! Let me know if you have anymore questions! 🙂

  4. I did stir and let it sit. It never solidified. I used Goya milk. I can only get Orchid and Goya where I’m stationed overseas. I’m wondering if removing the added water in the recipe might do the trick?

    • I think it must be the thickness of the coconut milk. Try removing the water first, and if it’s still not thick enough you can add more chia seeds. Hope this works out for you, let me know how it goes and if you have anymore questions! 🙂

  5. So I left it in the fridge overnight and I’ve got a liquid portion at the very bottom, then somewhat solidified milk. What do you think went wrong?

    • I’m not quite sure what happened, but I would try stirring the mixture back together and allowing it to sit a little longer in the fridge. Maybe the type of coconut milk you used was thinner than usual and the chia seeds didn’t stay mixed in? Let me know type/brand of coconut milk you used and we can try to get to the bottom of this! 🙂 Also for any chia pudding recipe, if you find yourself wanting it thicker, you can always add more chia seeds.


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