Tropical Coconut Chia Pudding Jars

Tropical Coconut Chia Pudding Jars | Get Inspired Everyday!

Tropical Coconut Chia Pudding Jars | Get Inspired Everyday!

I have a bad habit of skipping breakfast when I’m busy, which is also becoming a habit. So, I’m trying to come up with an easy, healthy breakfast for crazy mornings and snacks to take with me when I’m on the go.

Tropical Coconut Chia Pudding Jars | Get Inspired Everyday!

Tropical Coconut Chia Pudding Jars | Get Inspired Everyday!

Tropical Coconut Chia Pudding Jars | Get Inspired Everyday!

There have been more days than I care to admit over the last couple of years, where I didn’t eat a single thing until dinner time. Now… how does that even happen? I mean, I really love food and I don’t think it’s healthy to get wrapped up in what I’m doing, and forget to eat. I always have a big dinner, but that doesn’t make up for my bad (erratic) behavior. It’s a lot like working out once a week and expecting great results – not going to happen.
Tropical Coconut Chia Pudding Jars | Get Inspired Everyday!

I’m on a mission to change my ways, and these Tropical Coconut Chia Pudding Jars are a great start. They’re assembled the night before, so they make the perfect grab and go breakfast. As much as I’d like to be the kind of person who has a full breakfast, I don’t actually make the time, and I’m not super hungry in the morning. I love having something already made that’s ready for me when the mid-morning hunger finally strikes.
Tropical Coconut Chia Pudding Jars | Get Inspired Everyday!

I portion this recipe 2 different ways before I place it in the fridge for our breakfasts. For my husband, I’ll portion out 1 cup of pudding and 1 cup of fruit in pint jars, and for myself I use the 1 cup mason jars with 1/2 cup pudding and 1/2 cup of fruit.

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Tropical Coconut Chia Pudding Jars | Get Inspired Everyday!

Tropical Coconut Chia Pudding Jars

  • Author: Get Inspired Everyday!
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 2-4 1x


  • 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
  • 4 Tablespoons chia seeds, (6 Tablespoons for really thick pudding)
  • 1 cup chopped pineapple, oranges, and bananas
  • 2 – mason jars, the 1 pint size


  1. Mix together the coconut milk, maple syrup, vanilla, cardamom, and water until fully combined, I used a blender for mine.
  2. Place 2 Tablespoons of chia seeds in each of the 2 jars.
  3. Pour the coconut mixture evenly into each jar. Stir to fully mix in the chia seeds and secure the lids on the jars.
  4. Refrigerate overnight before serving.
  5. Serve with your choice of chopped fruit.


Also, I like to add more or less salt to taste depending on how much I work out. If you can’t find cardamom, cinnamon is really good too!


38 Comments on “Tropical Coconut Chia Pudding Jars”

    1. Kari

      It’s my favorite make ahead breakfast too, along with frittatas which I’ve really gotten into lately – I hope you enjoy it!

  1. Kari

    I made this with cinnamon as I didn’t have any cardamom on hand. It was amazing. I added some raisins and it tasted just like rice pudding!! Loved it!!

  2. Kari

    I was wondering if you have tried using honey instead of syrup to sweeten this pudding?

    Thanks, and hope you are well!

    1. Kari

      Honey and coconut milk can be an interesting combo, I’ve found sometimes it’s good especially with a lighter honey, but other times I’ve tried stronger flavored honey and the combination has a slightly soapy flavor (which is so weird and not at all tasty). So in short my answer would be yes, but with reservations, maple syrup and agave nectar are the safest bets in terms of flavor. Hope you enjoy the recipe, and be sure to let me know if you have anymore questions! 🙂

  3. Kari

    I tried this recipe. I used 2.5 tablespoons of chia in each jar. It came out watery! Lack of pudding consistency. It tasted ok. Maybe you got to use less water; reduce it to 1/4 cup? yar

    1. Kari

      I’ve never had this come out watery, so I’m wondering what kind of coconut milk you used? It’s really important that the coconut milk is the kind from the can because it’s much thicker than the kind from the carton. If you want a really thick pudding you could definitely leave out some of the water because you can always add it in later if the consistency is too thick.

  4. Kari

    Just made a batch and it’s awesome. Definitely a hit! I think it’s a bit sweet so next time I think I’ll cut the syrup in half.

    Thanks for this recipe!

  5. Kari

    Hi Kari! I’d love to include your tropical coconut chia pudding jars recipes in a chia pudding recipe roundup. If you’re fine with it, could I use one of your photos and a link back to your original post?


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