15-Minute Coconut Chia Pudding | Simply Quinoa

Be patient. The chia seeds need some time to interact with the liquid ingredients in order to thicken them. This usually takes ~10-15 minutes. Your pudding will turn out runny if you try to shortcut this. So walk away, sip your coffee, and come back when the timer goes off.

- Use canned coconut milk. Yes, you can find boxed coconut milk, but it’s not nearly as thick. Use the canned stuff. Full-fat if you want an extra decadent pudding.

- Adjust consistency. If, after 15 minutes, your pudding isn’t as thick as you’d like, stir in an extra teaspoon or so of chia seeds and let the mixture sit for 15 more minutes before stirring and testing again. If the pudding is too thick, add a little extra coconut milk.

Several jars of chia pudding made with coconut milk and topped with cashew butter and coconut flakes, ready to be enjoyed

Fun Toppings & Variation Ideas

This coconut chia pudding recipe is a blank canvas for experimentation. Here are some fun ways to mix things up:

- Tropical mango. To go along with the tropical feel of the coconut, top the pudding with diced mango, along with the cashew butter and coconut flakes. If you can find it, swap the cashew butter with coconut butter.

- Nutty addition. I love chopping raw or toasted nuts (macadamia nuts are my fave with the coconut), and sprinkling them over the top of this pudding.

- Nutella twist. Whisk a tablespoon or so of Nutella into the pudding before you let it rest. Want to get even more indulgent? Sprinkle mini chocolate chips on top of the finished dish.

- Blueberry lemon. Stir some fresh blueberries, fresh lemon zest, and a little lemon juice into the chia mixture before setting it to rest. Top as usual, but add more fresh blueberries.

- Smooth operator. Chia pudding has a sort of tapioca-like texture. If you prefer a smooth pudding, throw it in the blender and blend until smooth and creamy.

If you’re looking for more ways to do chia seed pudding, check out my post 6 Easy Chia Seed Pudding Recipes.

Meal Prep and Storage

This no-cook pudding is a meal prep miracle. So, make a double batch and store it in the fridge or freezer for later. Here’s how:

Refrigerator: Seal the pudding in mason jars (leave the cashew butter and coconut flakes off), and store it in the fridge for up to 4 days. Give everything a good stir before adding the toppings and serving.
Freezer: Seal the pudding in freezer-safe mason jars (no toppings) and store it in the freezer for up to 3 months. Allow it to thaw in the fridge overnight. In the morning, give it a stir, add the toppings, and enjoy.

If the chia pudding is too thick when you remove it from the fridge, stir in a little coconut milk to loosen it up.

Side view of coconut chia seed pudding in jars.

More Chia Pudding Recipes

Want more chia seed magic? Here come a few more chia pudding recipes to get you started:

Prep: 5 minutes

Resting Time: 15 minutes

Total: 20 minutes

Whisk together the chia seeds, maple syrup, evanilla xtract, and coconut milk in a small bowl. Allow the mixture to sit for 10 – 15 minutes until the mixture has thickened.
Stir the pudding before dividing it into jars (you can leave it in the bowl if you wish).
Top with the cashew butter and coconut flakes.

course: Breakfast, Dessert

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When you’re craving a quick and easy breakfast or dessert, this coconut chia pudding is the way to go. Creamy, sweet, and topped with cashew butter and coconut flakes, it’s almost impossible to keep your spoon away.

Small jars of coconut chia pudding topped with cashew butter and coconut flakes.

This easy, no-cook chia seed pudding is a must for busy home cooks. All you have to do is mix some coconut milk, maple syrup, vanilla, and chia seeds together and let ’em sit. The chia seeds work their magic in just 15 minutes, thickening the mixture (kind of like in my Chia Seed Jam Recipe) into a rich pudding. The coconut flavor really comes through, complemented by the sweetness of the maple syrup. I topped mine with a little cashew butter and some coconut flakes, but feel free to add your own spin.

Why This Coconut Chia Pudding Recipe Works So Well

I am crazy about this 15-minute chia seed pudding. Here’s why you need to make it part of your meal-prep routine:

The coconut milk in this pudding adds a decadent, naturally sweet dessert-like feel (when compared to other plant milks). I added some maple syrup to ramp the sweetness up a bit, but you could easily use less if you’re watching your sugar intake.
This coconuty treat keeps well in the fridge (or freezer), so it’s an ideal recipe for meal prep when you just want breakfast (or dessert) ready to go throughout the week.
Unlike more traditional pudding recipes, this one doesn’t require you to fire up the stove/oven. The chia seeds thicken the liquid ingredients all on their own. And in just 15 minutes!

Labeled ingredients for coconut chia pudding.

Ingredients You’ll Need

Here’s what you’ll need to make this coconut chia seed pudding. Please see the recipe card below for precise measurements.

Chia seeds – Do not try to swap the chia seeds out for anything else. They are the key ingredient here as they thicken the liquid elements into a pudding.
Maple syrup – Honey or agave would also do the trick.
Vanilla extract – To deepen the flavor profile.
Canned coconut milk – Full-fat or lite, depending on your preference. I prefer canned coconut milk. It’s thicker and creamier than the boxed stuff.
Cashew butter – To top the pudding. Almond butter, sunflower butter, or peanut butter would work, too.
Coconut flakes – To garnish. I prefer unsweetened coconut, but you could use sweetened if you’d like. For more topping inspo, see the section below titled “Fun Toppings & Variation Ideas”.

How to Make Chia Pudding With Coconut Milk

This chia pudding with coconut milk comes together quickly and easily. Here’s a basic overview of how it’s done (you’ll find more detailed instructions in the recipe card below):

Adding chia seeds to a bowl with coconut milk. — Combine the chia seeds, coconut milk, maple syrup, and vanilla.

Whisk. Whisk together the chia seeds, maple syrup, vanilla, and coconut milk.

A mixture of chia seeds, coconut milk, maple syrup, and vanilla extract in a bowl. — Let the mixture rest for 15 minutes.

Rest. Allow the mixture to sit on the counter for 15 minutes.
Stir and divvy up. Give the pudding a stir and divide it between 2 jars.
Serve. Serve topped with cashew butter and coconut flakes.

A spoon diving into a jar of coconut chia pudding topped with cashew butter and coconut flakes.

Tips for Success

For the best results possible, pay attention to the following tips and tricks:

- Be patient. The chia seeds need some time to interact with the liquid ingredients in order to thicken them. This usually takes ~10-15 minutes. Your pudding will turn out runny if you try to shortcut this. So walk away, sip your coffee, and come back when the timer goes off.

- Use canned coconut milk. Yes, you can find boxed coconut milk, but it’s not nearly as thick. Use the canned stuff. Full-fat if you want an extra decadent pudding.

- Adjust consistency. If, after 15 minutes, your pudding isn’t as thick as you’d like, stir in an extra teaspoon or so of chia seeds and let the mixture sit for 15 more minutes before stirring and testing again. If the pudding is too thick, add a little extra coconut milk.