This easy, vegan recipe for coconut milk chia pudding is naturally sugar free, and delicious for breakfast, topped with fresh berries, peaches or pears. It looks beautiful layered with berries in parfait glasses or pretty glass jars to make a simple, healthy breakfast a little more special.
Looking for more recipes like this one? You might also love this sugar free strawberry chia jam, homemade toasted trail mix, and coconut milk rye pancakes.
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Why You’ll Love This Recipe
So Quick and Easy. This chia pudding only requires a few ingredients and five minutes to make, then you just wait for it to thicken. Make it the night before and enjoy it for breakfast the next morning.
Naturally Sugar Free. Coconut milk has its own natural sweetness, so there’s no need to add sugar, especially with the sweet berries.
Customizable. Make the pudding as thick or soft as you like, simply by adjusting the amount of chia seeds and liquid.
What are chia seeds?
Chia seeds are the edible seeds of Salvia hispanica, a flowering plant in the mint family which is native to central and southern Mexico. The seeds are oval shaped, and their color ranges from gray to white. When soaked in liquid, chia seeds absorb up to 12 times their weight, and develop a thick gel coating, which works to thicken the liquid.
This thickening quality is why they work so well in chia pudding. When stirred into the coconut milk (or any liquid), the seeds swell, making the milk thick and creamy. The seeds are also high in fiber, and are a very nutritious addition to your diet.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Coconut Milk. This recipe calls for canned, unsweetened coconut milk, which is rich, creamy and so flavorful. I like the Thai Kitchen and Chaokoh brands.
- Water. Since canned coconut milk contains a lot of solid coconut cream, I add a little water to thin it just a bit.
- Chia Seeds. Thickens the pudding and adds a mild nutty flavor.
- Vanilla. Add some vanilla extract or ground vanilla for flavor.
- Nutmeg. I like the flavor the nutmeg adds, but you could also add cinnamon, or just leave the spices out.
- Toppings. Fresh berries, stone fruits, ripe pears, chopped pecans and unsweetened coconut are all wonderful toppings for making layered chia pudding parfaits.
Instructions
- In a bowl, whisk the coconut milk until smooth. TIP: If your kitchen is cold, and the coconut cream has solidified in the can, you may need to use a blender to break up the cream if a whisk won’t do it.
- Whisk in the remaining ingredients (except for the toppings).
- Cover the pudding and chill for at least 4 hours, or overnight.
- In 4 small jars, layer the pudding with berries or stone fruit, and top with unsweetened coconut or chopped pecans.
Frequently Asked Questions
Do I have to use canned coconut milk?
I prefer canned coconut milk, since it’s so rich and creamy. If you use coconut milk from the dairy aisle, keep in mind that it’s not thick like canned coconut milk. So you should eliminate the extra water in the recipe and just use the same amount of coconut milk. You may need to add more chia seeds to thicken the pudding.
Will this recipe work with any type of milk?
Yes, you can use any type of milk, including non-dairy options or whole milk. I don’t recommend using skim or low fat milk, or your chia pudding won’t taste as creamy.
What should I do if my chia pudding is too thick or thin?
If it’s too thick, stir in more coconut milk. If it’s too thin, stir in another spoonful of chia seeds, and wait a few more hours for it to thicken up.
How long can I keep chia pudding in the refrigerator?
You should keep the pudding in an airtight container in the refrigerator for up to 5 days.
You Might Also Like
Strawberry Chia Jam 
Toasted Trail Mix 
Coconut Cream Pie 
Coconut Milk Rye Pancakes
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Coconut Milk Chia Pudding Parfaits
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.
Ingredients
- 1 can (14 oz) unsweetened, full-fat coconut milk
- ¼ cup water
- ¼ cup chia seeds
- ⅛ tsp ground vanilla (or 1/4 teaspoon pure vanilla extract)
- small pinch nutmeg or cinnamon
- fresh berries, stone fruit, unsweetened coconut, chopped pecans, for topping
Instructions
- In a bowl, whisk the coconut milk until smooth.TIP: If your kitchen is cold, and the coconut cream has solidified in the can, you may need to use a blender to break up the cream if a whisk won't do it.
- Whisk in the remaining ingredients.
- Cover the pudding and chill for at least 4 hours, or overnight.
- In 4 small jars, layer the pudding with berries or stone fruit, and top with unsweetened coconut or chopped pecans.
I love coconut milk. Thanks for the recipe. I will definitely try.