Stunning 5-Ingredient Coconut Chia Pudding

If you are anything like me, the morning rush means you need a breakfast that’s healthy, keeps you full, and doesn’t require you to stand over a hot stove. That’s where this amazing coconut chia pudding comes in! It’s the ultimate creamy, simple, 5-ingredient answer to your busiest mornings. You just mix it up the night before, and boom—breakfast is waiting for you. I learned years ago, while juggling a marketing career and trying to feed my family real food, that making good food doesn’t have to be complicated.

This recipe skips all the fuss. Forget complicated steps or long cook times. We are focusing purely on getting that rich, nutrient-dense flavor you crave with minimal effort. It really is a lifesaver when those hectic schedules hit!

SAVE IT

Why This Creamy Coconut Chia Pudding Recipe Works for Busy Mornings

When I was deep in that marketing hustle, the question of what to feed the family for breakfast felt like a daily crisis. That’s why this recipe became my lifeline! It checks all the boxes we home cooks need: it’s lightning fast to assemble, it’s incredibly nutrient dense breakfast power, and it does all the heavy lifting while you sleep. It’s the definition of an easy overnight breakfast idea.

I started making this instead of relying on those overly processed, sugary bars. Knowing I had something truly healthy ready to go in the fridge transformed my mornings from stressful scrambles to a calm two minutes of grabbing a bowl. Nothing beats that!

Achieving the Perfect Coconut Chia Pudding Texture

Listen to me closely: the secret weapon here is using the full-fat canned coconut milk—the thick stuff from the top! Don’t be tempted to use the carton coconut beverage; that’s mostly water and you’ll end up with thin, watery chia sludge, trust me. The high fat content in the canned version is what creates that luscious, thick, almost creamy coconut chia pudding texture we are after. It soaks those seeds up perfectly, turning it into a chilled delight!

Dietary Alignment: Vegan and Gluten Free Coconut Chia Pudding

The wonderful thing about this base recipe is how naturally accommodating it is. Since we aren’t using any dairy or grains, this automatically becomes a fantastic Vegan Chia Seed Pudding option. It’s also completely gluten free breakfast friendly, so everyone at the table can dig in without worry. I love recipes that let me serve everybody!

Gathering Ingredients for Your Simple Coconut Chia Pudding

I mentioned this is a simple 5 ingredient recipe, and I meant it! You don’t need specialty powders or expensive specialty grocery store finds for this. Trust me, keeping things simple is how I manage my kitchen chaos. But because we rely on so few items, we absolutely must use good quality ingredients, especially that coconut milk. Don’t skimp here!

When you pull these five things out, you’ll know you’re on the right track for an incredible, make-ahead breakfast. Write these down—the precision really matters for the texture!

• 1/4 cup chia seeds
• 1 cup full-fat canned coconut milk (Remember! The thick, creamy kind from the can, not the watery carton version!)
• 1/4 cup water
• 1-2 tablespoons maple syrup (Start with one tablespoon, you can always add more later!)
• 1/2 teaspoon vanilla extract

That’s it! Five things. Now let’s get them mixed up so they can work their magic overnight.

Step-by-Step Instructions for Overnight Coconut Chia Pudding

Okay, now for the fun part! This is where we take those five ingredients and turn them into an amazing make ahead meal prep superstar. Since this is a no-cook recipe, the only work required is about five minutes of active mixing, and then the refrigerator does the rest of the job for us. I try to mix this right after dinner so it can sit undisturbed overnight. That gives the chia seeds plenty of time to plump up nicely!

Remember, the goal here is beautiful, uniform thickness, not a bowl of sad little chia seed clusters. We absolutely have to whisk well at the beginning when we combine everything. This simple Coconut Chia Pudding recipe is your new best friend for quick, healthy mornings!

SAVE IT

The Critical Step: Mixing for Creamy Coconut Chia Pudding

First things first: grab a bowl or a jar—a cute mason jar works perfectly for me! Dump in your chia seeds, the thick coconut milk, and the water. Now, grab a whisk and get to work! You need to whisk this mixture vigorously for a solid minute. Seriously; don’t rush it! My personal rule for getting that truly creamy coconut chia pudding is to look for the liquid to get slightly frothy. If you stop too soon, those seeds sink to the bottom and glue themselves together. Nobody likes a glued-together breakfast, right?

Once you’ve whisked that dairy-free base until it’s smooth, toss in the maple syrup and vanilla extract and give it one final, quick but thorough whisk to incorporate the sweetener. Then, cover it up!

Adjusting Consistency After Chilling the Coconut Chia Pudding

When you pull it out of the fridge in the morning—or after at least four hours—it should be thick and glorious. However, sometimes those seeds absorb *too* much liquid, especially if you used less cream from the can. If you poke it and it looks less creamy and more like set jelly, don’t panic! That’s why we made it adjustable.

Just stir in a tablespoon of water or a little extra coconut milk at a time until you stir it and it flows appealingly off your spoon. It should be thick enough to hold a few toppings but still easily scoopable. Now you’re ready to eat!

SAVE IT

Expert Tips for the Best Coconut Chia Pudding Every Time

Since I developed this as my go-to quick breakfast, I’ve learned a few tricks that guarantee success every single time. My goal is always maximum flavor and that beautifully rich texture, so listen up! For the absolute best richness and the thickest possible results, you need to skim only the thick cream layer from the top of a can of full-fat coconut milk. Save that watery leftover milk for smoothies or rinse it down the drain—we only want the solids here for the ultimate Coconut Cream Chia Pudding!

One of my favorite parts about this recipe is how well it keeps. Since I’m trying to avoid the stress of daily cooking, I make a big double batch on Sunday. This mixture keeps perfectly sealed in the fridge for about four days, making it a total winner for my make ahead meal prep schedule. That means healthy, fast breakfasts are covered until mid-week!

Flavor Variations for Your Coconut Chia Pudding

While the vanilla and maple combination is truly divine—a classic for a reason—sometimes you just need to shake things up a little when you’re making a make-ahead breakfast! Since the base coconut chia pudding is so wonderfully neutral, it’s like a blank canvas waiting for a little pop of flavor. And because we are only talking about adding things in when we initially mix, it doesn’t add any extra time to our prep!

If you look up some of the fun recipes out there, you’ll see people go wild, but I like to stick to simple additions that really complement that rich coconut taste. I adore changing it up based on what fruit I have in the house that week. Think tropically!

For a vibrant burst of flavor, try stirring in about a half cup of fresh or frozen blueberries along with the chia seeds. I actually have a fantastic recipe for blueberry muffins that uses a similar flavor profile, and it translates perfectly here! Just stir them in during the initial mixing step.

Another great variation is to go full tropical. Add a tablespoon of shredded, unsweetened coconut right into the mix before chilling—it just amplifies that coconut flavor we love. Or, if you have some freeze-dried mango or pineapple handy, crush a teaspoon or two into powder and mix it in for a bright, sunny taste. These little tweaks keep my meal prep exciting week after week!

Topping Ideas for Your Coconut Chia Pudding

This is where you get to play, my friend! Even though the base coconut chia pudding is perfect, toppings are what turn a simple, healthy breakfast into something truly special. It’s the easiest way to customize this make-ahead meal. We want texture and flavor contrast against that creamy softness, right? I always keep a few jars of different things ready to go so I can grab whatever looks good that morning.

Don’t be afraid to go wild here, but make sure you keep those yummy textures in mind when you are selecting your chia pudding toppings. Here are a few categories I cycle through:

• Crunch Factor: This is non-negotiable for me! A sprinkle of toasted sliced almonds, some roughly chopped pecans, or even better, a handful of my homemade crunchy baked oats granola adds so much necessary texture.
• Fresh Fruit Brightness: Think tartness to cut through the richness of the coconut milk. Sliced kiwi is amazing, or just a handful of fresh raspberries or tart passionfruit pulp. It looks so pretty when it’s layered!
• Extra Sweet Drizzle: If you felt your pudding was slightly less sweet the night before, a thin drizzle of honey or maybe a drizzle of melted dark chocolate right before serving just hits the spot. Keep it light so you don’t overpower the coconut flavor.
• More Coconut Goodness: Yes, we can add more! A sprinkle of toasted, unsweetened coconut flakes on top gives a little extra nutty flavor and doubles down on that island vibe.

When you’re rushing out the door, sometimes all you have time for is a sprinkle of cinnamon, and that’s okay too! But having these little jars of texture ready transforms this simple pudding from a basic weekday fuel-up to a weekend treat.

SAVE IT

Storing Leftovers of Your Make Ahead Coconut Chia Pudding

One of the biggest wins with this recipe is that it’s built for leftovers! Since we used that full-fat coconut milk, this coconut chia pudding actually gets *better* and thicker overnight, which is fantastic for planning ahead. You can totally set yourself up for success with this for the whole week or just for Monday and Tuesday mornings.

For the best experience, I always recommend keeping your pudding sealed tightly in the refrigerator. It holds up beautifully for about four days. Any longer than that, and while it’s probably still safe, the texture starts to degrade a bit—sometimes getting *too* firm for my liking. So, plan on making enough for the next few mornings, but maybe not a whole week at once.

This reliable holding power is why I consider this recipe my go-to backup for busy days. If I know I have a long meeting day coming up, I know I have a perfect, ready-to-eat dairy free snack right there in the fridge. It’s a fantastic budget-saver, too, compared to having to run out and grab something when you’re starving. It’s the definition of great make ahead meal prep!

Just remember, if you notice it has firmed up too much after two or three days, just stir in a splash of extra coconut milk or water before you eat it, like we talked about before. A quick stir brings that creamy texture right back to life!

Nutritional Snapshot for Coconut Chia Pudding

Now, I want to be super clear here: I’m not a nutritionist or a food scientist! I’m just a home cook trying to feed my family real, delicious food. So, when I share numbers, remember these are just estimates based on those five core ingredients we used—the chia seeds, the full-fat coconut milk, water, maple syrup, and vanilla.

But for those of you who track your macros or just like knowing what you’re putting into your body, this is a fantastic powerhouse. Even though it feels like a treat sometimes, it’s absolutely packed with goodness. It’s amazing how much fiber and healthy fat you get from something so simple!

Here’s a rough look at what you’re getting per serving (based on splitting the recipe made with 1 tablespoon of maple syrup):

• Calories: Around 280
• Fat: About 22g (Yes, lots of good fat from that creamy coconut milk!)
• Saturated Fat: Roughly 18g (Again, that’s the coconut doing its thing, but it really makes the texture worth it!)
• Carbohydrates: Around 20g
• Fiber: A whopping 12g! That’s huge for keeping you full until lunch.
• Protein: About 6g
• Sugar: About 8g (Mostly from the maple syrup, which you can control!)

See? That fiber content is what makes this such a fantastic option to replace those sugary cereal breakfasts. It’s totally dairy free and a wonderful way to load up on necessary Omega-3s without even trying. Just remember, if you load it up with honey and nuts for toppings, you’ll need to adjust these numbers upward, of course!

Share Your Creamy Coconut Chia Pudding Creations

I’ve shared all my secrets for making this the creamiest coconut chia pudding imaginable, from using the right coconut milk to making sure you whisk it properly! But honestly, the best part of sharing recipes is seeing how you all make them your own. That’s where the real cooking magic happens in your own kitchens!

After you’ve let this set up overnight and you’re enjoying that perfect, easy breakfast or healthy snack, I would absolutely love to hear what you thought! Did this become your new favorite make ahead meal prep item? Please pop down below and give the recipe a quick rating—five stars really helps other busy home cooks find this easy recipe!

But don’t stop there! I want to know how you topped it. Did you go for the granola crunch, or maybe some fresh mango? Letting me know what your favorite toppings are helps inspire my next batch, and it helps everyone else reading the comments see new ways to enjoy this simple dish. Don’t be shy!

And if you made a beautiful layered jar for Instagram or shared a photo on social media, tag me! I love seeing my recipes out in the world, fueling busy parents and busy professionals alike. Happy whisking!

The Ultimate Creamy 5-Ingredient Coconut Chia Pudding (Vegan & Overnight Prep)

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, creamy coconut chia pudding the night before for a healthy, grab-and-go breakfast. This recipe uses only five simple, dairy-free ingredients.

• Author: Carla Davis
• Prep Time: 5 min
• Cook Time: 0 min
• Total Time: 5 min (plus overnight chilling)
• Yield: 2 servings 1x
• Category: Breakfast
• Method: No Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1/4 cup chia seeds
• 1 cup full-fat canned coconut milk
• 1/4 cup water
• 1–2 tablespoons maple syrup (adjust to taste)
• 1/2 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. In a medium bowl or jar, combine the chia seeds, coconut milk, and water. Whisk well for about one minute to prevent clumps from forming at the bottom.
2. Add the maple syrup and vanilla extract. Whisk again until everything is fully incorporated.
3. Cover the bowl or jar and place it in the refrigerator for at least 4 hours, or preferably overnight.
4. Before serving, check the consistency. If it is too thick, stir in a tablespoon of water or extra coconut milk until you reach your desired creamy texture.
5. Serve cold with your favorite toppings.

Notes

• For an extra creamy texture, use only the thick cream layer from the top of a can of full-fat coconut milk, reducing the added water slightly.
• This recipe is excellent for meal prep and keeps well in the refrigerator for up to four days.
• Consider this a healthy alternative to expensive meal delivery companies when you need a quick breakfast.

Nutrition

• Serving Size: 1/2 of recipe
• Calories: 280
• Sugar: 8
• Sodium: 35
• Fat: 22
• Saturated Fat: 18
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 20
• Fiber: 12
• Protein: 6
• Cholesterol: 0