Creamy coconut chia pudding sets overnight into a rich, dessert-like breakfast with just three stirred ingredients. Full-fat coconut milk gives it a luxuriously thick body, balanced by a touch of honey and topped with slivered almonds and tart raspberries. Mix it before bed and breakfast is waiting when you wake up.
The Easiest, Creamiest Breakfast You’ll Ever Make
Say goodbye to hectic mornings and hello to this luxuriously creamy Coconut Chia Pudding. This recipe is a game-changer: simply mix a few ingredients before bed, and wake up to a delicious, nutrient-packed breakfast that tastes more like a dessert. The full-fat coconut milk creates an incredibly rich texture, perfectly balanced by a touch of honey and topped with crunchy almonds and tart raspberries. It’s healthy, satisfying, and effortlessly elegant.
Ingredients
• 1 cup / 240ml full-fat coconut milk
• ¼ cup / 40g (1.41 oz) chia seeds
• ½ tablespoon / 10g (0.35 oz) honey
• 2 tablespoons / 28g (0.99 oz) slivered almonds
• ¼ cup / 30g (1.06 oz) fresh raspberries
Instructions
1. Directions
2. In a medium bowl or a large jar, add the coconut milk, chia seeds, and honey.
3. Whisk vigorously for about 1-2 minutes to fully combine and ensure there are no clumps of chia seeds.
4. Cover the container and place it in the refrigerator to set for at least 4 hours, or preferably overnight.
5. Once the pudding is thick and creamy, stir it once more. Divide into four serving bowls and garnish with slivered almonds and fresh raspberries before serving.
Nutritional Information
• Nutrition (per serving)
• Calories: 158
• Fats: 14.1g (0.5 oz)
• Carbs: 6.5g
• Proteins: 2g (0.07 oz)
Pro Tips
• Pro-Tips for Perfect Pudding
• To prevent any clumping, give the pudding a second vigorous stir about 10 minutes after you first place it in the fridge.
• Easily make this recipe vegan by swapping the honey for maple syrup or agave nectar.
• For an ultra-smooth, mousse-like consistency, blend the coconut milk, chia seeds, and honey in a blender before chilling.
• This pudding is a meal-prep dream. Double the recipe and portion it into individual airtight containers for a grab-and-go breakfast that lasts up to 5 days.
FAQ
Q: How can I make this coconut chia pudding vegan
A: To make this recipe vegan, simply swap the honey for an equal amount of maple syrup or agave nectar.
Q: How do I prevent my chia pudding from getting lumpy
A: For a smooth, clump-free pudding, whisk the ingredients vigorously for 1-2 minutes. For best results, give the mixture a second stir about 10 minutes after you first place it in the refrigerator.
Q: How long does this chia pudding need to set
A: The pudding needs to set in the refrigerator for a minimum of 4 hours, but setting it overnight is preferable for the creamiest texture.
Q: How long can I store this coconut chia pudding
A: This pudding is excellent for meal prep. When stored in individual airtight containers in the refrigerator, it will last for up to 5 days.
Pro Tips
- Whisk the coconut milk, chia seeds, and honey vigorously for 1-2 minutes, then give the pudding a second stir about 10 minutes after it goes into the fridge. That second stir is what keeps the texture smooth and clump-free.
- Let the pudding set for at least 4 hours, though overnight gives the creamiest, thickest texture. Divide it into individual airtight containers for grab-and-go breakfasts that last up to 5 days.
- For an ultra-smooth, mousse-like consistency, blend the coconut milk, chia seeds, and honey together before chilling instead of whisking by hand.
- To make the pudding vegan, swap the honey for an equal amount of maple syrup or agave nectar. The almonds and raspberries keep the topping fresh and crunchy either way.
- Stir the set pudding once more before dividing it into bowls so the garnishes sit on a smooth, creamy base.
Frequently Asked Questions
How do I prevent my chia pudding from getting lumpy?
Whisk the mixture vigorously for 1-2 minutes, then stir it again about 10 minutes after it goes into the refrigerator. Breaking up the clumps early keeps the finished pudding smooth.
How long does coconut chia pudding need to set?
Give it a minimum of 4 hours in the refrigerator, but overnight is better for the creamiest texture. The full-fat coconut milk needs that time to thicken with the chia seeds.
How long can I store this pudding?
Portion it into individual airtight containers and it keeps in the refrigerator for up to 5 days. It is an easy meal-prep breakfast that holds its creamy texture all week.
Can I make this coconut chia pudding vegan?
Yes, swap the honey for an equal amount of maple syrup or agave nectar. The rest of the recipe, including the almond and raspberry topping, is already plant-based.
Recipe card below.
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Creamy Coconut Chia Pudding
Ingredients
Method
- Directions
- In a medium bowl or a large jar, add the coconut milk, chia seeds, and honey.
- Whisk vigorously for about 1-2 minutes to fully combine and ensure there are no clumps of chia seeds.
- Cover the container and place it in the refrigerator to set for at least 4 hours, or preferably overnight.
- Once the pudding is thick and creamy, stir it once more.
- Divide into four serving bowls and garnish with slivered almonds and fresh raspberries before serving.
