Coconut Milk Chia Pudding

Whole New Mom - https://wholenewmom.com

Course: Breakfast, Dessert, Snack

Keyword: coconut chia pudding

Prep Time: 5

Chill Time: 3

Total Time: 3 5

Servings: servings

Calories: 319kcal

Creamy, dairy-free coconut chia pudding made with simple ingredients. Just mix, chill, and enjoy—easy to customize, including a keto option.

In a medium bowl or jar, whisk coconut milk, maple syrup, vanilla, lime zest, and salt until smooth and no lumps of cream remain.
Stir in chia seeds very well, making sure none clump.
Let it sit 10 minutes, then stir again; this step ensures even thickening.
Cover and refrigerate at least 3 hours, ideally overnight, until thick and creamy.
Spoon into bowls or jars and add desired toppings.

Coconut Milk: Full-fat canned coconut milk gives the creamiest, most consistent results. Carton coconut milk will produce a thinner pudding. Homemade coconut milk can vary depending on how it’s made—richer versions may work well, while thinner ones may need extra chia seeds to thicken.
Sweetener Options: Maple syrup adds a light, natural sweetness, but you can adjust to taste or use another sweetener. For a lower-sugar or keto version, use a sugar-free sweetener.
Texture Tips: For best results, stir once after mixing and again after about 10 minutes to prevent clumping and ensure even thickening. If the pudding is too thick, stir in 1–3 tablespoons of milk before serving. If it’s too thin, add 1 tablespoon chia seeds and chill 20–30 minutes longer.
Topping Tip: If making ahead, add toppings just before serving—especially crunchy toppings like toasted coconut chips or granola.
Use half vanilla and half coconut extract for more coconut flavor, or try almond extract for a marzipan flavor)
Storage: Store covered in the refrigerator for up to 4 days.