Chia Pudding with Coconut Milk

A close up of chia pudding in a jar, with fruit

Chia Pudding with Coconut Milk

Creamy chia pudding with coconut milk is a simple, nourishing, make-ahead breakfast or snack that's perfect for busy mornings, or a healthy afternoon snack. Topped with sweet mango and pineapple chunks, this easy recipe has a bright, tropical vibe that we love.

Course Breakfast, Snack

Cuisine North American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Chilling time 4

Total Time 4 10

Servings

Calories 304kcal

Author Colleen Milne

Equipment

blender
half pint mason jars & lids

Ingredients

14 oz coconut milk one can
½ cup almond milk
3 teaspoon maple syrup
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup chia seeds
1 cup cubed mango fresh or frozen
1 cup pineapple chunks fresh or frozen

Instructions

In a blender or food processor, put all ingredients except the mango and pineapple
Process until the coconut cream is smoothly blended in.
Divide evenly into five half-pint mason jars (each jar will be about half full)
Put lids on the jars and store in the fridge overnight or at least 4 hours
Top each jar with mango & pineapple and enjoy.

Notes

Chia seeds. If you aren't a fan of the texture of whole chia seeds, you can grind the seeds using a food processor, blender, or spice grinder before making the chia pudding.
Coconut milk. Coconut milk will separate in the can because the coconut cream rises to the top. Shake the can of coconut milk well before opening it.
Milk. Use any milk in place of the almond milk. Oat milk, cashew milk, soy milk or rice milk are good choices if you want to keep it vegan. If not, dairy milk will work, too.
Sweetener. Instead of maple syrup, you can use agave nectar syrup. Honey is also a non-vegan option.
Coconut flavor. If you really love coconut, amp up the flavor by adding shredded coconut or topping with coconut flakes. You could also swap the milk with coconut yogurt.
Toppings. You can swap the mango and pineapple for your favorite toppings. Try any other fresh fruit, sliced bananas, blueberries, strawberries or raspberries. Granola or even chocolate chips are also great toppings.
Protein. Add extra protein by adding protein powder, or topping with almond butter, peanut butter, or toasted nuts.
Stir. After the pudding has been in the fridge for an hour, give it a stir to keep it from clumping. Stir again before adding toppings.
Storage. Coconut milk chia pudding will keep in the fridge, in an airtight container, for up to 5 days. I recommend waiting to add toppings until you are ready to eat.
Freezing. After the chia seed pudding has set and thickened in the fridge, freeze in individual portions for 2-3 months. Thaw in the fridge overnight. Freeze without toppings.

Nutrition