A Note on This Recipe
Chia pudding’s biggest hurdle is usually texture — without enough sugar or mix-ins to distract from it, that gel-like slime can turn people off. Coconut milk fixes this differently:
It yields a velvety, creamy texture instead of the slime you get with milk or water. Its tropical notes turn a simple fruit cup into something special, or spoon it over yogurt for an instant flavor boost. Don’t forget a handful of granola for crunch and sweetness.
About the Ingredients
Canned coconut milk is about 50–70% water, which is enough to hydrate chia seeds without adding any other liquid. It just needs more time to expand, since coconut milk is thicker than milk or water.
A commonly recommended chia seed serving is 1–2 tbsp a day — eating more than that in a day can cause digestive discomfort, so keep servings in that range. For a full can of coconut milk, ⅓ cup chia seeds is plenty — about 4–5 servings.
Using the whole can avoids leftover coconut milk sitting in the fridge. And since this makes 4–5 servings, keeping it mix-in-free helps the batch last through all of them while staying fresh.
How to Make It
Mix Coconut Milk and Chia Seeds
In a 16-oz or bigger jar, add the whole can of coconut milk, ⅓ cup chia seeds, 2 tbsp honey, and a drop of vanilla extract (optional). Mix until evenly distributed — they tend to clump.
Add more honey if you’re preparing this as a dessert. If the coconut flavor is too strong, stir in a splash of milk to mellow it out.
Chill Overnight
Seal the jar and refrigerate overnight, at least 8 hours, for the seeds to turn plump and gel-like and thicken the mixture into a scoopable, pudding-like consistency.
Stir and Serve
Before serving, give it a good stir to redistribute any settled seeds. Take one serving and top it over a fruit cup, or layer it over Greek yogurt with granola for sweetness and crunch.
Ingredients
- 1 can (13.5 oz) coconut milk
- ⅓ cup chia seeds
- 2 tbsp honey use more if making it for dessert
- ¼ tsp vanilla extract optional
Instructions
- In a 16-oz or bigger jar, combine the coconut milk, chia seeds, honey, and vanilla extract (if using). Mix well until evenly distributed.
- Seal the jar and refrigerate overnight, at least 8 hours, until the mixture thickens into a scoopable, pudding-like consistency.
- Give the pudding a good stir before serving. Spoon over a fruit cup, or layer over Greek yogurt with granola for extra crunch and sweetness.
Watch the Recipe
Notes
- Use more honey if serving this as a dessert.
- If the coconut flavor is too strong, stir in a splash of milk to mellow it out.
- Using the whole can avoids leftover coconut milk in the fridge, and skipping extra mix-ins helps the full batch stay fresh across all servings.
- Store in the fridge for up to 5 days.
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