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Breakfast for One

Coconut Milk Chia Pudding

This coconut milk chia pudding comes together with just a few pantry staples — creamy, naturally sweet, and ready to enjoy after a night in the fridge. A dairy-free twist on classic chia pudding, perfect for a quick breakfast or light dessert.
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Yield: 4 servings

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.