If you're looking for a delicious make-ahead breakfast treat, you've found it! This coconut cream chia pudding recipe is simple to make and can be made in bulk for an easy meal prep option.
Creamy chia pudding is a simple dish that is easily customizable with various fruits, seeds, and nuts. This recipe is made with just four ingredients, it is loaded a sweet coconut flavor that you will love!
If you're looking for more yummy chia pudding ideas, check out my collection of 20 of my favorite chia pudding recipes including my mixed berry chia pudding and my creamy matcha chia pudding recipes.
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Ingredient Notes
The easy recipe only uses four simple ingredients, plus your favorite toppings.
- Chia Seeds - Chia seeds are packed with protein and fiber, which is great for gut health. But the best thing about them is they will expand when soaked in liquid and create luscious texture that is the consistency of pudding.
- Coconut Cream - I use the full-fat coconut milk that comes in a can. Make sure to shake the canned coconut cream well before opening. Coconut cream provides a rich, creamy base for this chia pudding and adds a delicious coconut flavor. If you want a lower fat option, light coconut milk (in a can) will also work.
- Maple Syrup - A little maple syrup helps to sweeten this pudding making it perfect for breakfast or dessert. If you don't have maple syrup, replace it with your sweetener of choice.
- Vanilla extract - A little vanilla enhances the sweet flavors of this pudding. You could also add a little coconut extract for a stronger coconut flavor.
See recipe card at the bottom of the post for ingredients list with measurements.
Topping Recommendations
- Fresh fruit - Tropical fruits, like fresh mango, bananas, or pineapple are a great compliment to this coconut chia seed pudding.
- Nuts and Seeds - Use your favorite type of nuts or seeds to give this chia pudding a little crunch.
- Dried fruit - Raisins, dried cranberries or blueberries are all delicious choices.
- Coconut Flakes - You can't go wrong with even more coconut to top of this chia pudding.
- Granola - Use some of my homemade cinnamon granola to make this into a parfait.
How to Make Coconut Cream Chia Pudding
This creamy coconut chia pudding recipe is simple to make. It only takes a few minutes of hands on time and can be made ahead of time as a great meal-prep option.
- STEP 1: Combine the chia seeds, coconut cream, maple syrup and vanilla in a large mixing bowl. Stir it until it is well combined.
- STEP 2: Cover the bowl and place the chia pudding mixture in the refrigerator to allow the seeds to soak up the liquid. You will need to let them soak at least one hour, but I prefer to wait overnight for the creamiest texture.
- STEP 3: Give the chia pudding a good stir and divide it into serving glasses. Add your favorite toppings and enjoy!
Expert Tip
If you're meal-prepping this pudding, I recommend dividing it into two sealed separate containers before refrigerating. I like using a mason jar for storing. If not, you can refrigerate the mixture in the same bowl you used for mixing.
More delicious chia pudding recipes
Check out this amazing collection of 20 of my favorite chia pudding recipes!
Storage
This coconut cream chia pudding can be stored in the refrigerator for 4-5 days in an airtight container.
Store pudding in sealed individual containers, my favorite are these weck tulip jars, or in one large container. Add toppings right before serving.
More chia pudding recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Coconut Cream Chia Pudding
Ingredients
- 1 Cup Coconut Cream full fat coconut milk in a can
- ¼ Cup Chia Seeds
- 2 teaspoons Maple Syrup or sweetener of choice
- 1 teaspoon Vanilla Extract
Topping Ideas
- Toasted coconut
- Banana
- Nuts and seeds
- Berries
- Sprinkle of granola
Instructions
- In a mixing bowl, whisk together the coconut cream, chia seeds, maple syrup and vanilla extract.1 Cup Coconut Cream, ¼ Cup Chia Seeds, 2 teaspoons Maple Syrup, 1 teaspoon Vanilla Extract
- Divide the mixture between two glasses.
- Place the glasses in the refrigerator and allow the chia pudding to set for at least 1 hour or overnight.
- Add your favorite toppings and serve.
Chelsey says
This recipe is SO good and easy! Topped it with frozen blueberries, coconut granola, coconut flakes and a drizzle of honey. Delicious!
Baking Ginger says
That sounds delicious! I love adding different toppings!
Anonymous says
Anonymous says
This worked exactly as written, thanks!
Anonymous says
Anonymous says
Louise Pollard says
I tried this recipe this week and love it. Since I'm trying to get better blood sugar scores, I did substitute monk fruit/erythritol for the maple syrup. The coconut milk gives such a wonderful flavour! Much better flavour than almond milk (at least for me!). Making a double batch today. I put it in individual servings in mason jars, then just add fruit in the morning. Thanks for posting - Louise from Nova Scotia Canada
Tiffany says
I love this! :)
Matty Pie says
I love the flavor, the only comment is I think it needs a touch more liquid, it was a bit thick. I don't know if others found that, but it seemed that way. Maybe I would have added some water, maybe 1/4 cup, 1/3 cup water? I made a double batch, so for a single batch that would be 2 tbsp, 3 tbsp.