Coconut Chia Pudding is a nutrient-rich, make-ahead breakfast option with just 3 ingredients. Try it with Blueberry-Lemon Compote for a beautiful plant-based breakfast.
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Why You'll Love this Coconut Chia Pudding
Chia seed pudding may be my favorite make-ahead breakfast option for busy mornings. It's quick, extremely easy, and surprisingly satiating.
Not to mention super versatile: This recipe requires just 3 basic ingredients, and the options from there are limitless.
In addition to enjoying it for breakfast, it's also a great dessert to unwind with at the end of the day. (Speaking of dessert-like breakfasts, have you tried my Chocolate Peanut Butter Overnight Oats?)
Prepare it the night before and wake up to a creamy, decadent breakfast. (Much like you could with my Banana Bread Overnight Oats.) Could weekday mornings get any easier?
Recipe Ingredients
- Chia Seeds: A great source of fiber, protein, and heart-healthy fats, chia seeds are the star of the show here. In addition to enjoying chia seeds in pudding, you can also blend them into smoothies or sprinkle them over yogurt. I also love mixing them into homemade granola for a nutritional boost.
- Coconut Yogurt: I like using So Delicious brand, which is thick and slightly sweetened. Use any flavor variety you like, however I prefer plain or vanilla.
- Milk: I suggest a plant-based "milk", such as coconut, cashew, or almond milk. Cashew milk has the creamiest consistency, which bodes well for chia pudding. However I love the taste of coconut milk, especially the vanilla-flavored variations.
See the recipe card for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1: Combine chia seeds, coconut milk, and yogurt in a jar or airtight container with a lid; close and shake well.
Pro tip: I suggest mixing the chia seeds and liquid in a Mason jar so you can pop on the lid and give it a good shake. This helps prevent the chia seeds from clumping together once they expand in the liquid.
Let stand 5 minutes. Remove lid and stir to break up any clumps. Close and refrigerate overnight, or at least 6 hours.
Step 2: Remove lid, stir, and enjoy!
*Note: if making the blueberry compote for topping, see instructions below.
How to Make Blueberry Compote:
Another easy and make-ahead recipe, this blueberry compote is the perfect topping for a myriad of breakfast options.
For example, spoon it over pancakes or waffles, yogurt bowls, or coconut chia pudding. A hint of lemon adds welcome brightness and an extra layer of decadence.
I prefer frozen wild blueberries, which have a more concentrated flavor and double the antioxidants compared to conventional.
This Blueberry-Lemon Compote comes together in under 20 minutes, and can easily be doubled.
- Start by combining blueberries and maple syrup in a saucepan over medium heat.
- Once the berries start to burst and the mixture becomes jammy, add lemon zest and juice, plus more berries.
- Bring the mixture to a boil, then remove it from the heat. At this point, you can serve the compote warm, let it sit at room temperature, or refrigerate until ready to use.
Recipe Variations:
- Chocolate Coconut Chia Pudding: Add 1 Tbsp. of cocoa powder to the pudding mixture, and/or, top with mini chocolate chips.
- Mango Chia Pudding: Add ½ cup of fresh diced mango to the mixture.
- Banana Chia Pudding: Mash ½ of a large ripe banana and stir into the chia mixture before refrigerating.
- Berry Chia Pudding: Instead of the compote topping, garnish with an assortment of fresh berries, such as blackberries, blueberries, and raspberries.
Recipe FAQs
Chia seeds naturally thicken and expand in liquid over a 6 hour period. Which is why it's best to make this recipe the night before to reach maximum creaminess.
However in order to REALLY amp up the decadence, my trick is to also add yogurt.
Chia seeds are an excellent source of fiber (about 10 grams per ounce) and plant-based protein.
They are one of the richest plant sources of α-linoleic acid (a heart-healthy omega-3 fatty acid).
They contain antioxidants and many essential minerals including iron, calcium, magnesium, and zinc.
Some research suggests that including chia seeds as part of a healthy diet may help lower cholesterol, triglycerides and blood pressure.
Perhaps the most crucial part of mastering chai seed pudding is getting the seed-to-liquid ratio right. For thick and creamy pudding, the optional ratio is 3 to 4 tablespoon seeds to 1 cup of liquid.
More Make-Ahead Breakfast Recipes:
If you try this recipe, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Coconut Chia Pudding
Equipment
- Glass jar with fitted lid, or Tupperware container
Ingredients
- ½ cup chia seeds
- 2 cups refrigerated unsweetened vanilla coconut milk (sub almond milk or cashew milk)
- 2 (5.3-oz.) containers vanilla coconutmilk yogurt (I like So Delicious brand)
- Pinch of sea salt
- 2 Tbsp. toasted coconut flakes for garnish (optional)
Blueberry-Lemon Compote (optional)
- 1 ½ cups frozen wild blueberries, thawed
- 2 Tbsp. pure maple syrup
- 1 tsp. lemon zest, plus 2 tsp. fresh lemon juice (from 1 lemon)
Instructions
- Combine chia seeds, coconut milk, yogurt, and pinch of sea salt in a large Mason jar or airtight container with a lid; close and shake well. Let stand 5 minutes. Remove lid and stir to break up any clumps. Close and refrigerate overnight, or at least 6 hours.
- If making Blueberry-Lemon Compote, start by heating 1 cup blueberries and maple syrup in a small saucepan over medium. Cook, stirring occasionally, until berries start to break down and mixture becomes jammy, about 6 to 8 minutes. Add lemon zest and juice, and remaining ½ cup blueberries. Bring to a boil, then remove from heat and let stand 5 minutes, or until ready to serve. If desired, use the back of a spoon to mash some of the berries.
- Divide Blueberry-Lemon Compote evenly over each serving of chia pudding. Sprinkle with toasted coconut flakes, if desired.
Notes
- STORE: Prepare your chia pudding as directed, and store it in an airtight storage container in the refrigerator for up to 5 days. You can store it in a covered mixing bowl, or transfer it to portion-sized jars.
- MAKE AHEAD + FREEZE: You can also make a big batch of chia pudding and freeze it in small, airtight freezer-safe storage containers for up to 2 months. Let each portion thaw overnight in the refrigerator before serving.
Cassandra Price
This recipe has become my go-to for chia pudding. I use the So Delicious brand as you suggest, and switch up the flavors, but I agree it is best with vanilla!!
jen
Have you ever tried blending the seeds for a more smooth texture? I want to love Chia but the seeds are always stuck in my teeth. Annoying.
Maria
Lovely! Loved the topping.