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Easy Coconut Chia Seed Pudding

This creamy Coconut Chia Seed Yogurt Pudding is the perfect make-ahead breakfast or wholesome dessert. It’s packed with protein, fiber, and healthy fats, giving you a satisfying and nutritious treat that tastes indulgent without any guilt.
Print Recipe
Prep Time 5 minutes
Chilling Time 1 hour
Total Time 1 hour 5 minutes
Servings 3

Ingredients
  

  • 1 cup unsweetened coconut milk carton, not canned
  • 10 ounces plain Greek yogurt full-fat or low-fat
  • 3 tablespoons chia seeds
  • 2 tablespoons raw honey or maple syrup
  • Fresh raspberries for topping (optional)
  • Toasted coconut flakes or chips for garnish (optional)

Instructions
 

  • In a mixing bowl, whisk together coconut milk, Greek yogurt, and honey until smooth.
  • Stir in chia seeds and mix well to ensure they are evenly distributed.
  • Pour the mixture evenly into 3 small jars or bowls. Cover with plastic wrap or lids.
  • Let it sit in the refrigerator for at least 1 hour until thickened. For a firmer texture, chill overnight.
  • Before serving, stir again to distribute the chia evenly.
  • Top with fresh raspberries and toasted coconut chips, if desired.
  • Enjoy chilled for breakfast or dessert!

Notes

  • Stir the pudding again after 10 minutes in the fridge to prevent clumping.
  • Use carton coconut milk for a lighter texture or canned for extra richness.
  • Add a pinch of vanilla or cinnamon for extra depth.
  • Want it vegan? Use plant-based yogurt and maple syrup.
  • Keeps well in the fridge for up to 4 days.
  • Perfect for layering in a parfait with granola or other fruits.