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Vanilla Coconut Milk Chia Pudding (Whole30, vegan, keto)
This 4-ingredient Vanilla Coconut Milk Chia Pudding is an easy breakfast, snack or dessert!
You just need coconut milk, chia seeds, vanilla and a little sweetener for a thick, creamy treat.
It can be made ahead of time so you can eat it throughout the week.
It’s dairy-free, vegan, Paleo and is easily made keto and Whole30* (see notes in post)!
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Coconut milk chia pudding
Chia seeds swell when soaked in liquid and create a soft, gel-like texture, which is why chia seed pudding recipes have gained popularity in recent years (well, newly popular for certain populations; chia seeds have been around for a very long time, see below).
So by mixing them with coconut milk, you get a rich, thick, creamy texture that’s just like tapioca pudding.
The recipe uses a little bit of sweetener (see below), but it’s not too sweet, making it perfect for breakfast or a snack.
What are chia seeds?
Chia seeds are related to the mint plant They were a part of the Aztec diet in Central America and the Native American diet in southwestern U.S. They were used as a source of energy and fuel – in the Mayan language, “chia” means “strength.”
And yes, they are the same seeds use in Chia Pets!
Are chia seeds healthy?
Chia seeds are high in fiber and protein. Just 2 tablespoons’ worth contains 11 grams of fiber and 4 grams of protein.
Plus they’re a good source of antioxidants and nutrients like manganese, phosphorous and magnesium.
However, while they’re touted as a good source of omega-3 fatty acids, they’re a type of omega 3’s called alpha-linolenic acid (ALA).
Humans can’t convert ALA’s into a usable form of omega 3’s, and therefore chia seeds aren’t actually a good source of omega 3’s. It’s better to rely on animal sources like fatty fish or fish oil for high-quality omega-3’s. (source)
Are chia seeds keto?
Yep! One ounce (or 2 tablespoons) has 12 grams of carbs. However, 11 of those grams are fiber, which humans can’t digest. So really, one ounce of chia seeds has only 1 gram of carbs!
If you use a keto-compliant sweetener, you’re only getting carbs from the chia seeds and a little bit from the coconut milk.
This recipe has 37.5 grams of carbs and 32.5 grams of fiber. That comes to 5 grams of carbs divided by two servings, for 2.5 grams of carbs per serving.
So yes, this is a keto chia pudding.
What you need for coconut milk chia pudding
Ingredients:
- chia seeds
- full-fat canned coconut milk
- vanilla extract
- sweetener of choice:
- classic/Paleo chia pudding: honey, maple syrup or date syrup
- vegan chia pudding: maple syrup, date syrup
- keto chia pudding: keto-compliant sweetener
- Whole30 chia pudding: omit entirely
- Edited to add: Since posting this recipe I have learned that chia pudding without sweetener, while technically Whole30 compliant, is not recommended on the Whole30 program. Read more about that here.
Equipment:
- a large bowl or tupperware (I like mixing it right in a takeout container like these so I can put it right into the fridge)
- a whisk
- measuring cups
- measuring spoons (I like these because the fit into spice jars!)
How to make coconut milk chia pudding
Shake the can of coconut milk to blend the cream with the water. (If it doesn’t blend in the can, that’s okay. You can blend them when you whisk everything together.)
Pour the coconut milk into a bowl or the container you want to store it in.
Whisk in the vanilla and sweetener, if using. If the coconut cream still isn’t blending in, use a blender or stick blender.
Whisk in the chia seeds to distribute them evenly.
Refrigerate for at least an hour so the mixture can set into a pudding.
Make ahead instructions
- This chia pudding recipe can be stored in the fridge for up to 5 days.
- The pudding can be frozen in an air-tight, freezer-safe container for up to 2 months. Thaw in the fridge overnight.
What about almond milk?
Not for this particular recipe. Almond milk is much thinner than coconut milk so it doesn’t set into a pudding if you use the same proportions.
Other ideas for coconut milk chia pudding
- Top the pudding with fresh fruit or alternate layers of fruit and pudding
- Use a different extract than vanilla
- Add a pinch of your favorite spices: cinnamon, turmeric, ginger, etc.
- Add citrus zest for a bright, tangy flavor
- Add more sweetener if you want it sweeter
Other breakfasts and snacks:
- Matcha Chia Pudding
- Sweet Potato Smoothie Bowls
- PB&J No-Bake Energy Bites
- Crunchy, Chewy No-Bake Breakfast Bars
- Chocolate Tahini Smoothie
- Morning Glory Smoothie
Vanilla Coconut Milk Chia Pudding
Vanilla Coconut Milk Chia Pudding is a thick, creamy treat for breakfast, a snack or dessert! You only need 4 ingredients and 5 minutes of prep time to make this dairy-free, vegan, Paleo and keto recipe.
Servings: 2 servings
Ingredients
- 1 (15 oz.) can of full-fat coconut milk
- 1 tablespoon sweetener of choice (see notes)
- 1 teaspoon vanilla
- 1/2 cup chia seeds
- 1/8 teaspoon fine sea salt (optional)
Instructions
- Shake the can of coconut milk to blend the cream and water. Pour the coconut milk into a bowl or container (it's okay if it's not perfectly blended).
- Whisk in the sweetener (if using) and vanilla until everything is smooth and blended. If the coconut cream still hasn't fully blended in, use a blender or stick blender.
- Whisk in the chia seeds so they're evenly distributed.
- Cover and chill in the fridge for at least an hour to set into a pudding. Give it one more stir, then serve.
Notes
Sweetener options:
-
- classic chia pudding/Paleo: honey, maple syrup or date syrup
- vegan: maple syrup, date syrup
- keto: keto-compliant sweetener
- This chia pudding recipe can be stored in the fridge for up to 5 days.
- The pudding can be frozen in an air-tight, freezer-safe container for up to 2 months. Thaw in the fridge overnight.
- Top the pudding with fresh fruit or alternate layers of fruit and pudding
- Use a different extract than vanilla
- Add a pinch of your favorite spices: cinnamon, turmeric, ginger, etc.
- Add citrus zest for a bright, tangy flavor
- Add more sweetener if you want it sweeter
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Great recipe. I certainly get many more than two servings.
Glad you like it, Bette! And yes, it’s very filling so it makes sense that you get more than 2 servings.
I love this recipe! I used 3 tablespoons allulose to sweeten it. Definitely a keeper!
Yay! So glad you liked it, Ellen. Thanks for sharing.
Thanks for the inspiration – I came across your version when I couldn’t find the one I had used before. I skipped the sweetener, but found that 1/2c chia WAY too much. When I halved this to 1/4c, it was a much better consistency. A good option for those days when my main meal isn’t quite satisfying enough. I am going to have a go at freezing it next time, as I don’t usually snack.
Thanks, Lisa-Marie. That’s interesting about the amount being too much but I’m glad you found an amount that works for you.
This is a simple, refreshing recipe that I’ll definitely be repeating! It leaves a lot of room for variation, which I love. I actually used “regular” coconut milk, not full fat, and found it worked just as well, although letting it sit longer than an hour when you use this kind of milk is best. This will be a quick go-to recipe for me now!
Thanks so much, Christie! So glad you liked it and you’re right, there’s so much you can do with it. Thanks for the comment, I really appreciate it.
Could I use regular granulated monkfruit sweetener instead of liquid? If so, what adjustments would you suggest? Thanks!
Hmmm, I haven’t tried any granulated sweetener in this (such as coconut sugar) so I’m not sure how to use that instead of a liquid sweetener. I’d worry that it would make it too thick so I’d start by using a little less.
Made the Whole30 version of this after I finished a round. To me, the coconut implies plenty of sweetness. I used 1/4 cup chia seeds and my pudding is super dense, I can’t figure out how 1/2 cup doesn’t overwhelm a single can of coconut milk.
Hmmm, interesting. I wonder if it has to do with the brand of coconut milk? Maybe some have less water than others, making them already denser to begin with? Hopefully you enjoyed it anyway.
I think the brand of coconut milk does make a difference. I often buy store brand coconut milk but recently got Thai Kitchen organic and it is SO thick! I LOVE this recipe but definitely vary the amount of chia seeds based on the consistency of the coconut milk I am using. I always delicious! Thank you for posting this recipe.
I think varying the amount of chia seeds you use depending on the coconut milk is very smart! So glad you like it.
Let’s you and me get together and load ours up with all the non-keto sweeteners. 😂 It’s awesome that you offered the option, though! It looks great.
Ha, deal! Sounds like the perfect plan. 🙂
I would, could and HAVE eaten something like this every day for breakfast for a couple week — so delicious, and side perk, errrrr . . the chia seeds make you very regular. Lol. Can’t wait to try your version.
Ha, good to know! That makes sense since they’re so high in fiber. 🙂
This sounds heavenly!
I’ve been on a chia pudding kick lately. I love how simple – yet delicious – this one is!
The keto version is so creamy & yummy. I used some monk fruit liquid sweetener and some berries.
Sounds perfect!
So delicious! Creamy, smooth, full of vanilla and so satisfying!
Thanks so much!
This is so good with date syrup! Thanks for that suggestion.
Oh good! Glad that was helpful.
Love chia pudding as well! This is so creamy and delicious. So perfect as a hearty breakfast!
It really is! 🙂