Coconut Milk Chia Seed Pudding

Coconut Milk Chia Seed Pudding

I mix this recipe up in the afternoon and it’s ready in time for a dinner dessert or a morning breakfast. If you put it in small individual containers, it can even be an on-the-go snack

Category Breakfast, Dessert, Paleo, Snack, Vegetarian
Compliance Level Kickstart, Lifestyle, Performance
Total Time 6 hours
Servings 6
Author Becca Borawski Jenkins


  • 1 15oz can coconut milk
  • 1/2 cup chia seeds
  • 1/2 teaspoon vanilla extract
  • Sweetener of your choice see below
  • 1/4 teaspoon cinnamon powder
  • Possibly up to 1/2 cup water depends on the thickness of your coconut milk and preferences


  1. Put coconut milk, vanilla, sweetener, and cinnamon into a dish that you can easily cover and mix very well. Make sure all the coconut lumps get broken up and the liquid is smooth.
  2. If your coconut milk seems thick already, then add 1/4 or 1/3 cup of water. If your coconut milk is thin, skip this step.

  3. Stir in chia seeds and mix thoroughly. (You can also just combine steps one and two, and throw everything into a blender, especially if you don’t prefer the “seedy” nature of chia seeds.)
  4. Place in the refrigerator for at least 4 hours to let gel. I usually let it sit overnight.
  5. Serve in individual bowls or mugs. Top with sliced fresh fruit, nuts, and/or shredded (unsweetened) coconut.

Recipe Notes

The sweetener options are pretty endless with this recipe, so I encourage you to experiment. This recipe can be compliant on Kickstart, Lifestyle, or Performance levels depending on which sweetener you choose.

Here are some options that will work:

Note: the date puree and bananas will also act as thickeners, so if you choose them as sweeteners you may need to add more coconut milk and/or water to the recipe.

Also, try these flavor variations: