Vanilla Chia Pudding With Coconut Milk

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Vanilla chia pudding is one of my favorite go-to breakfasts when I want something quick, nutritious, and comforting. It’s creamy, slightly sweet, and packed with fiber and omega-3s from chia seeds. Over time, I’ve experimented with the classic recipe to add a little twist that makes it extra exciting: a hint of coconut and a sprinkle of toasted nuts for texture and depth. This recipe is perfect for meal prep, customizable, and it’s a crowd-pleaser whether you enjoy it for breakfast, a snack, or even dessert.

What You Need

To make this vanilla chia pudding, you’ll need a few wholesome ingredients that come together beautifully. The base is classic: chia seeds, plant-based milk (I prefer coconut milk for creaminess), and real vanilla extract for that warm and comforting aroma.

To make the pudding a bit more special, I add a touch of maple syrup for sweetness and a hint of coconut flakes to bring some tropical vibes. For an added textural twist, toasted chopped almonds or walnuts work brilliantly as a topping, giving each bite a satisfying crunch.

Preparing The Ingredients

Start by measuring out your chia seeds and plant milk. The ratio I usually go with is one part chia seeds to four parts milk to achieve that perfect creamy yet gelled pudding texture. Make sure to use full-fat coconut milk if you want it extra rich—it adds a lovely silkiness to the pudding.

Next, mix in the vanilla extract and maple syrup. Stir well to evenly distribute the flavors. Toast your nuts lightly in a dry pan on medium heat for a few minutes until fragrant, then chop them roughly. This will amp up the flavor and give the pudding a nice contrasting crunch.

Lastly, grab your coconut flakes; a light toasting can deepen their flavor, but they’re great raw too, depending on your preference.

Tool Requirements

You don’t need much to whip up this pudding. A medium bowl or jar with a lid is ideal for mixing and storing the pudding. Using a jar makes it easy to grab-and-go for busy mornings or pack for lunches.

A whisk or a fork works perfectly to mix all the ingredients without clumping. If you want to toast the nuts and coconut flakes, a small skillet or frying pan is handy. Lastly, a measuring cup and spoon will help keep the proportions precise for best results.

Serving Suggestions

This vanilla chia pudding is super versatile, and how you serve it can really elevate the experience. Here are some of my favorite ways to enjoy it:

• Top with fresh berries (blueberries, raspberries, or sliced strawberries) for bursts of natural sweetness and color.
• Add sliced bananas and a drizzle of almond butter to boost the creaminess and add richness.
• Sprinkle with toasted coconut flakes and chopped nuts for texture and crunch.
• Mix in a spoonful of your favorite vegan yogurt for an extra tangy twist.
• For a dessert-like treat, drizzle with dark chocolate sauce or sprinkle cinnamon on top.

Storage Tips

This pudding keeps really well, making it perfect for prepping ahead. Here are some storage pointers to keep your pudding fresh and tasty:

• Store the pudding in airtight jars or containers in the fridge for up to 5 days.
• Keep the toppings separate until serving to maintain their crunch.
• If the pudding thickens too much after storage, stir in a splash of plant milk before eating to loosen it up.
• For longer storage, you can freeze portions in small containers, but note that texture might change slightly after thawing.

Vanilla Chia Pudding With Coconut Milk

Looking for a healthy and delicious breakfast or snack? This Vanilla Chia Pudding recipe with a coconut twist is creamy, naturally sweetened, and packed with fiber and omega-3s. Perfect for meal prep and customizable with your favorite toppings like toasted nuts and fresh fruit. Save this vegan chia pudding recipe for a nutritious start to your day or a guilt-free dessert! Easy to make and ready overnight.

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Prep Time 10 minutes mins

Resting Time 4 hours hrs

Course Breakfast

Cuisine American

Servings 4 servings

Calories 250 kcal

Ingredients

  

1x2x3x

• 4 tablespoons chia seeds
• 2 cups full-fat coconut milk or your favorite plant-based milk
• 2 teaspoons pure vanilla extract
• 2 tablespoons maple syrup
• 1/4 cup unsweetened coconut flakes optional
• 1/4 cup chopped toasted almonds or walnuts optional

Get Recipe Ingredients

Instructions

 

• In a medium bowl or jar, combine the chia seeds and coconut milk. Whisk thoroughly to prevent clumping.
• Add vanilla extract and maple syrup, then mix again until well blended.
• Cover and refrigerate for at least 4 hours or overnight to set.
• Before serving, toast coconut flakes and nuts in a dry pan, if using.
• Top each serving with toasted coconut and nuts, and any fresh fruit or additional toppings you like.

Nutrition

Calories: 250kcalCarbohydrates: 15gProtein: 5gFat: 18g

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.