This 4-ingredient overnight chia pudding with coconut milk is super easy to make and perfect for meal prep! And with so many topping options, there are endless ways to enjoy it...as a breakfast, lunch, snack or dessert! It's also vegan and gluten-free.

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overhead of overnight chia pudding in a white bowl topped with blueberries, bananas and granola with spoon on kitchen napkin behind it

I love ordering chia pudding at cafes and juice bars when I see it on their menus.

It's just such a refreshing treat!

But, it's also nice to enjoy it at home and be able to customize it the way YOU want it with YOUR favorite toppings.

side view of bowl of pudding with toppings

The best part is that it's super easy to make.

So, let's get started!

Ingredients you'll need

Unsweetened Coconut Milk - I prefer to use the coconut milk beverage that comes in a carton as I like a more subtle coconut flavor; however you can use light canned coconut milk instead.
Chia Seeds - You can use black or white seeds.
Maple Syrup
Vanilla Extract

overhead closeup of pudding in a white bowl with toppings and spoon behind it

How to make it - step by step

Add the coconut milk to a glass bowl with a lid followed by the maple syrup, vanilla and chia seeds.

Whisk together until everything is well-combined.

whisking ingredients together in glass bowl

Cover and refrigerate for at least 5-6 hours to overnight.

pudding in glass bowl after refrigeration

Use a spoon to stir and break up any chia clumps before serving.

Do I have to use coconut milk?

If you prefer, you can try this recipe with a different type of plant-based milk.

The only other milk I have tested this recipe with is almond milk, and I did not enjoy the flavor as much.

I also found it to be creamier with the coconut milk over the almond milk.

Of course, you can try it with your favorite type of milk if you'd like.

Tips for best results

If you're able to, you can stir the pudding 1 or 2 times during refrigeration to lessen the amount of chia clumps.
I found that using a wider vessel to prepare and store the chia pudding as it sets provides the best results and allows for less clumping. I used a 7-cup glass container with a 7-inch diameter.

overhead of pudding with toppings on a kitchen napkin with a spoon to the side

Ideas for serving

Enjoy this chia pudding with your favorite fruit such as blueberries, strawberries, bananas, etc.

You can also drizzle on some peanut butter, almond butter, cashew butter or other nut butter of choice.

It's also great topped with jam or preserves, shredded coconut, cacao nibs or granola.

Our family loves it with this oil-free, gluten-free granola.

For these photos, I replaced half of the sliced almonds in my granola recipe with raw pumpkin seeds.

After the pudding has set, you can transfer it to single serving containers (I use small mason jars) for easy meal prep, if desired.

Storing

You can store the chia pudding in the refrigerator in the glass bowl with the lid or individual mason jars for up to 5 days.

Related Recipes

Chocolate Peanut Butter Overnight Oats
Banana Almond Butter Cacao Smoothie
Strawberry-Banana Peanut Butter Smoothie
Peanut Butter Energy Balls

overhead of pudding in a white bowl topped with blueberries, bananas and granola

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5 from 42 votes

Overnight Chia Pudding with Coconut Milk

Course Breakfast, Dessert, Snack

Cuisine American, Gluten-Free, Vegan

Keyword chia, coconut milk, gluten free, vegan

Prep Time 5

Cook Time 0

Chilling Time 5

Total Time 5 5

Servings (makes approximately 3 cups)

Calories 153kcal

Author Sireesha A.

Ingredients

3 cups unsweetened, plain coconut milk beverage (the kind in the carton) or light canned coconut milk if preferred
3 tablespoon maple syrup
1 ½ teaspoon pure vanilla extract
¾ cup chia seeds

OPTIONAL ADD-ONS

fruit such as blueberries, strawberries, bananas, etc.
peanut butter, almond butter, cashew butter or other nut butter
jam or preserves
shredded coconut
cacao nibs
granola (I used my oil-free, gluten-free granola)

Instructions

Add the coconut milk to a 4-cup glass bowl with a lid followed by the maple syrup, vanilla and chia seeds.
Whisk together until everything is well-combined.
Cover and refrigerate overnight (at least 5-6 hours). Use a spoon to stir and break up any chia clumps before serving.
Enjoy alone or with your favorite add-ons.

(Please refer to the post above for instructional photographs and other helpful information for this recipe)

Notes

If you're able to, you can stir the pudding 1 or 2 times during refrigeration to lessen the amount of chia clumps.

I found that using a wider vessel provides the best results with less clumping. I used a 7-cup glass container with a 7-inch diameter.

See the post above regarding using a different type of plant-based milk.

Store in an airtight container(s) in the refrigerator for up to 5 days.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition was calculated using Silk brand unsweetened coconut milk beverage.

Nutrition

©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

Comments

5 from 42 votes (41 ratings without comment)