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    Home » Breakfast Recipes

    Overnight Chia Pudding with Coconut Milk

    Published: Jul 9, 2020 by Sherri Hall · This post may contain affiliate links.

    pin showing chia pudding in white bowl with toppings and a spoon in it

    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.

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

    So, I was thinking that if Pink Floyd's "The Wall" was released today, the teacher's part at the end of the song might go something like this...

    "How can you have any chia pudding if you don't eat yer plant-based meat alternative?"

    I just couldn't help myself. 😉

    Anyway, I don't know about you, but 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.

    spoon in bowl of pudding with toppings

    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.

    You might also enjoy:

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

    Now just remember, you can't have any chia pudding if you don't eat yer...

    OK, I'll stop. 😉

    overhead of pudding in a white bowl topped with blueberries, bananas and granola
    Print Recipe Save RecipeSaved!
    5 from 1 vote

    Overnight Chia Pudding with Coconut Milk

    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 and perfect with our oil-free granola.
    Course Breakfast, Dessert, Snack
    Cuisine American, Gluten-Free, Vegan
    Keyword chia, coconut milk, gluten free, vegan
    Prep Time 5 minutes
    Cook Time 0 minutes
    Chilling Time 5 hours
    Total Time 5 hours 5 minutes
    Servings 6 (makes approximately 3 cups)
    Calories 153kcal
    Author Sherri Hall

    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

    Calories: 153kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Fiber: 7g
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    ©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.

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    Reader Interactions

    Comments

    1. Christie

      July 09, 2020 at 4:27 pm

      5 stars
      I am all about chia pudding! I love your version of it using coconut milk. Coconut milk has such a delicious flavour profile and would be so good with chia seeds.

      Reply
      • Sherri Hall

        July 10, 2020 at 8:29 am

        Thank you Christie! We really enjoy the coconut milk over other milks in our chia pudding. 🙂

        Reply

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    Sherri

    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

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