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
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.
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
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.
Cover and refrigerate for at least 5-6 hours to overnight.
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.
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.
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.
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Overnight Chia Pudding with Coconut Milk
- 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
- 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)
- 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)
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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.
Thank you Christie! We really enjoy the coconut milk over other milks in our chia pudding. 🙂