Overnight Chia Pudding with Coconut Milk [Vegan, Gluten-Free]

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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.

So, I was thinking that if Pink Floyd's "The Wall" was released in 2020, 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.

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

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.

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:

• 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. 😉

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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 tbsp maple syrup
• 1 1/2 tsp pure vanilla extract
• 3/4 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 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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