This coconut chia pudding is a creamy, healthy breakfast you can make ahead, with more protein, less fat, and a light, balanced feel that still tastes rich and satisfying.
For more chia pudding recipes, try our Greek yogurt chia pudding, apple chia pudding, or blueberry chia pudding.
Why you’ll love this coconut chia pudding!
Louise and I make this coconut chia pudding when we want something light, creamy, and satisfying without overdoing it in the morning 🥥. It’s a simple recipe that feels comforting, yet fits easily into a balanced, Mediterranean-style way of eating.
Instead of using only coconut milk, we mix in Greek yogurt to create a high protein chia pudding that’s still rich but much lighter. You get a smooth texture, gentle sweetness, and a breakfast that keeps you going without feeling heavy.
It’s also easy to make ahead, so you can open the fridge and have something ready to enjoy 🥄.
A small change, but one that makes this pudding feel more balanced, more nourishing, and just right for everyday mornings ✨.
P.S. For a fruity chia pudding variation, try our banana chia pudding, strawberry chia pudding, or pineapple chia pudding.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Coconut milk: adds a light coconut flavor and creaminess without making it too heavy. You can use light coconut milk or swap part of it with almond milk for a low fat chia pudding.
- Greek yogurt: makes the pudding thick, creamy, and more satisfying. Use low-fat Greek yogurt or swap with Skyr for even more protein, or use a plant-based yogurt for a dairy-free option.
- Chia seeds: the base of this overnight chia pudding, they thicken the mixture naturally. If you prefer a softer texture, use a little less or try ground chia seeds.
- Honey or maple syrup: adds gentle sweetness. Substitute agave syrup.
- Vanilla extract: brings warmth and depth. You can skip it or use almond extract for a slightly different flavor.
- Optional toppings: fresh fruit, berries, coconut bits, or nuts add texture and make this an easy chia breakfast recipe. Swap based on what you have at home.
How to Make Coconut Chia Pudding
Step 1. Mix the base
Add the coconut milk, Greek yogurt, honey, and vanilla extract to a mixing bowl. Whisk well until the mixture looks smooth and creamy.
Step 2. Add the chia seeds
Add the chia seeds and whisk again until well combined. Make sure there are no lumps. This helps your creamy chia pudding set evenly and gives it a smooth texture.
Step 3. Let it rest
Cover the bowl or divide the mixture into jars, then place it in the fridge. For the best texture, let it chill overnight. This is what makes it such an easy make ahead healthy breakfast.
Step 4. Stir and serve
The next day, give the pudding a good stir. If it feels too thick, add a small splash of milk and stir again. Then enjoy as is, or add your favorite toppings before serving.
Tips
- Whisk well at the start: make sure the yogurt and coconut milk are fully smooth before adding chia seeds. This helps prevent lumps.
- Stir twice: give it a quick stir after 10–15 minutes in the fridge. This keeps the seeds from settling at the bottom.
- Adjust thickness: if it’s too thick the next day, add a splash of milk.
- Taste before chilling: sweetness is harder to adjust later, so taste and tweak the honey or maple syrup early.
- Let it rest overnight: a longer rest gives a better, more even texture and a creamier feel.
- Use the right ratio: too many chia seeds can make it heavy and dense. Keeping it light makes a big difference.
- Add toppings just before serving: fresh fruit, nuts, or granola stay crisp and fresh this way.
Frequently Asked Questions
Store it in an airtight jar in the fridge for up to 3–4 days. Give it a stir before serving and add a splash of milk if it thickens too much.
Yes. Swap the Greek yogurt with a plant-based yogurt. The texture stays creamy, though slightly lighter.
It may need more time or a better stir. Make sure the seeds are well mixed and let it rest long enough to fully set.
Absolutely. You can make a few jars at once and keep them in the fridge for quick breakfasts during the week.
Yes. Fresh berries, mango, or a spoon of nut butter work well. Add them before serving for the best texture.
It works well as a simple, balanced option you can enjoy regularly without feeling too heavy.
More Greek Yogurt Breakfast Ideas
- Greek Yogurt Overnight Oats
- Banana Overnight Oats with Greek Yogurt
- Blueberry Overnight Oats with Greek Yogurt
- Strawberry Overnight Oats with Greek Yogurt
- Greek Yogurt Parfait
- Carrot cake overnight oats
- Baked oatmeal cups
- Blueberry baked oatmeal
For even more ideas, browse our Make Ahead Breakfasts, High Fiber Breakfast Recipe, or Greek Yogurt Recipes round-ups.
If you try this Coconut Chia Pudding Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Coconut Chia Pudding
Ingredients
- ½ cup coconut milk full-fat or light (we used light)
- ½ cup Greek yogurt full-fat or nonfat (we used nonfat)
- 2 tablespoons chia seeds
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
Instructions
- In a bowl, add ½ cup coconut milk, ½ cup Greek yogurt, 1 tablespoon honey, and 1 teaspoon vanilla extract. Whisk until smooth and creamy.
- Add 2 tablespoons chia seeds and whisk well so there are no lumps.
- Cover the bowl (or pour into jars) and place in the fridge. Let it chill overnight so it thickens.
- The next day, stir the pudding. If it’s too thick, add a little milk and mix again. Add toppings if you like, then enjoy!
Notes
- Coconut milk → Light coconut milk, or partly swap with almond milk (lower fat)
- Greek yogurt → Low-fat Greek yogurt, Skyr (higher protein), or plant-based yogurt (dairy-free)
- Chia seeds → Use a little less for softer texture, or use ground chia seeds
- Honey or maple syrup → Agave syrup
- Vanilla extract → Skip it, or use almond extract
- Optional toppings → Any fruit, berries, coconut flakes, or nuts you have at home
- Whisk well first → Smooth base = no lumps later
- Stir twice → Mix again after 10–15 mins to stop clumping
- Taste early → Adjust sweetness before chilling
- Chill overnight → Best texture and creaminess
- Fix thickness → Too thick? Add a splash of milk
- Keep it balanced → Too many chia seeds = too dense
- Add toppings last → Keeps them fresh and crunchy
- Storage → Keep covered in the fridge for up to 3–4 days
Nutrition
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