4-ingredient Coconut Chia Pudding (Vegan)

5 from 2 votes
A simple coconut chia pudding recipe made with 4 simple ingredients. A creamy chia pudding that's loaded with coconut flavour and the perfect pudding consistency. A great base recipe for adding your favourite toppings.
Prep Time: 5 minutes
Rest time: 30 minutes
Total Time: 35 minutes
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Jul 30, 2018 (Last updated Oct 13, 2023) by Hannah Sunderani

4-ingredient Coconut Chia Pudding (Vegan)

This 4-ingredient Coconut Chia Pudding is simple to make, loaded with health benefits, and full of sweet and earthy coconut flavour! It’s creamy, rich, thick, and lightly sweetened with agave. Finish it off by topping with your favourite fruits and sprinkle with toasted coconut! 

If you’ve made one of my original chia pudding recipes like this beginner’s guide on How to Make Chia Pudding with perfect ratios or my chocolate chia pudding, then you’ll know I typically make my chia puddings using Homemade Almond Milk. But in order to give this coconut chia pudding a more luscious, creamy texture we’re using full-fat canned coconut milk. It’s the perfect plant-based milk not only for a thick pudding texture, but it infuses the chia seeds with a rich coconut flavour that is so addictive! It’s the base that’s also used for my Mango Chia Pudding, which is one of my favourite flavour combos I’ve every recipe developed.

So if you’re ready for a new and healthy plant-based breakfast that will keep you feeling nourished until lunch, and one that will give your skin a bright, summery glow, then keep on reading!! 

coconut mango chia pudding in glass jars with a spoon scooping out some of the chia pudding

This Coconut Chia Pudding is….

  • Vegan
  • Gluten-Free
  • Rich in probiotics and healthy fats
  • Hydrating
  • Good for your skin
  • Thick and creamy 
  • Tropical
  • Fit-girl approved
The ingredients required to make coconut chia pudding

Ingredient Notes

This creamy coconut chia pudding is made with just a few simple ingredients and is the perfect base for several flavour variations, including my Mango Chia Pudding. Here’s what you need for the creamy base: 

  • Chia seeds: These tiny seeds are a superfood that has gained popularity over the last decade for good reason! They’re rich in fiber, plant-based protein, healthy Omega-3 fatty acids, anti-oxidants and more. I always use the black chia seeds, but if you happen to have white chia seeds, use them just the same! I use chia seeds a lot in my recipe, especially to make different varieties of chia pudding recipes, and to make my infamous 3-ingredient homemade raspberry chia jam, which my 2-year-old loves!
  • Coconut milk: I’ve made this chia pudding using both my homemade Coconut Yogurt and full fat coconut milk. I prefered the creaminess of the canned coconut milk in my recipe testing, but if you have yogurt you’d like to use and want a boost of probiotics and tanginess, use the coconut yogurt or even a mix of both!
  • Agave: For a touch of natural sweetness! I use agave nectar, but feel free to try maple syrup, date syrup, brown rice syrup, etc. 
  • Coconut water: Optional, but helps thin the consistency of the pudding as desired while adding additional coconut flavour and important electrolytes for hydration. 

How to Make Coconut Chia Pudding

Chia pudding couldn’t be easier to make, which is exactly why it’s one of my favourite breakfasts to make for the work week. 

First, I like to toast the shredded coconut for topping. It gives the pudding an extra boost of coconut flavour as the natural aromas and oils are released. Toasted coconut also adds a lovely crunch! 

To do this, add the shredded coconut in a skillet over medium heat. Stir frequently for about 3 to 5 minutes, or until lightly golden and set aside while you prepare the remainder of the creamy chia pudding. 

image of shredded coconut that's been toasted in a skillet until golden

In a small mixing bowl, add 4 tablespoons of chia seeds and the smooth coconut milk, agave, and a pinch of sea salt. Whisk together until well combined, then allow the mixture to sit for 5 minutes. After 5 minutes, give it another good stir and adjust the sweetener to taste as needed. 

Once the coconut milk mixture is well combined and perfectly sweetened, cover tightly and refrigerate for 30 minutes – or for best results, overnight. This will give the coconut milk chia pudding a chance to thicken up into a beautiful creamy pudding. 

The next day, if the pudding consistency is too thick for your liking (if it’s a gel-like consistency it’s too thick!), then add a few splashes of coconut water to thin.

Finally, transfer the creamy pudding into bowls and top with the toasted coconut and your favourite toppings! Enjoy while chilled and creamy!

Topping Suggestions

I highly recommend using this coconut chia pudding recipe as a base and getting creative with whatever toppings sound good to you. I particularly love it with pureed mango for a mango chia pudding.

There’s truly no such thing as a bad flavour combination! If you’re looking for a few ideas, here are some of my favourites: 

  • Berries (blueberries, strawberries or raspberries)
  • Banana slices
  • Kiwi 
  • Tropical fruits like pineapple, mango, passionfruit, etc. 
  • Slivered almonds
  • Dark chocolate chips or cacao nibs (If you’re a chocolate lover, you may be interested in my Easy Chocolate Chia Pudding!)
  • Detox Granola or Healthy Hazelnut Granola
  • Hemp seeds or flaxseeds
  • Nut butter like peanut butter or almond butter
coconut chia pudding in a glass cup topped with banana and the toasted coconut. A spoon is scooping out some of the chia pudding.

Storage Instructions

Creamy chia pudding is one of the best, make-ahead breakfasts because it will keep in the fridge for up to 5 days.

As is, the written recipe serves 1 person. If you’d like to prep this recipe for meal prep, then I’d recommend either making 5 separate servings in 5 separate single serve jars (perfect for on the go!) or 5x the recipe in 1 large glass bowl tightly covered with plastic wrap or a lid.

Prep it Sunday night and enjoy this easy recipe all week long!

two coconut chia pudding in glass cups topped with sliced banana and styled with slices of banana on the white countertop.

Tips for Success

  • Mix it twice! Before refrigerating this coconut chia seed pudding recipe, make sure to mix it twice. Mix once to combine the ingredients, wait 5 minutes, then mix again to ensure all of the chia seeds are submerged in the liquid. This will ensure pudding consistency with no clumping.
  • Refrigerate overnight. While you can refrigerate this pudding for as little as 30 minutes, if you want a thicker pudding-like texture, refrigerate overnight! 
  • Buy full-fat coconut milk over lite coconut milk. Light coconut milk is simply a watered down version of full-fat coconut milk. Instead, purchase full-fat and water it down yourself as needed. You’ll get more bang for your buck you’ll always have the creamy version on hand for my Cauliflower Chickpea Curry.
  • Try it for more than just breakfast! I do eat my chia pudding most often for breakfast post-workout, but that’s not to say it can’t be the perfect healthy dessert or afternoon snack. Store it in a mason jar and take it with you for any occasion! 

More Healthy Chia Pudding Recipes You Might Like:

coconut chia pudding in a glass cup topped with sliced bananas and blueberries and the toasted coconut.

I hope you love this luscious Coconut Chia Pudding as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more simple vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 


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4-Ingredient Coconut Chia Pudding

5 from 2 votes
A simple coconut chia pudding recipe made with 4 simple ingredients. A creamy chia pudding that's loaded with coconut flavour and the perfect pudding consistency. A great base recipe for adding your favourite toppings.
coconut chia pudding in a glass cup topped with banana and the toasted coconut. A spoon is scooping out some of the chia pudding.
Prep Time 5 minutes
Rest time 30 minutes
Total Time 35 minutes
Serves 1 person


  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup chia seeds
  • 1 cup full-fat canned coconut milk
  • 2 tsp agave (to taste)
  • Pinch salt
  • ¼ cup coconut water or filtered water (optional, for thinning)


  • Toast the shredded coconut in a skillet, stirring frequently, until lightly golden, 3-5 minutes. Set aside.
  • Shake the canned coconut vigorously to combine before opening.( If the coconut milk is chunky, pour 1 cup of the coconut milk into a microwave safe glass and heat for 30 seconds, stir until smooth and combined). 
  • In a small mixing bowl add the chia seeds and the smooth coconut milk, agave and a pinch of salt and whisk together. Let sit for 5 minutes then whisk again. Taste and add more agave to sweeten if desired.
  • Let the chia pudding thicken for 30 minutes or preferably overnight, if too thick add splashes of coconut water or filtered to thin until desired pudding consistency.
  • Transfer the chia pudding into bowls and top with the toasted coconut, optional to top with fruits of choice (I like tropical fruits like pineapple, kiwi and passionfruit).


I like to use full fat coconut milk instead of light-coconut milk because you can simply water it down with coconut water or filtered water. The light coconut milk is a watered down version, so you’re paying extra for water. Then you can repurpose any remaining canned coconut in other recipes like my cauliflower curry. 
Recipe will keep for 5 days in the fridge. Add the toasted coconut right before topping to keep its crunch. 



Calories: 392kcal | Carbohydrates: 72g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 166mg | Potassium: 1092mg | Fiber: 22g | Sugar: 36g | Vitamin A: 1081IU | Vitamin C: 105mg | Calcium: 306mg | Iron: 4mg

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