4-ingredient Creamy Coconut Milk Chia Pudding

Jul 30, 2018 (Last updated Oct 20, 2025) by Hannah Sunderani

This 4-ingredient Coconut Chia Pudding is a simple pantry recipe that’s full of sweet and earthy coconut flavour! It’s creamy and rich made with canned coconut milk and lightly sweetened with agave. Finish it off by topping with your favourite fruits and sprinkle with toasted coconut! 

If you’re new to making chia pudding then I highly recommend my beginner’s guide on How to Make Chia Pudding with perfect ratios, but if you want to switch it up from almond milk than this coconut version is the perfect flavour alternative!

In order to give this coconut chia pudding a more luscious and creamy texture, we’re using full-fat canned coconut milk. Many recipes I’ve tried online use light coconut milk but it doesn’t deliver the creamy coconuty taste like this version. Canned coconut milk is the best naturally plant-based milk to provide a thick pudding texture, and its rich coconut flavour cannot be beat! It’s the base that’s also used for my Mango Chia Pudding, which is one of my favourite flavour combos I’ve ever recipe developed.

So let’s get into how to make this chia pudding so you can enjoy it pronto!

This Coconut Chia Pudding is….

• Vegan and Gluten-Free
• Thick, creamy and full of coconut flavour
• Easy to make and family friendly

Ingredient Notes

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

• Chia seeds: These tiny seeds are a superfood that has gained popularity over the last decade for good reason! I always use the black chia seeds, but if you happen to have white chia seeds, use them just the same. I also recipe tested this with ground chia and it worked great and gave it a really silky smooth pudding consistency.
• Coconut milk: I’ve made this chia pudding using full fat coconut milk. I also recipe tested this with coconut yogurt but preferred the creaminess of the canned coconut milk.
• Agave: For a touch of natural sweetness I’ve used agave nectar, I also recipe tested this with maple syrup with changed the flavour profile a little with a maple aftertaste. It was still good but I preferred the agave. I’d also recommend honey if you’re not vegan.
• Coconut water: Optional, but it helps thin the consistency of the pudding as desired while adding additional coconut flavour without the need for more cream.

How to Make Coconut Chia Pudding

Chia pudding couldn’t be easier to make, anyone can do it and you don’t need to be an expert in plant-based cooking. It’s one of my favourite breakfasts to make for the work week because it’s so simple to meal prep. 

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 releases, and it adds a lovely crunch! Then we’ll make the chia pudding.

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 banana and bluberries, or pureed mango for a mango chia pudding.

If you’re looking for a few ideas, here are some more of my favourites: 

• Red berries (strawberries or raspberries)
• Tropical fruits like pineapple and passionfruit
• Dark chocolate chips or cacao nibs (If you’re a chocolate lover, you may be interested in my Easy Chocolate Chia Pudding!)
• Granola, Hemp seeds or flaxseeds (gives great crunch)
• Peanut butter or almond butter

Storage Instructions

Creamy chia pudding is one of the best simple make-ahead breakfast recipes 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!

Tips for Success

• Mix it twice! This is my tip for getting the perfect chia pudding consistency with no clumps. Mix the chia seeds with coconut milk 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 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 coconut milk and if needed dilute it with coconut water.  Full fall coconut milk gives a more creamy and coconuty chia pudding.

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 wholesome vegan recipes using simple ingredients just 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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