Delicious enough to be a dessert and nutritious enough for breakfast—what more could you want? This Coconut Chia Pudding is everything you could ask for in a make-ahead meal: light, creamy, and topped with fresh, juicy berries. It feels indulgent but is packed with wholesome ingredients to start your day right. Whether you prefer quick meals or enjoy savoring your mornings, this recipe is a perfect fit.
One of the best aspects of Coconut Chia Pudding is its simplicity. Mixing takes just five minutes, and the rest of the work is done while it chills in the fridge. For optimal results, cover and chill the pudding for at least two hours; however, I usually let it rest overnight. By morning, the chia seeds have absorbed the creamy coconut and oat milk mixture, resulting in a rich and satisfying texture.
Chia seeds are the star of this recipe, and they are more than just a trendy superfood. They are a nutritional powerhouse packed with fiber, omega-3 fatty acids, and protein. When mixed with liquid, chia seeds form a gel-like consistency contributing to the pudding’s creaminess and satisfaction. Coconut milk adds a velvety richness with a hint of tropical flavor, while oat milk keeps the texture light. A splash of vanilla extract and a touch of agave syrup provide a subtle sweetness to the dish.
Fresh berries are the perfect topping for this pudding, adding natural sweetness and vibrant color. I like to layer some berries at the bottom of the serving dish before pouring in the chia mixture. As the pudding chills, the berries infuse their juices into it, enhancing the flavor. In the morning, I add more fresh berries on top for added texture and brightness. The combination of creamy pudding and juicy fruit creates a beautifully balanced dish.
This recipe is incredibly versatile, allowing you to adapt it to your preferences. You can swap toppings according to the season or what you have on hand—consider toasted coconut flakes, chopped nuts, granola, or even a drizzle of almond or peanut butter. It’s also naturally dairy-free and can be made vegan by substituting agave syrup with maple syrup or another plant-based sweetener.
Coconut Chia Pudding is not just for breakfast; it works well as a snack or even a light dessert. Its versatility and ease of preparation make it a must-have in any kitchen. Whether you’re meal prepping or simply seeking a refreshing start to your day, this pudding delivers every time.
So, why give it a try? Delicious enough for dessert and a nutritious breakfast, this Coconut Chia Pudding is bound to become a favorite. Prepare it tonight, and wake up to a creamy, wholesome breakfast ready to enjoy!
Coconut Chia Pudding
Equipment
Ingredients
- 1 14oz can coconut milk
- 1 cup oat milk
- ½ cup chia Seeds
- 2 tbsp agave syrup
- 2 tsp vanilla extract
- Fresh berries
Instructions
- Place some of the berries in the base of each serving dish and reserve the rest.
- In a bowl mix together the chia seeds agave syrup, vanilla extract and a pinch of salt.
- Whisk in the coconut and oat milk.
- Divide the chia mixture between the serving dishes, cover and chill for a minimum of two hours but I usually leave them overnight.
- Just before serving top with the remaining berries.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.
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