This 4-ingredient Coconut Chia Pudding is vegan, easy to make in 5 minutes, and served with caramelized bananas on top. It’s a creamy, fiber-packed treat that doubles as a make-ahead breakfast or a decadent dessert!
Why you’ll love this recipe!
Meal prep – Just like my strawberry banana overnight oats, chia pudding is easy to make ahead of time and keeps for up to 5 days in the fridge.
Ready sooner – Since coconut milk is thicker than other milks, the chia pudding solidifies very quickly, so you can eat it sooner.
For coconut fans – If you love coconut, you’re going to love the flavor of this vegan coconut pudding!
I pumped this vegan Coconut Chia Pudding with FOUR types of coconut—coconut milk, shredded coconut, coconut oil, and coconut sugar—for the ultimate coconutty flavor, just like in my coconut cake. Because the way I see it, the more coconut, the better!
It’s thick, creamy, and naturally sweetened with a splash of maple syrup. It’s basically a rich dessert disguised as a healthy, fiber-packed breakfast. Between its creamy texture and the caramelized bananas on top, it very much has the same tropical, “vacation-in-a-jar” vibes as my mango chia pudding, so you can treat yourself to a little getaway without even leaving the kitchen.
Chia Pudding Ingredients
Coconut milk – I like using full-fat canned coconut milk because it’s a tad more flavorful, plus the texture is thicker, so the chia pudding solidifies more quickly. Light canned coconut milk also works, but the pudding will need to be refrigerated for at least 8 hours.
Chia seeds – Both black and white chia seeds work here.
Shredded coconut – For a little texture and more coconut goodness. I recommend using unsweetened coconut shreds since the pudding is already sweetened with maple syrup.
Caramelized bananas – AKA the best topping for chia pudding! Easy to make with sliced bananas, coconut sugar, and coconut oil, they’re a sweet topping that makes this healthy breakfast feel like dessert.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
Variations
- Low-calorie option – Swap the canned coconut milk for coconut milk from a carton.
- Sweetener options – You can sweeten the pudding with honey instead of maple syrup if you want. Any kind of sugar can be used for the caramelized bananas (cane sugar, white sugar, brown sugar, etc.).
- Protein boost – You can stir in 1 scoop of plain or vanilla protein powder and an extra splash of milk.
How to Make Coconut Chia Pudding
Step 1: Combine. Start by whisking the coconut milk and maple syrup together in a bowl, then stir in the shredded coconut. Finish by stirring in the chia seeds.
Step 2: Soak. Divide the chia mixture into two glasses or jars. Place them in the refrigerator.
Step 3: Caramelize the bananas. Before serving the pudding, heat the coconut oil in a skillet, then add the banana slices. Sprinkle the coconut sugar over top and cook until they’re soft, sticky, and caramelized on the outside.
Step 4: Top and serve. Top each jar of chia pudding with the caramelized bananas and extra shredded coconut, then serve and enjoy.
Erin’s Tips and Tricks
- I like to store chia pudding in airtight mason jars for an easy grab-and-go snack.
- Shake or stir the pudding 30 minutes after dividing it between jars to prevent the chia seeds from clumping.
- Feel free to double or triple this recipe if you’re making chia pudding for meal prep.
My Pro Tip
Blended Chia Pudding
Love the idea of chia pudding but not the texture of the soaked chia seeds? You can always blend the coconut milk, maple syrup, and chia seeds in a blender before stirring in the shredded coconut.
Chia Pudding FAQs
I always recommend soaking chia pudding overnight for the best results. The minimum soaking times will depend on the milk you use:
– Full-fat canned coconut milk: Refrigerate for at least 2 hours.
– Light canned coconut milk/carton coconut milk: Refrigerate for at least 8 hours.
Not if you don’t want to! I personally love how they sweeten the pudding and give it a tropical dessert vibe. You can always omit them or top the pudding with strawberries, blueberries, raspberries, pecans, walnuts, almonds, and/or grain-free granola instead.
Storage
Refrigerator: Chia pudding will stay fresh and creamy in the sealed jars for up to 5 days.
Freezer: I haven’t tried freezing chia pudding, but I don’t see why it wouldn’t work. Just thaw it in the refrigerator overnight before serving.
More Easy Chia Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
for the caramelized bananas:
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Whisk coconut milk and syrup together, then add the shredded coconut and stir; last, stir in the chia seeds.
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Divide the mixture into two glasses or jars and place them in the refrigerator for at least 2 hours, or overnight.
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Before serving, make the bananas: head coconut oil in a skillet over medium heat, then add the sliced bananas. Sprinkle coconut sugar over top and cook the bananas for 1 minute or so, or until they’re soft and caramelized on the outside.
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Top chia pudding with the caramelized bananas and maybe some extra shredded coconut and/or nuts and enjoy!
*I prefer full fat coconut milk because it’s more flavorful and the texture is thicker, so the pudding solidifies more quickly, but light coconut milk works too. If you use light coconut milk, I recommend prepping this in the evening and refrigerating it overnight for at least 8 hours.
*You don’t have to add the caramelized bananas, I just think they add extra flavor to this recipe. Other topping ideas include: strawberries, blueberries, raspberries, walnuts, and/or almonds.
*Calories are per serving and are an estimation
Calories: 456kcal | Carbohydrates: 65g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 24mg | Potassium: 649mg | Fiber: 13g | Sugar: 37g | Vitamin A: 88IU | Vitamin C: 11mg | Calcium: 193mg | Iron: 3mg
