Quick Coconut & Chia Seed Pudding

As I am writing these words, I am a complete, total bundle of nerves: in a few hours only, after many months of hard work, THF’s new look will be going live.

Theoretically, by the time you guys get to read these lines, everything will be said and done, the operation will have been a complete success (hopefully!) and Betty Crocker will have been sent away for a well-deserved, permanent vacation!

I really, truly hope that you like the new décor and can’t wait to hear what you all think!!!

Of course, as is always the case with any website launch, a few hick-ups and road bumps are to be expected… It’s very likely that not every functionality will be working perfectly, and it goes without saying that the operator (aka yours truly) will have to learn the ropes of her new dashboard.

So things may look a tad funny for a wee bit. Please bear with me, this transition really shouldn’t take too long and we’ll be up and running in no time at all.

Quick Coconut Chia Seed Pudding | www.thehealthyfoodie.com

Since, as you can very well imagine, this has been a fairly nutsy day for me, I figured I would share a super quick and easy recipe, one that you can make on ANY given day, even the craziest, busiest and frenziest of days.

Heck, it’s so easy and quick to make, even a VERY young child could do it. In fact, it could be a very fun and healthy project for them to tackle!

Quick Coconut Chia Seed Pudding | www.thehealthyfoodie.com

Simply add some unsweetened shredded coconut, black chia seeds, a pinch of salt and about 3/4 of a cup of full fat coconut milk to a small mixing bowl or half-pint Mason type glass jar.

I know, I know, my measuring cup indicates 1 cup. I just didn’t fill it all the way to the top. You see, this is one of those recipes that doesn’t even call for exact measurements… bonus points if you’re gonna have your favorite kiddo handle this!

Quick Coconut Chia Seed Pudding | www.thehealthyfoodie.com

Pour in a half cup of coconut water. Don’t have any of that on hand? No biggie. You could very well improvise and use unsweetened apple juice instead, or freshly squeezed orange juice, or pineapple juice for a bit of a tropical twist, why not? (oooh, I like, I think I’ll have to give that one a try!)

Even plain water would do the trick, if no other option was available, or if you wanted to keep the carb count in check. Don’t worry about your dessert lacking flavor: the coconut milk alone, even if diluted, will provide AMPLE satisfaction in that department.

Quick Coconut Chia Seed Pudding | www.thehealthyfoodie.com

Now throw in a little splash of pure vanilla extract. Just because. Vanilla makes everything taste so much better!

Quick Coconut Chia Seed Pudding | www.thehealthyfoodie.com

Give that a very quick stir, until everything is well combined. No need to get fancy about it. Just use a good ‘ole spoon and move everything around slowly

I say this is already looking pretty darn good, wouldn’t you agree?

Now put the lid on, or cover your bowl with plastic wrap or something, and throw that in the fridge to rest for at least 2 hours. Your chia seeds need time to expand and soften up and do what it is that only chia seeds know how to do: produce that gel-like coating that we all dig so much.

Quick Coconut Chia Seed Pudding | www.thehealthyfoodie.com

After a few hours in the fridge, your pudding will be lusciously nice and thick and ready to be enjoyed.

Quick Coconut Chia Seed Pudding | www.thehealthyfoodie.com

Divide your pudding between two serving bowls (or glasses) and add a layer of fresh fruit right in the middle, if desired.

While this is entirely optional, I strongly recommend adding the fruit. They do add an entirely new dimension to this creamy dessert. I chose to use raspberries, but of course, any other berry would work superbly well here. Stone fruits, such as peaches or plums, would also be wonderful or even citrus supremes, like oranges or pink grapefruit.

Chunks of pineapple would certainly be magical, too! Hmmm! And here I go again with that tropical twist… I’ll definitely need to give that “Piña Colada” version a try!

Quick Coconut Chia Seed Pudding | www.thehealthyfoodie.com

Oh, one last thing.

I chose not to add any sweetener to this because I find coconut to be sweet enough as it is. I thought the final product was just perfect: creamy, light and super refreshing. I say this is bound to become a big favorite this summer!

If you, however, happen to have a bit more of a sweet tooth, feel free to add a little bit of honey or maple syrup to this.

Hey, you’re not gonna hurt my feelings!

Quick Coconut & Chia Seed Pudding

Yield: Serves 2

NF based on 1 of 2 servings

Quick Coconut & Chia Seed Pudding



  1. In a small bowl or half pint Mason type glass jar, add coconut, chia seeds, coconut milk, coconut water, vanilla and salt and mix until very well combined.
  2. Place in the refrigerator and allow to rest for at least 2 hours
  3. Serve with fresh rapsberries or other fruit of your choice

Quick Coconut Chia Seed Pudding | www.thehealthyfoodie.com


  1. Manon says

    This breakf… err.. dessert looks delicious, will put my homemade coconut milk to good use. Love your new site,Sonia,I will spread the word !

    • says

      Oh good God no, are you nuts, Michelle? I wish I had this kind of talent. No way. I hired a very talented and very professional designer to take care of this for me. Trust me, if I’d done it, there wouldn’t even be a blog to look at now. Probably just a big blank white page with some error message. 😉

      Glad you like it, though. Thanks for your kind words (and for your vote of confidence!)

      • says

        Yes we did miss PFX14! It slipped my mind too and before you know it I see people posting about going a week before. LOL

        We are definitely going next year! We’ll be roomies right? :)
        And we can eat good food all day, everyday!

        • says

          HA! I got so busy with the redesign and adjusting to my new life and stuff that it completely slipped my mind until I saw posts announcing “LIVE STREAM”. I was like WHAT??? How could I forget about this?

          Definitely, we have to go next year and OF COURSE we’ll be roomies! And what else but good food could we even consider eating? 😉

          I’ll mark my calendar right now! 😀

  2. Angela says

    I can’t wait to try this. I know my children will love it. Thank you for shareing it! And that tropical twist idea … yum. I think I will try that as well.

  3. Walls says

    This looks so tasty! WIll have to go out and buy some chia seeds and coconut water and give it a go. The new site looks fabulous! Congrats!

  4. Sharon says

    Loved making and eating this . I had this as a dessert. I usually have chia on my cereal but it was nice to try the chia a different way.

  5. Katy Brennan says

    Great and super simple recipe, but maybe I did not follow it correctly because, even overnight, my pudding never became pudding consistency. After several hours in the fridge, it’s still very much liquid and I double-checked that it is full fat coconut milk. Any suggestions?

    • says

      I’m stumped, really. I’ve never heard of chia seeds not doing their thing. I really don’t know what to say, Katy. Chia seeds should gelify no matter what liquid you put them in… and coconut milk on its on firms up after sitting in the fridge for a while. Seriously, I’m stumped!

  6. Erika says

    Yum….putting the little girls to work tonight making chia seed breakfast for tomorrow:-)

    Thank You

  7. Kate says

    I spontaneously bought chia seeds the other day and this is what I made, never used them before that. Thankyou! Amazing with fresh mango!!!

  8. says

    Ohh the two things I adore.. chia seeds and coconut milk, both together. love the idea Sonia. I wonder how would this taste if we cook it for some time first and then keep it in the fridge to chill ?

    • says

      I don’t know Nupur… I say why complicate things? Chia seeds don’t need to be cooked, so quite frankly, I don’t think it would be worth it… Let me know how it turned out if you ever give it a try, though!

  9. Debbie says

    I’ve never made chia pudding before but am anxious to try it. Do you know if this recipe can be made in a larger quantity and then left in the fridge to enjoy throughout the week?
    Thanks for the post!

        • Sarah says

          Sorry. I used an emoji and so the rest of the message didn’t post.
          Anyway, I was hoping you wouldn’t admonish me, you’d teach me. Have any good links to read? Because I don’t know any other way than to keep an eye on calories and I have come to understand that not all fats are enemies but that saturated fats still fell in that category. Thank you!

          • says

            No, no, not at all, Sarah. Is that how I came across? I’m sorry, I really didn’t mean to. I did include a link to a good article on fat, if you click on Fat is not the enemy, it’ll lead you to it. I’m not that great a teacher, so I won’t even attempt to do that. There are, however, many many great books out there that I could recommend. Eat the Yolks comes to mind, as well as It Starts with Food. Both are excellent, life changing manuscripts!

            Hope this helps!

  10. Jo Waitoa says

    Is there anything I could substitute for coconut water? I have not idea how to get hold of that (in small town New Zealand).

    • says

      You could very well use just plain water, Jo, and add a teaspoon of honey if the pudding isn’t sweet enough for your liking. Or, you could use unsweetened, all natural fruit juice. Something like apple or pineapple would work great, I think!

  11. says

    This is soo soo good and nourishing. It’s become a staple food in my fridge and I have been playing around with different variations. I recently made this with diced pears and extra vanilla extract, so it was like Vanilla Pear, Chia Pudding. That was REALLY delicious and satisfying. I mixed in the pears when it was solidifying so that gave it extra flavor and sweeteness too. :)

  12. Amy Clare says

    Oh my God, tried this tonight with just coconut milk, chia seeds, a dash of pink salt, 100% pineapple juice, and a little bit of frozen pineapple. It is AMAZING!!! Thanks for the simple recipe! <3 it!!!

  13. Faith says

    i have a question regarding the full fat coconut milk…i clicked the link and it went to canned coconut cream on amazon, not full fat coconut milk…which one are we supposed to use with this recipe?

    • says

      It is full fat coconut milk, Faith. Certain companies refer to it as cream, but this is the product that you want to use. Look for milk that is at least 70% coconut / 30% water and that contains no preservatives or binding agent. Just those 2 ingredients: coconut and water! The one I linked to fits that description, and that’s the one I use.

  14. Janette says

    I found this absolutely delicious and a very good call not to add sweetener. It’s just not needed. Such a simple recipe, thank you :)

  15. Cassie says

    No wonder some people’s pudding isn’t turning out. The “coconut milk” link leads to coconut cream, which in every grocery store I’ve ever seen, are two different things. I bought ingredients today at the store for this and had the option of coconut milk and coconut cream, so I bought what I’d jotted down from the ingredients.

    If anyone is having trouble with this recipe, the ingredient you want is coconut cream, not coconut milk.

    I’ll report back after I get the right ingredient and make it!

    • says

      Actually, Cassie, full fat coconut milk is also sometimes referred to as coconut cream (this particular brand that I use is referred to as “cream” in English, but called “lait” (milk) in French…) so it can get kind of confusing. However, full fat coconut milk is always the stuff that can be found in cans, not the super thin liquid that’s usually available in cartons. Hope this helps!

  16. Glenn says

    Love the texture, the overall ease of making this however and I added blueberries with sliced toasted almonds, and can see the potential.

    My only comment after leaving it in the fridge overnight: 1/4 tsp Himalayan salt is too much, making this dish too salty to be enjoyable. I will try again with 1/8 tsp or an actual pinch.

    Thank you for posting this!

    • says

      Thank you for taking the time to leave this great feedback, Glenn. I really appreciate! I hope you like the pudding even better once you’ve adjusted the salt level to better suit your taste buds!

  17. Michelle says

    Can you tell me how long these will last once they are combined? I’m going camping and need some breakfasts and these look perfect but not sure they will last for 2-3 days.

Leave A Reply