Easy Coconut Chia Pudding is one of those quietly magical recipes—the kind that feels indulgent and luxurious, yet is secretly simple, nourishing, and incredibly versatile. With just a handful of pantry staples and a few minutes of prep, you can create a creamy, coconut-forward pudding that tastes like a tropical dessert while fitting perfectly into breakfast, snack, or light dessert territory.
Inspired by the delicate, snowy flavors of coconut confections like Raffaello truffles, this chia pudding leans into soft sweetness, silky texture, and gentle vanilla warmth. It’s comforting, lightly sweet, and satisfying without being heavy. Whether you’re meal-prepping for the week, looking for a wholesome dessert, or just craving something cozy and coconutty, this recipe checks all the boxes.
Let’s walk through everything you need to know to make the perfect coconut chia pudding—plus tips, variations, and ways to customize it to your taste.
Why You’ll Love This Coconut Chia Pudding
There’s a lot to love about this recipe, but here are a few standout reasons it deserves a permanent spot in your rotation:
- Minimal ingredients – Only a few simple pantry staples
- No cooking required – Just mix, chill, and enjoy
- Creamy and satisfying – Thanks to coconut milk and chia seeds
- Naturally sweetened – Uses honey or maple syrup
- Meal-prep friendly – Lasts several days in the fridge
- Customizable – Easy to adapt with flavors and toppings
It’s one of those “set it and forget it” recipes that rewards you later with something delicious.
What Is Chia Pudding?
Chia pudding is made by soaking chia seeds in liquid until they absorb moisture and swell, forming a thick, gel-like texture similar to pudding or tapioca. Chia seeds can absorb up to 10 times their weight in liquid, which is what creates that spoonable consistency.
When paired with rich coconut milk, the result is ultra-creamy, subtly sweet pudding with a delicate coconut flavor and a slightly chewy texture.
Ingredients
- 1 cup canned coconut milk (Use full-fat for a true “Raffaello” creaminess, or “lite” to reduce calories)
- 1/4 cup chia seeds (White chia seeds look best for the all-white aesthetic)
- 2 tablespoons honey or maple syrup (Adjust based on your sweet tooth)
- 1/4 cup unsweetened shredded coconut (plus a little extra for topping)
- 1/2 teaspoon vanilla extract
- Optional: 2 whole blanched almonds (to drop in the center for that authentic truffle surprise!)
Ingredient Breakdown & Tips
Coconut Milk
Full-fat canned coconut milk produces the richest, creamiest pudding. Lite coconut milk will still work but yields a slightly thinner texture. Avoid using coconut beverage from cartons—it’s too watery for proper pudding consistency.
Chia Seeds
Both black and white chia seeds work equally well. White seeds simply maintain the bright, snowy appearance of the pudding.
Sweetener
Honey adds floral warmth, while maple syrup offers a deeper caramel note. You can start with 2 tablespoons and increase slightly if you prefer sweeter pudding.
Shredded Coconut
Unsweetened coconut keeps the dessert from becoming overly sugary while adding texture and reinforcing the coconut flavor.
Vanilla Extract
A small amount rounds out the flavors and adds dessert-like depth.
Almond Center (Optional)
Dropping a whole blanched almond into the middle mimics the surprise center of a Raffaello truffle and adds a satisfying crunch.
Step-by-Step
1. Combine the Ingredients
In a medium bowl or large glass jar, add the coconut milk, honey (or maple syrup), and vanilla extract. Whisk until the sweetener is fully dissolved.
Add the chia seeds and shredded coconut. Stir well to distribute evenly.
2. Rest and Stir
Let the mixture rest on the counter for 10 minutes. Then stir again vigorously, scraping the bottom and sides. This step prevents chia seeds from clumping and ensures a smooth pudding.
3. Chill
Cover the container and refrigerate for at least 4 hours, preferably overnight. The pudding will thicken as the chia seeds hydrate.
If the pudding becomes too thick, stir in a splash of coconut milk to loosen the texture.
4. Serve
Spoon into bowls or jars. Sprinkle with extra shredded coconut. For a Raffaello-style finish, top with crushed almonds or a small dollop of white chocolate hazelnut spread. You can also hide a whole almond in the center.
Texture Guide
- Too thin? Add 1–2 teaspoons more chia seeds, stir, and chill 30 minutes.
- Too thick? Stir in a tablespoon or two of coconut milk.
- Perfect consistency: Thick, creamy, and spoonable, similar to rice pudding.
Flavor Variations
Chocolate Coconut
Stir in 1 tablespoon cocoa powder with the coconut milk.
Almond Joy Style
Add 1/2 teaspoon almond extract and top with chocolate shavings.
Tropical Fruit
Layer with mango, pineapple, or banana slices.
Lemon Coconut
Add 1 teaspoon lemon zest for brightness.
Protein Boost
Stir in 1 scoop vanilla protein powder with the liquids.
Serving Ideas
- Breakfast with fresh berries
- Afternoon snack with nuts
- Dessert topped with chocolate drizzle
- Layered parfait with yogurt
- Party dessert in mini jars
Chia pudding also travels well, making it ideal for work lunches or picnics.
Make-Ahead & Storage
Store covered in the refrigerator for up to 4 days. Stir before serving. If thickened, loosen with a splash of coconut milk.
Not freezer-friendly—the texture changes once thawed.
Nutrition Highlights
- Rich in fiber
- Contains healthy fats from coconut and chia
- Naturally gluten-free
- Plant-based
- Keeps you full and satisfied
Chia seeds are especially known for their omega-3 fatty acids and gentle digestive support.
Common Mistakes to Avoid
- Using coconut beverage instead of canned coconut milk
- Skipping the second stir
- Adding too much sweetener before tasting
- Not chilling long enough
Frequently Asked Questions
Can I use another milk?
Yes, but texture will change. Almond milk, oat milk, or cashew milk work but are thinner than coconut milk.
Does it taste like coconut strongly?
Yes, in a pleasant, mild way. Using lite coconut milk reduces intensity.
Is it overly sweet?
No. It’s lightly sweet. Add more sweetener if needed.
Can I blend it?
Yes. Blending creates a smoother, mousse-like texture.
Can I double the recipe?
Absolutely. This recipe scales easily.
Final Thoughts
Easy Coconut Chia Pudding proves that simple ingredients can create something truly special. Creamy, delicate, lightly sweet, and endlessly customizable, it feels like a treat while quietly nourishing your body.
Whether you enjoy it as a calm morning breakfast, a refreshing afternoon snack, or a cozy dessert, this pudding brings comfort, ease, and a little taste of coconut paradise to your day.
Once you try it, don’t be surprised if it becomes a weekly staple in your fridge.
Print
Easy Coconut Chia Pudding
Ingredients
• 1 cup canned coconut milk (Use full-fat for a true “Raffaello” creaminess, or “lite” to reduce calories)
• 1/4 cup chia seeds (White chia seeds look best for the all-white aesthetic)
• 2 tablespoons honey or maple syrup (Adjust based on your sweet tooth)
• 1/4 cup unsweetened shredded coconut (plus a little extra for topping)
• 1/2 teaspoon vanilla extract
• Optional: 2 whole blanched almonds (to drop in the center for that authentic truffle surprise!)
Instructions
Combine the Ingredients: In a medium bowl or a large glass jar, add the coconut milk, honey, and vanilla extract. Whisk until the honey is fully dissolved.
Stir the Mixture: Let the mixture rest on the counter for 10 minutes. Then, stir again vigorously to prevent the chia seeds from clumping and to achieve a smooth, pudding-like texture.
Chill the Mixture: Cover the jar and refrigerate for at least 4 hours, or preferably overnight. If the pudding becomes too thick in the morning, stir in a splash of coconut milk to loosen it.
Serve: Before serving, sprinkle with additional shredded coconut. For a delightful “Raffaello” touch, add a crushed almond on top or a small dollop of white chocolate hazelnut spread.
