Coconut Chia Pudding
These delicious coconut chia pudding bowls can be made in advance for a healthy and delicious breakfast that’s ready to enjoy in the morning.
You’ll love these simple coconut chia pudding breakfast bowls! All you need to do is mix up the coconut and chia pudding base and then add some toppings and you’re good to go. You can make the pudding ahead of time or even leave it overnight but it will firm up in just a couple of minutes so you can make it on the fly too.
These bowls are perfect for breakfast but you can also make a great snack or dessert. To make it a dessert, drizzle it with melted dark chocolate and pure maple syrup. For a snack, keep it simple and just add some berries to sweeten it up.
- Dietary Needs: Vegan, gluten-free, sugar-free, oil-free.
- Nutrition Features: Rich in healthy fats.
- Easy to customize with any toppings.
- Can be made the night before for a quick ready-to-eat breakfast in the morning.
How to Make the Pudding
- Mix the coconut, chia seeds and liquid together in a small bowl.
- Let sit for 10 minutes up to overnight.
- Add toppings and enjoy!
The pudding can be made with:
- almond or cashew milk
- light coconut milk
- coconut water
Get into your pantry and bust out all your favourite toppings. My favourites are berries and almond butter but here are some more yummy ideas:
- hemp seeds
- pepitas or sunflower seeds
- toasted coconut flakes or
- nut butter, tahini or sunflower seed butter
- coconut butter
- cacao nibs
- any berries such as blackberries, blueberries, strawberries or cherries
- sliced peaches
One serving of this chia pudding provides 235 calories with 15 grams of carbohydrates, 16 grams of fat and 7 grams of protein. You’ll also be getting 13 grams of dietary fibre and about 30% of your daily iron and calcium needs.
This does not include any toppings so you’ll have to adjust that depending on what you add. If you top the pudding with 1 tbsp of almond butter, 1/2 cup of fresh berries and 2 tsp of cacao nibs, the entire dish will be 400 calories with 30 grams of carbs, 27 grams of fat and 11 grams of protein with 18 grams of fibre.
More Chia Seed Recipes
For more chia seed recipes, try my:
- Peanut Butter Chocolate Chia Pudding
- Sweet and Salty Peanut Butter Chia Seed Pudding
- Banana Blueberry Chia Overnight Oats
- Sweet Potato Chia Seed Pudding
- Banana Split Chia Seed Pudding
Did you try this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
Coconut Chia Pudding
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 1
- Category: Breakfast, Snack
- Method: No-Bke
- Cuisine: American
- Diet: Vegan
These grain-free healthy breakfast bowls take minutes to prepare and can be enjoyed with any toppings you have on hand. Try it topped with fresh berries, almond butter and cacao nibs.
- 2 tbsp (22 g) chia seeds
- 2 tbsp (15 g) unsweetened fine shredded coconut
- 1/3 cup plant-based milk of choice
- Mix up the chia seeds, coconut and liquid in a bowl and set aside for about 10 minutes.
- Add your toppings and enjoy.
Optional Topping Ideas: peanut butter, almond butter or tahini, almonds, cashew, walnuts or pecans, raisins, goji berries or chopped dates, toasted coconut flakes, cacao nibs, hemp seeds, fresh or frozen berries, peaches or other fruit of choice, melted coconut butter
- Serving Size: 1
- Calories: 235
- Sugar: 1 g
- Fat: 16 g
- Carbohydrates: 15 g
- Fiber: 13 g
- Protein: 7 g
Keywords: coconut chia pudding, chia seed pudding recipe
I’m already a devoted chia pudding fan, but this chia-coconut combo is next level! It does firm up quite a bit overnight, so when adding my toppings (I love a squeeze of raw honey, sliced strawberries and almonds) I include a splash more of almond milk. Delicious and filling.
So glad you enjoyed it, Danielle! Definitely a favourite of mine too!
I’m always looking for ways to use chia seeds besides just throwing them in a smoothie. This looks good, and super easy for busy mornings. I’ve been on the fence about bee pollen, but after seeing your pics, I’m going to try some!.
Love your blog! I have read your past posts on counting macros on a plant based diet. Since incorporating more fats and less carbs, are you still 40/30/30 or have they changed?
I wanted to start counting macros so just curious what has worked for you?
Well, overall calories will always be the biggest determining factor but I eat a bit less carbs now, more like 30%. Small adjustments in macro ratios are more about how you feel and perform than having a big influence on your results. I’d say anywhere from 30-60% carb is fine…just depends what works for you!
It would be really nice if they pre-made things like this delicious dessert and sold them in supermarkets. This was people would eat healthier even at buffet restaurants. Have you ever noticed there’s next to no healthy buffet restaurants that serve creative healthy dishes in any city? How about something nice and organic like this grain free Coconut Chia Breakfast bowl? That would be nice ot serve @ let’s say McDonalds. But they’re not going to do that.
Keep doing what you’re doing with your amazing food blogs. 🙂
haha, it would be nice, wouldn’t it!
Thank you for sharing this recipe! Until now I hadn’t thought of fusing chia seeds and coconut together in a breakfast bowl. Great combination!
You’re welcome!! I hope you enjoy it!