Made with coconut milk, speckled with chia seeds, flavored with vanilla, and sweetened with maple syrup, this creamy chia pudding is a delicious make-ahead breakfast, snack, or dessert like none other!
Rich and creamy vanilla chia pudding tastes like dessert, but this high-fiber, high-protein treat is wholesome enough to eat for a satisfying breakfast, snack, or afternoon pick-me-up. So, I like to keep some on deck in the fridge at all times! Chia pudding is delicious alone, or I’ll enjoy mine topped with fresh fruit, a swirl of honey, or nut butter. It stores well in bulk, or you can portion it into individual cups so it’s ready to take on the go during busy days.
Chia seeds are like little powerhouses in my kitchen. I use these mildly nutty seeds in everything from chia jam to breakfast cookies and overnight oats. When soaked, chia takes on a gel-like consistency that makes it super creamy, ideal for pudding recipes. I love this vanilla pudding so much that I also made a chocolate chia pudding!
Why Vanilla Chia Seed Pudding Is One of My Favorite Snacks
- Only 4 ingredients. Chia blends into the background, thickening the pudding while making me feel fuller for longer.
- Two minutes to make. I’m not exagerating! Just add your ingredients to a bowl or jar, whisk, and it’s done. Just let your vanilla chia pudding chill in the fridge overnight, and it’s ready to eat in the following days, making it great for meal prep.
- Dairy-free and vegan. Since this easy chia pudding recipe uses coconut cream and maple syrup, it’s dairy-free, vegan, naturally gluten-free, and refined sugar-free.
- Light yet filling. Even though it has a light and creamy pudding texture, it will keep you feeling satisfied and energized for hours.
Only 4 Ingredients
Another amazing thing about this pudding? It’s made with just 4 ingredients. Here’s what you’ll need. Scroll down to the recipe card for the exact measurements.
- Full-Fat Coconut Milk – Just scoop off the cream at the top of the can. You won’t need the liquid underneath. (Use that leftover coconut water in a smoothie!)
- Chia Seeds – Make sure you mix them in well so that all of them are exposed to the coconut milk liquid.
- Pure Maple Syrup – Added to taste. Honey or agave nectar can also be used.
- Vanilla Extract – Be sure to use pure vanilla extract, not imitation. Vanilla paste or vanilla bean also works nicely.
Shop This Recipe
How to Make Vanilla Chia Pudding
Chia seed pudding couldn’t possibly be quicker or simpler. Just be sure to prepare it a couple of hours before you plan to dig in, so the chia mixture has a chance to chill down and thicken.
- Combine the ingredients. Add all of the pudding ingredients (coconut cream, chia seeds, maple syrup, vanilla) to a small bowl. Use a whisk to mix everything together until combined.
- Cover and chill. Cover the bowl with plastic wrap, place it in the refrigerator, and let it sit for 2 hours minimum. Serve the pudding with a drizzle of honey if desired.
3 Tips for the Best Chia Pudding
- Use the real stuff. I recommend pure maple syrup and real vanilla extract for this recipe. Pancake syrup contains additives like corn syrup and artificial flavorings.
- Make the pudding ahead. Even though this pudding only takes two hours to thicken, I rarely eat mine that soon after making it. I prefer to chill it overnight so that the seeds get nice and soft.
- Stir before serving. Be sure to give your pudding a good stir before you serve it. This breaks up any clumps of chia seeds that may have formed while the pudding was sitting around.
FAQ
Chia seeds are tiny, nutrient-dense seeds from the Salvia hispanica plant.
Yes. You can replace the coconut cream with any non-dairy milk, like oat, almond, or cashew milk. Your chia pudding may have a slightly thinner consistency. If you’re not making your chia pudding dairy-free, feel free to sub in Greek yogurt or regular milk.
I recommend refrigerating your vanilla chia pudding for at least 2 hours, but overnight is best.
If you chia pudding isn’t thick enough to your liking, simply add more chia seeds. You can also try letting it chill for longer if it’s only been a couple of hours.
Topping Ideas
There are plenty of yummy ways to finish off this silky chia pudding. I love layering it into a cup with any combination of the following items!
- Fresh strawberries, blueberries, raspberries, or blackberries
- Nut butter (peanut butter, cashew butter, or sun butter)
- Gluten-free granola
- Shredded coconut
- Pectin-free raspberry jam
- Banana slices
- Chopped nuts (pecans, walnuts, almonds, macadamias)
- Cacao nibs or dark chocolate chips
- Hemp, sunflower, or pumpkin seeds
Storage and Freezing
- Refrigerate. As long as it’s kept well covered in the fridge, this pudding will stay fresh for up to 5 days.
- Freeze. You can also store chia pudding in the freezer after it has thickened (for up to 2 months). If you doubled or tripled the recipe, just be sure to separate it into individual servings before freezing it. Freeze each serving of chia pudding in a freezer-safe container with an inch or so of free space at the top. This extra room allows the pudding to expand as it freezes. Thaw out frozen chia pudding in the fridge overnight before enjoying it.
More Ways to Use Chia Seeds
Vanilla Chia Pudding
- Prep Time: 2 minutes
- Cook Time: 12 hours
- Total Time: 12 hours 2 minutes
- Yield: 1 1x
- Category: Breakfast
- Method: No Bake
- Cuisine: American
Description
Made with only 4 ingredients, this creamy chia pudding recipe is an easy and delicious make-ahead breakfast, snack, or dessert. Dairy-free, gluten-free, and refined sugar-free!
Ingredients
- 2 cups full fat coconut milk, just the cream at the top of can
- 6 tablespoons chia seeds
- 3 tablespoons of maple (or 4 tablespoons if you like it sweeter)
- 1 teaspoon vanilla extract
Instructions
- Add all the ingredients to a small bowl, using a whisk mix until combined.
- Cover with plastic wrap, place in the refrigerator and let sit overnight. (you could eat in 2 hours but I think it tastes better if you let it sit overnight and let the chia seeds soften)
- Serve with fresh fruit, nuts, or honey.
Notes
- To Store: Keep well covered in the fridge for up to 5 days.
- To Freeze: Freeze in a freezer-safe container, leaving an inch of free space at the top so the pudding can expand as it freezes. Enjoy within 2 months and thaw in the fridge overnight before enjoying.
46 comments on “Vanilla Chia Seed Pudding”
Hi. When you say just the fat on top does that mean we can’t use the entire contents? If I do will it turn out different? Before seeing this recipe I made it with Almond milk. While still tasty, it’s a tad slimy and thick. I first tasted it at a JW Marriott in Fl and it was so creamy like actual pudding. That’s what I’m trying to achieve here.
Hi Rebecca! “Just the fat on top” refers to skimming the thick coconut cream that rises to the top of a chilled can of full-fat coconut milk — that’s what gives you that creamy, pudding-like texture. The watery liquid underneath can be saved for smoothies. Try chilling a can of full-fat coconut milk overnight, scoop just the cream off the top, and you should get that JW Marriott-level creaminess!
Is there a substitute for the coconut milk that I can use instead?
yes, you could use almond milk or cashew milk
will it be as creamy as with coconut milk? cause i don’t like the flavor and so i wanted to use a substitute too
Yes, it definitely will be just as creamy with coconut milk. Just use the coconut milk from the can.
Where the heck do you get full fat canned coconut milk?! Ive never heard of this!!! Visuals help and is there organic available
Hey Kim, you can find it in the international or asian food aisle. Goya has a can and so does Thai Kitchen brand, and yes they do have organic which is what I buy as well.
I bought the organic heavy coconut cream (says good for whipped cream) at natural grocers but not sure if this is correct. I see UNSWEETENED organic coconut milk in a can and its a green can but that doesnt say FULL FAT- and wouldnt unsweetened be a detriment to flavor? the ‘full fat’ is throwing me off as its not labeled on any can. When i go to add ingredients to list to see the product to Get an idea it doesn’t show canned milk that You speak of- it shows regular coconut milk you would find in the fridge area.
Can you give me a specific organic canned name option to google?!
Hey Kymberly, I think you’re overthinking it. It will not say full fat. I buy the Goya unsweetened coconut milk or the Thai Kitchen (which is organic) Coconut Milk, just make sure it’s not the lite version.
Look in the international foods aisle. That’s where I got mine. Also check the baking aisle. If you go to Whole Foods I bet they have organic coconut milk in the can.
It’s everywhere. Even Trader Joe’s sells an organic version without added gums.
The pudding was wonderful. But I’m confused on your nutrition count. I entered it in a recipe calculator and for 2 servings I got 300 calories per serving! I know it’s never an exact science but I’m wondering how there could be such a difference. What brands did you use?
I have no idea. I just reran it and it came out like yours too. So I don’t know if I selected the wrong thing last time or not. But I just updated the info.
LOOKING FORWARD TO MAKING IT SOMEDAY.
I am pretty busy these days so i haven’t tried yet.
Hello,
Can you tell me what brand coconut milk you use. I had a great supplier, but it went out of business, and it was the store brand!! Every other I have tried is thin with virtually no coconut fat on top. I need help!
Thanks
Rima
I usually use Thai Kitchen or Goya
I made this last night and this morning it wasn’t quite a pudding mixture. After reading the comments, I know my issue was that I didn’t use canned coconut milk. The coconut milk that I used was So Delicious culinary coconut milk. It was in a small carton. Do you think you think this was the reason why it wasn’t a pudding mixture this morning? I will be making this again.
Yeah the so delicious brand is a little more watered down so it doesn’t work as well as the canned coconut milk. I hope it turns out next time Corliss!
Made this today, and it’s PERFECT! Slightly sweet, and also thick and creamy … I’ve just tried it straight up, with no fruit or toppings of any kind, and it’s delish! What a great treat!
(P.S. I think anyone who’s not getting the thick and creamy consistency is probably using the coconut milk in the carton, like the almond milk equivalent, and not the can of coconut milk in the international food aisle).
Please help! I have such bad luck with this pudding… I’ve made it several times, the same exact way. Once turned out lovely and delicious but so many failures in the form of “gritty” texture. Gross! I always let the coconut milk sit so it can separate. (is this correct?) and Thai Kitchen brand every time. I really love this recipe and wish I could make it right each time. Thank you
Hey Greta, I’ve honestly found it depends on how much “coconut water” is in the can of coconut milk. If it’s really liquidity sometimes I need to add more chia seeds to my pudding. I’ve also use goya coconut milk before too. I’d say add another tablespoon of chia seed and give it a good stir. I’ve never had an issue with gritty texture so I’m not sure there. I hope this helps.
This was great!! Made it lastnight. So very filling,makes an awesome breakfast!!
awesome! So glad to hear it Ellana!
Hello! I made this receipe last night and this morning the consistancy was rather chunky. I followed the receipe completely- could this have been from now mixing well enough? Can you tell me why this happened I would like to try it out again thank you!
Yes, if you would have given it another stir it would have solved the problem. Sometimes you just need to give it a stir to redisperse everything. It will definitely do the trick next time. 🙂
Well, now that I realize I’ve ruined my first batch by adding the liquid too, and not just the creamy stuff at the top of the can, let me get clarification on one more thing before I try it again. This does go in the refrigerator overnight, right? The recipe does not specify whether to leave it out or refrigerate it, but I assume it needs to stay chilled. Thanks for any clarification!
Yes, it goes in the refrigerator over night. I just updated the recipe to clarify a few of those items as well. 🙂 Sorry about that!
Made this last week and it was amazing. I let it sit in the refrigerator overnight and it set up perfectly.
woohoo! Thanks Barbara!
I made this last night and had it for breakfast it was very good and satisfied my appetite. I cut up a strawberry in it also.
awesome, so glad to hear it Lacey!
Hi – I see in another post, if you only use the solid part of the coconut milk, what do you do with the rest? I’m new to using it. Thanks.
I usually just toss it because it’s like 1/4 cup. But you could save it and use it for something else if you’d like. 🙂
If it’s just 1/4 of a cup left can’t you just use that liquid instead of water?
sure, you can definitely use that liquid
Hi! I made this pudding last night and unfortunately when I took it out of the fridge in the morning, it remained in the liquid state. No pudding 🙁 That being said, the flavor was GREAT! Do you have any idea as to why this may have occurred? I’m definitely going to make it again…hopefully it will turn out with the thick consistency of a pudding! 🙂
Hey Daphne, did you use full fat coconut milk from the can? If not, it will come out liquidity. One thing you could do is, stir it after an hour of sitting, just to move the chia seeds around and then put it back in the refrigerator overnight. Glad it still tasted good even though it was liquidity.
I had the same problem as Daphne. I used canned coconut milk, but it was light instead of full fat. I suppose that’s the problem?
I’ll keep trying, I really want to make this recipie properly! Thanks for sharing it Krista!
Yup… get rid of that light stuff. Use the full fat and you should be good. If all else fails, add more chia seeds and let it sit a bit more and you should be good to go!
YUM – I’ve only tried using Almond Milk to make chia pudding. I like how this looks thick and creamy (mine ends up much thinner). Will have to try using coconut milk and water next time… thanks!
Yes, if you use full fat coconut milk it will be nice and creamy. 🙂
Full fat coconut milk in the can..do I shake it or just use the top that’s hardened? Thanks!
Just use the top that’s hardened!
made this today and 12 hours later completely liquidy. I was looking forward to my healthy dessert tonite- hopefully tomorrow it will be pudding consistency
oh bummer Lisa! did you use the canned coconut milk? You could always add more chia seeds to the mixture to make it thicken faster!