Name: Coconut Chia Pudding
Prep time: 10 min
Total time: 370 min
Ingredients: 1 1/2 tbsp chia seeds (18 g); 1/3 cup Greek yogurt (non-fat, 80 g); 1/3 cup coconut milk (carton variety, 80 g); 1 tbsp white sugar (13 g); 1 tbsp dessicated coconut (6 g); Large pinch salt (about half of 1/8 tsp)

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This coconut chia pudding is a creamy, tropical, and sweet breakfast you can make-ahead in 5-10 minutes the night before. With coconut milk, chia seeds, and Greek yogurt, it’s high in protein (11 g without protein powder), fiber-rich (7+ g), and a tasty way to start your morning.

Meal prep fan? Multiply the ingredients and prep a few jars at once for an easy breakfast (or light dessert) that’s ready to grab from the fridge whenever you need it.

Recipe Info

This recipe is:

Tasty and satisfying. The coconut milk and chia seeds create a sweet, refreshing flavor with a lush, pudding-like texture.
Nutrient-dense and high fiber. Packed with chia seeds and yogurt, it’s a healthy breakfast that keeps you full for hours.
Foolproof. Just mix, chill, and enjoy—perfect for busy mornings or weekly meal prep.

Making coconut chia pudding for the first time? Read the ingredients notes, step-by-step instructions, and tips. If you’re familiar with the recipe, feel free to jump to the recipe card.

Extra Learning

Before we jump in, here are a few handy resources to help you nail this recipe:

Chia pudding 101. Our go-to guide for swaps, toppings, troubleshooting, and everything in between.

Ingredients and Substitutes

Chia seeds. Absorb liquid to create a thick and creamy pudding texture with a delicate crunch.
Non-fat Greek yogurt. Adds creaminess and protein while contributing to the pudding’s thickness. Thick coconut yogurt works, too.
Coconut milk. Provides a rich coconut flavor and creamy texture. You can substitute with regular milk or oat milk, but coconut milk offers the best taste. Make sure you pick the carton variety, not the canned one.
White sugar. Sweetens the pudding to balance the flavors. You can use other sweeteners but they’ll mess up the flavor a bit (or a lot). White sugar or any other neutral-flavored sweetener works best.
Dessicated coconut. Adds texture and helps the pudding taste coconut-y. Using sweetened coconut is okay if that’s what you’ve got.
Salt. Enhances and balances the overall flavor of the pudding. Please don’t skip.

Step-by-Step: How to Make Coconut Chia Pudding

Combine milk, salt, and sugar. Pour your chosen milk into a mixing bowl. Add a pinch of salt and the sugar, then stir the mixture until the sugar has mostly dissolved.

Coconut milk mixture — Mix the coconut milk, sugar, and a pinch of salt until the sugar mostly dissolves

Add the yogurt. Stir in the yogurt thoroughly to combine it with the milk mixture.

Adding the yogurt — Stir the yogurt into the milk

Mixing in the yogurt — Stir the yogurt into the milk

Incorporate shredded coconut and chia seeds. Add the shredded coconut and chia seeds to the bowl. Mix everything well so the chia seeds start absorbing liquid and the coconut is evenly distributed.
Stir after 5 minutes. Let the mixture sit for 5 minutes, then give it a brief stir to break up any clumps of chia seeds and ensure they’re evenly spread. If necessary, repeat this step once more after another 5 minutes.

Adding the shredded coconut and chia seeds — Add shredded coconut and chia seeds, mix well
until evenly combined

Mixing in the coconut and chia seeds — Add shredded coconut and chia seeds, mix well
until evenly combined

Refrigerate to thicken. Cover the bowl or transfer the mixture to a sealed container. Place it in the refrigerator and let it chill for at least 6 hours, or overnight, so the chia seeds fully swell and the pudding thickens.
Serve. Once chilled and set, your coconut chia pudding is ready to enjoy. Serve it as is or top with your favorite toppings.

Coconut chia pudding in a glass jar — Refrigerate 6+ hours to thicken, then serve with toppings and enjoy!

Variations

Vegan

Make this coconut chia pudding vegan-friendly with these swaps:

Replace non-fat Greek yogurt with thick coconut yogurt to keep the creaminess without dairy.
Make sure your white sugar is vegan-friendly (not all of them are, apparently).

High Protein

Boost the protein content while maintaining texture with these changes:

Add 30 grams of protein powder (one portion, basically) to the milk mixture, and mix thoroughly. Use a shaker if need be. As flavors go, vanilla is great, but chocolate or tropical-flavored protein powder should work, too.
Halve the sugar amount (the protein powder makes up for that).
Add an extra half a tablespoon (6g) of chia seeds to keep the pudding’s consistency thick.

Option	Protein per serving (g)
Regular	11.6
High Protein	31.6

Creamy coconut-flavored chia pudding for two — Smooth and creamy coconut chia pudding served for two

Tips

Adjust chia seeds when using canned coconut milk. You can use canned coconut milk, but keep in mind it’s much richer and can make the pudding overly dense. So reduce chia seeds by at least 25% to maintain the right balance in texture.
Actually use coconut milk. Most chia pudding recipes suggest using any milk you like, and that’s okay, but this recipe definitely benefits from using coconut milk instead of any other option.
Warm up milk if needed. White sugar has a hard time dissolving in cold liquids. If yours is super stubborn, warm up the milk on the stove for a minute or two.

Wholesome jar of coconut chia pudding topped with sliced peaches

Storage

Store the coconut chia pudding in an airtight container in the refrigerator. It will keep for 3 to 4 days.

Similar Recipes to Try

Looking for more? Check out the following recipes:

More tropical options? This Mango Chia Pudding and Lime Chia Pudding fit the bill.
Something fresh and fruity instead? Blueberry Chia Pudding, Strawberry Chia Pudding, and Raspberry Chia Pudding are where it’s at.
Want more chia pudding recipes? Here’s the list of chia pudding recipes I published.