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Two glasses of creamy coconut chia pudding layered with fresh raspberries and blueberries, garnished with mint, on a wooden board.
Layla

Creamy Coconut Chia Pudding with Toasted Coconut & Berries

This effortlessly delicious and healthy coconut chia pudding is a perfect make-ahead breakfast or snack, featuring a rich, creamy texture and vibrant toppings. It's naturally sweetened, vegan, and gluten-free.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast, Dessert, Snack
Cuisine: Gluten-Free, Vegan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Coconut Chia Pudding
  • 1 can Full-Fat Coconut Milk (400ml/13.5oz), well-shaken
  • 1/4 cup Chia Seeds
  • 2 tbsp Maple Syrup or agave nectar, adjust to taste
  • 1/2 tsp Vanilla Extract
  • 1 pinch Salt
For Serving (Optional)
  • 1/4 cup Shredded Coconut unsweetened, for toasting
  • 1/2 cup Mixed Berries fresh or thawed frozen

Equipment

  • Medium mixing bowl
  • Whisk
  • Serving jars or containers (e.g., mason jars)
  • Small pan

Method
 

Prepare the Chia Pudding Base
  1. In a medium mixing bowl, combine the full-fat coconut milk, maple syrup, vanilla extract, and a pinch of salt. Whisk vigorously until all ingredients are well combined and the maple syrup is fully dissolved.
  2. Add the chia seeds to the liquid mixture. Whisk thoroughly for about 1-2 minutes, making sure there are no clumps of chia seeds. It's crucial to whisk well at this stage to prevent the seeds from clumping at the bottom.
  3. Divide the mixture evenly into two individual serving jars or containers. Cover them tightly with lids or plastic wrap.
  4. Refrigerate for at least 4 hours, or preferably overnight, to allow the chia seeds to expand and the pudding to thicken to a creamy consistency.
Prepare Toppings & Serve
  1. If using shredded coconut for topping, gently toast it in a small dry pan over medium-low heat for 3-5 minutes, stirring frequently, until golden brown and fragrant. Be careful as it can burn quickly. Let cool completely.
  2. When ready to serve, remove the coconut chia pudding from the refrigerator. Top each serving with fresh mixed berries and the toasted shredded coconut, if using.
  3. Enjoy immediately as a refreshing and nutritious breakfast or snack.

Notes

Storage: Coconut chia pudding can be stored in an airtight container in the refrigerator for up to 3-4 days. Add toppings just before serving.
Variations: Feel free to experiment with different sweeteners (honey, stevia), spices (cinnamon, cardamom), or other toppings like sliced banana, granola, nuts, or a drizzle of nut butter.
Consistency: If you prefer a thinner pudding, add a splash more coconut milk when serving. For a thicker pudding, reduce the coconut milk by 1-2 tablespoons.