This post may contain affiliate links, see my Privacy Policy and Disclosure Statement
Coconut Chia Breakfast Pudding features coconut milk, nut or coconut milk, cinnamon, and maple syrup in a healthy, vegan, no-cook breakfast pudding... Top it with mango and spiced candied pepitas for a vegan and gluten free breakfast treat with Mexican flair!

Jump to:
👩🏻🍳 Tamara Talks - Healthy Chia Seeds
Have you gotten on board with healthy chia seeds yet? I most definitely have! These tiny seeds are nutritional powerhouses and don't require any cooking. Yay!
Let's start with the basics: Chia seeds can be black or white (or a combination). The end product looks the same in either case IMHO.
Recorded history goes back as far as 3500 B.C. when it was one of the main foods in the Aztec diet. Later on, chia seeds were grown in Mexico by Teotihuacan and Toltec people. The ancient civilizations believed chia had supernatural powers; "chia" means "strength" in the Mayan language.
Because of its religious uses, Spanish conquerors banned chia, and it disappeared for centuries. It survived in some regions of Mexico, and modern-day farming techniques have made it widely available throughout the world. Easy access makes it a great addition to a healthy diet!
Until I began working on this chia breakfast pudding, I had only used them in my smoothies. Given their "super food" status, I feel like it's time to give them a little more attention!
Chia Nutrition Facts
Chia seeds are high in nutrients and low in calories. A one-ounce (28 g) serving (according to Healthline) contains just 137 calories and :
- fiber - 11 g
- protein - 4 g
- fat - 9 g (5 g are omega-3s)
- calcium - 18% RDI
- manganese - 30% RDI
- magnesium - 30% RDI
- phosphorus - 27% RDI
- a decent amount of zinc, B1, B2, B3, and potassium
📋 Ingredients You'll Need
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- ½ cup chia seeds
- 1 cup milk (I use high protein nut milk)
- 1 cup lite coconut milk
- 1-2 tablespoons maple syrup (I use 1 but we prefer the pudding less sweet)
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ¼ teaspoon fine sea salt (optional)
🔪 Instructions
- Combine the lite coconut milk, milk, cinnamon, vanilla, and sea salt (if using).
- Whisk thoroughly. You may prefer to use a blender or processor.
- Add the chia seeds.
- Whisk thoroughly
Refrigerate 1 to 2 hours or even overnight, whisking periodically to keep the chia seeds from clumping. Serve with your choice of toppings.
🥭 Toppings Suggestions
- easy spiced candied pepitas (my personal favorite!)
- toasted coconut (I like to toast coconut chips)
- diced mango
- nuts
- berries
- pomegranate arils
- bananas
- peaches
💭 Tips
Chia pudding is a great for meal prep! It will keep up to 5 days in the refrigerator and up to 2-3 months in the freezer. Yes you freeze the pudding! Thaw it overnight in the refrigerator if it is frozen in small containers.
I prefer to store it without toppings, and add fresh toppings when I eat it. Be sure to use airtight containers.
How often do I need to stir or whisk the pudding? I have found that whisking the chia mixture after about 15 minutes is sufficient to prevent clumping.
I'm worried about the fats and calories in the lite coconut milk. What else can I use? You can double the milk or even substitute juice or water. The main thing is keep the chia seed to liquid ratio the same!
🧂 Useful Stuff
Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊
📖 Recipe
Coconut Chia Breakfast Pudding Recipe
Lite coconut milk and dairy or non-dairy milk combined with chia seeds, cinnamon, vanilla in a creamy, healthy Mexican-style breakfast pudding!
Ingredients
- 1 cup lite coconut milk
- 1 cup milk (I use high protein nut milk)
- 1-2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ¼ teaspoon fine sea salt (optional)
- ½ cup chia seeds
Toppings
- spiced candied pepitas
- toasted flaked or shredded coconut
- diced fruit or berries (I love mango)
- nuts
- pomegranate arils
Instructions
- Combine the lite coconut milk, milk, cinnamon, vanilla, and sea salt (if using).
- Whisk thoroughly. You may prefer to use a blender or processor.
- Add the chia seeds, and whisk thoroughly
- Refrigerate. After about 15 minutes, whisk vigorously to prevent clumping.
- When thickened (1 to 2 hours or overnight) top as desired and serve.
Nutrition Information:
Yield:
8Amount Per Serving: Calories: 262Total Fat: 16gCarbohydrates: 19gProtein: 10g
Macronutrients are an approximation from MyFitnessPal.com and for reference only. I included protein nut milk in the calculation, no toppings, and 1 tablespoon maple syrup.
More Mango Recipes!
If you love mangoes as much as we do, you'll want to take a look at these recipes that feature mangoes...
I'd love to hear from you!