Coconut Chia Pudding is a great way to start the day with a filling and healthy breakfast – or end the day with a tasty snack! It only takes a few minutes to make and you can eat it right away or let it sit in the fridge overnight.
I have been eating chia seed puddings for years and love it, so I wasn’t surprised when it recently became a “trendy” thing to eat. Now you see fancy chia pudding recipes in every food and health magazine, but I still think this easy coconut chia pudding recipe with fruit is one of the best recipes out there.
Our friends here are coconut milk, chia seeds, and Stevia, which make a wonderful pudding. Combined with fresh fruit, it makes a healthy breakfast, dessert or post-workout snack (especially if you add a little protein on the side).
How to make coconut chia pudding
The pudding itself is as easy and quick to make as can be:
Step 1: Combine chia seeds, coconut milk, and Stevia in a bowl and whisk well to combine.
Tip: Start by adding a little Stevia and taste before adding more.
Step 2: Set aside while you prepare the fruit.
Optional: You can put the chia pudding in the fridge for a couple of hours or overnight. The longer you let it sit in the fridge, the softer and smoother the pudding will be (up to about 24 hours). Don’t add the fruit until after refrigeration or the pudding will become soggy.
Step 3: Cut the fruit into small pieces. Layer some fruit, chia pudding, then fruit again, then chia pudding, then decorate with remaining fruit and finish by sprinkling some unsweetened coconut on top.
Tip: If you use clementines as I did here, remove the skin that covers each wedge because it gets a little bitter when in contact with other liquids. It’s really easy. Just cut off the top edge with a sharp knife and then peel down the sides with your fingers. It doesn’t have to be perfect and the bottom will still have bits and pieces of skin, but as long as you get most of the skin off you’ll be good.
Cutting the kiwi into stars as I did is obviously totally optional. I love how it looks, but in terms of taste, it doesn’t make a difference. Feel free to cut ugly fruit pieces to save on time. I promise to only judge you a little 😀
Tips for making the perfect coconut chia pudding
If you don’t like the gel-like consistency of hydrated chia seeds, you can simply grind the chia seeds and blend them with the coconut milk to get a super smooth pudding. I absolutely love the crunch of the whole seeds in the pudding so I left them whole for this recipe.
Most grocery stores have a wide range of coconut milk products these days, making it hard to figure out what to buy. Luckily, almost all of them will work for this recipe. I prefer the “thin” coconut milk that you buy in cartons to the “thick” varieties that you typically get in cans, but use whatever you like. Just check the label for any added sugar or sweetener!
You can really put almost anything on your chia seed pudding. Think of it as a “base” and add whatever “toppings” you like. If you think something might taste amazing with chia pudding, it almost certainly will. So go for it!
Calories in coconut chia pudding
One of the great things about coconut chia seed pudding is that the pudding itself is quite low in calories. A serving of this recipe without the fruit is:
- 162 calories
- 3 g carbs (2.5 g sugar)
- 5 g protein
- 10 g fat
Coconut chia pudding is also rich magnesium, calcium, and iron thanks to my all-time favorite little chia seeds.
Chia seed pudding for diabetics
Chia seed pudding is quickly becoming one of the go-to breakfast options for people living with diabetes because it has little impact on your blood sugar. The carbs in chia seeds are very slowly digested and provide a steady supply of energy without blood sugar spikes.
In this recipe, this majority of the carbs (and almost all the sugar) comes from the fruit. If you prefer to eat fewer carbs, simply use less fruit or use berries instead (despite tasting sweet, most berries are much lower in carbs than fruit).
Other healthy breakfast recipes
I am a huge fan of healthy breakfast recipes that taste great (no boring cereal for me!). Here are some of my favorites:
You can also read this roundup of my favorite low-carb breakfast ideas for diabetics for even more great recipe ideas.
When you’ve tried this healthy coconut chia pudding recipe, please don’t forget to let me know how you liked it and rate it in the comments below!
Coconut Chia Pudding is a great way to start the day with a filling and healthy breakfast - or end the day with a tasty snack! It only takes a few minutes to make and you can eat it right away or let it sit in the fridge overnight.
- 7 oz. light coconut milk (½ can)
- ¼ cup chia seeds
- Liquid stevia to taste (I used 3 drops)
- 1 Clementine
- 1 Kiwi
- Sprinkle of unsweetened shredded coconut
Pour coconut milk into a bowl and sweeten with stevia to taste. Whisk well
Add chia seeds and give it another quick whisk. Set aside
Optional: Let the chia pudding sit in the fridge for a few hours or overnight. The longer you let it sit in the fridge, the softer and smoother the pudding will be
Peel the clementines and remove the skin covering each wedge
Peel and dice the kiwi
Layer some fruit, chia pudding, then fruit again, then chia pudding, then decorate with remaining fruit and finish by sprinkling some unsweetened coconut on top
Substitute fruit with berries to lower the carbs if desired.