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Four jars of chia coconut overnight pudding topped with mango slices and toasted coconut flakes on marble

Chia Coconut Overnight Pudding

A 5-ingredient chia pudding made with coconut milk that sets overnight into a thick, creamy breakfast or snack.
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Prep Time 10 minutes
Total Time 8 hours 10 minutes
Servings: 4 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 400 ml full-fat canned coconut milk one standard 13.5 oz can, shaken well
  • 6 tbsp chia seeds black or white both work
  • 2 tbsp maple syrup adjust to taste
  • 1 tsp pure vanilla extract
  • 1 pinch fine sea salt
  • to serve fresh mango or berries optional topping
  • to serve toasted coconut flakes optional topping

Method
 

  1. Pour the coconut milk into a medium mixing bowl. Add the maple syrup, vanilla extract, and salt. Whisk until fully combined.
  2. Add the chia seeds and whisk vigorously for about one minute so the seeds are evenly distributed and not clumped together.
  3. Let the mixture sit at room temperature for 10 minutes, then whisk again to break up any seeds that have started to settle.
  4. Divide the mixture evenly among four clean jars. Seal with lids and refrigerate for at least 8 hours or overnight, until thick and set.
  5. In the morning, check the texture. If it's thicker than you'd like, stir in one tablespoon of coconut milk per jar. Top with fresh mango, berries, or toasted coconut flakes and serve cold.

Notes

Shake the coconut milk can well before opening to recombine the separated fat and liquid. The double stir at the start is the one step that makes the difference between smooth pudding and a clumpy mess.