This Thai-inspired coconut chia seed pudding is full of fresh tropical fruits. It takes less than 5 minutes to whisk everything together, then simply leave to activate overnight. Coconut, mango, pineapple, lime, and passion fruit are all combined with activated chia seeds for a nourishing and sustaining superpowered breakfast, post-workout snack, or dessert!
- Coconut chia seed pudding ingredients
- Full fat Vs. light coconut milk
- Coconut milk substitutions
- What kitchen tools will I need to make this coconut chia pudding?
- How to make coconut chia pudding
- Step by step guide
- Coconut chia seed pudding variations
- What does coconut chia pudding taste like?
- Menu ideas & meal prep
- How to store your coconut chia seed pudding
- Chia seed's nutritional content
- More chia seed-inspired recipes
- Chef's top tip's for making the best coconut chia seed pudding
- 📋 Recipe
- Chia pudding FAQ
This is one of my most popular chia seed puddings ever. I've featured it on so many menus over the years. The base mix of coconut, lime, orange, and passion fruit stays the same, then I add different tropical fruits to garnish depending on what's available locally.
This coconut chia seed pudding recipe is:
- Quick and easy to make
- Great for meal prep
- Light and balanced
- Cost effective
- Full of delicious flavours
- Versatile to add different toppings
- Gluten-free, dairy-free, oil-free
- Suitable for athletes
- Helps with natural weight loss as part of a balanced lifestyle
Coconut chia seed pudding ingredients
This is a totally versatile recipe made with ingredients that are readily available in most parts of the world.
For the coconut chia pudding base mix
- Chia seeds
- Coconut water (or another plant-based milk)
- Coconut milk
- Orange juice and zest
- Lime juice and zest
See the recipe card below for quantities.
Full fat Vs. light coconut milk
Light coconut milk and full-fat coconut milk are essentially the same except that extra water is added to light coconut milk or sometimes it's the second pressing of the coconut pulp. I use light coconut milk for this coconut chia pudding recipe because it gives a nice light creamy texture.
You can use full-fat coconut milk for this recipe, but you will need to add extra water (150-200ml) to the mixture in order to get the right consistency of chia pudding.
Coconut milk substitutions
If you prefer to avoid using coconut milk, you can use cashew, sesame, or rice milk. You can also use half coconut milk and half of another plant milk.
What kitchen tools will I need to make this coconut chia pudding?
- Weighing scales
- Mixing bowl
- Storage container
- Chopping board
- Chef's knife
- Microplain or zester
- Serving bowl
How to make coconut chia pudding
You will be amazed at how easy it is to make this chia seed pudding with simple ingredients! It's quick to make, there is just one crucial step you must follow to have beautiful puddings every time:
When adding chia seeds to the liquid, make sure you whisk well to break up all the seeds and evenly distribute them with the liquid. Allow the mix to rest for 5 - 10 minutes on the countertop and give a whisk another couple of times before putting it in the fridge to activate overnight.
The ratio for chia seeds to liquid I use is about 6:1 (600ml liquid: 100g chia seeds)
Step by step guide
Add the chia seeds to a large bowl. Start adding your liquids, here I add the coconut water.
Next, add in coconut milk or whichever plant milk you prefer to use.
Whisk for 30 seconds until all the seeds are evenly distributed throughout the liquid.
Add the freshly squeezed orange juice and zest, along with the lime juice and zest.
Give another whisk until everything is nice and smooth.
(Upon trial and error I notice that adding passion fruit juice and seeds to the mix will make the chia base extra firm, so I think it is better to leave the passion fruit out of the base ingredients. You can spoon some over the top just before serving)
Your coconut chia seed pudding mix is now ready to leave in the fridge to activate overnight or for at least 2 hours.
Add your fresh seasonal fruits to garnish and serve! You can season it with a little lime or orange zest for a delicious aroma.
Coconut chia seed pudding variations
The fruit garnish can be replaced with whatever you have available and in season.
Here are some more flavor ideas for you to play around with adding to the base:
- Julienne mint
- Julienne kaffir lime
- Vanilla paste
- Some crunch: Sprinkle with granola.
- Citrus: Zest some lime, lemon, or orange zest on top just before serving.
- Berry blast: Top with fresh strawberries, raspberries, or blackberries.
- Nutty: Add your favorite toasted and chopped nuts.
- Chia jam: Add a zesty blueberry chia seed jam
- Minerals: Add some toasted mixed seeds
- Extra coconutty: Add some more toasted coconut flakes
- Try serving in a papaya boat or in a coconut shell for the ultimate tropical feeling!
What does coconut chia pudding taste like?
Chia seeds have a neutral flavor so the pudding will taste like whatever liquid you’re using. Coconut milk is naturally sweet so there is no need to add any more sweetener to this recipe.
As for the texture, it’s like a creamy tapioca pudding if you just mix the chia seeds with your plant milk. If you would like a smooth pudding texture you can blitz the mixture in a blender until smooth.
You can try also my Chocolate Chia Pudding recipe, I add some raw cacao, orange zest, almond milk, and coconut syrup for a rich chocolate pudding!
Another delicious Thai-inspired breakfast to try is my Black Rice Pudding
Menu ideas & meal prep
This recipe is great for a healthy breakfast menu. The base mix can be made the night before, then the dish can be finished to order when a guest orders. Add to your buffet, brunch, or even dessert menu.
If you are designing a specific meal plan, this tropical chia seed pudding can be a part of an athlete's meal plan or even a weight loss - detox menu.
How to store your coconut chia seed pudding
You need to let the chia seeds activate so leave your pudding in the fridge overnight.
You can keep your chia pudding breakfast in the fridge for as long as the fruit will keep fresh. So it mainly depends on the ripeness of the fruit. If you are using super-ripe fruit you won’t be able to keep them in the fridge for longer than one night.
I like to keep my chia pudding base plain and add the fruits just as I'm about to eat or serve. This is the best way to keep your chia pudding for as long as possible and has the freshest tasting chia pud!
- Refrigerator Method. Prepare your chia pudding as directed, and store it in an airtight storage container in the refrigerator for up to 5 days. You can store it in a covered mixing bowl, or transfer it to portion-sized jars. Prepare your toppings in advance, so you can easily add them to your pudding throughout the week.
- Freezer Method. You can also make a big batch of chia pudding base and freeze it in small, airtight freezer-safe storage containers for up to 2 months. Let each portion thaw overnight in the refrigerator before adding your toppings and serving.
Chia seed's nutritional content
Chia pudding is the perfect healthy breakfast or snack to meal prep for the week. It’s creamy, satisfying, and loaded with protein, fiber, and omega-3s.
Read all about the incredible health benefits of chia seeds and other ways of incorporating them into your recipes. Here is the link to my blog post: Chia Seeds - A real superfood
More chia seed-inspired recipes
- Oat & Chia Seed Porridge
- Chocolate Chia Seed Pudding
- Black Sesame Chia Seed Pudding
- Blueberry Chia Seed Jam
- Chia egg
Chef's top tip's for making the best coconut chia seed pudding
- The trick to making chia coconut pudding without clumps is to whisk the seeds into the coconut milk slowly and stir periodically. The pudding starts to thicken right away, but you’ll want to refrigerate it for a few hours (or overnight) for the best results. Mix the chia seeds well with a whisk several times before leaving them in the fridge overnight.
- If you do not like the texture of chia pudding, try blitzing it in a high-powered blender. Once blended, the mixture will be smooth and creamy like a regular pudding instead of like tapioca pudding.
I hope you enjoy this recipe. I'm very happy to share it with you. If you do make this recipe please let me know in the comments below what you think. I love seeing your recreations. You may tag me on Instagram #holisticchefacademy and join me on Pinterest, Facebook, or Instagram for more healthy recipes and videos.
Good health wishes my friends.
Coconut Chia Seed Pudding
- Weighing scales
- Chopping board
- Chefs knife
- Mixing bowl
- Serving bowl
For the tropical chia pudding mix
- 100 g Chia seeds
- 200 ml Coconut milk
- 300 ml Plant milk
- 1 each Orange juice and zest to taste
- 1 each Lime juice and zest to taste
- 100 g Mango small dice
- 100 g Pineapple small dice
- 100 g Papaya small dice
- 1 each Passion fruit seeds to garnish
- Assemble all ingredients.
To make the chia seed pudding mix
- Measure the chia seeds, coconut milk and plants milk into a large bowl.
- Whisk for 10 seconds to incorporate the seeds and liquids.
- Allow to stand for 5-10 minutes. Whisk again for 10 seconds.
- Transfer to the fridge to activate for at least 2 hours or ideally overnight. You can stir the chia seeds a couple of times throughout so they are evenly absorbed by the liquid.
To finish and serve
- Zest the citrus and then add the orange juice and lime juice into the bowl - whisk well to incorporate. If the mix is a little thick, add a splash more plant milk or coconut milk.
- Cut the pineapple, papaya and mango into small dice. Mix all together in a bowl with the passion fruit.
- Add half of the fruit dice to the chia seed mix, along with some orange and lime zest to season.
- Give the Tropical Chia Seed mix a final stir and transfer to serving bowls or glasses.
- Garnish with the remaining mango, pineapple, banana, papaya, and passion fruit seeds.
- Sit back and enjoy.
ADD YOUR OWN RECIPE NOTES
Chia pudding FAQ
6 parts milk or liquid to 1 part chia seeds. 600ml liquids to 100g chia seeds is a good ratio for 2 portions of chia seed pudding.
You did not use the correct ratio or mix the chia seeds well enough after adding the liquids.
Yes, chia seeds can absorb up to 20 times their dry weight in water and possibly get stuck going down. You must not eat chia seeds without soaking them first. This recipe is safe, there is no chance of the chia seeds getting stuck on the way down as they have been soaked in plenty of liquid overnight!
Chia seeds are a carbohydrate-rich grain that swells up once soaked in liquid. One of the best benefits of chia seeds is that they have a lot of fiber content, which is essential for body functioning and regulating fat. The good fiber content helps regulate digestion and eliminate toxins from the body. Chia seeds can also keep you feeling fuller for longer, therefore reducing your desire for snacking and overeating.
You can use ground chia seeds, but the texture will be very different. I advise using whole chia seeds.
Ground chia seeds are whole chia seeds that have been blended into flour. It is best to use whole chia seeds for this recipe.
There is virtually no difference between white and black chia seeds. Nutritionally, they have an almost identical makeup, and both colors of chia seeds taste the same!
Did you make this recipe? Let me know!