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29th May 2025 by Jamie Raftery Leave a Comment

Coconut Chia Pudding

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A tropical coconut chia pudding bowl with mango, pineapple, papaya, dragon fruit, and passion fruit – a refreshing, nourishing start to the day.

homemade-coconut-chia-pudding

Recipe Index

Jump to:
  • 🌿 My story behind this recipe
  • 🥣 What is Coconut Chia Pudding?
  • 🥭Why it's good for you
  • 🛒 Ingredients you will need
  • 🥥 How to make coconut chia pudding
  • 👨‍🍳 Chef’s Top Tips for making the best Coconut Chia Pudding
  • 🥝 Chia Bowl recipe variations
  • 🧊 Storage
  • 🍏 FAQ
  • 🍍 More chia seed recipes to explore
  • 🍊 Break your fast in style
  • 📋 Recipe
  • Sub Recipes

🌿 My story behind this recipe

I first started making this coconut chia pudding while working on retreat in Thailand, circa 2017. It became a go-to breakfast at our wellness kitchen, especially during the hot season when guests were craving something light, cold, and energising.

This dish was also a favourite at Thanyapura Sports Resort, Phuket, where I worked as a performance chef. It’s still on their breakfast menu today – loved by athletes and gym guests alike for its light, clean ingredients and long-lasting fuel.

tropical-chia-seed-pudding-bowl

🥣 What is Coconut Chia Pudding?

This is my take on a healthy chia pudding recipe, made with creamy coconut milk, citrus, and soaked chia seeds. Once set, it becomes a silky base for building your perfect chia bowl - topped with fresh tropical fruits, sugar-free mango jam, toasted coconut granola, and a drizzle of fresh passion fruit.

It’s simple to prepare and ideal for meal prep – just stir it all together the night before and enjoy it chilled the next morning.

fresh-tropical-fruits-for-garnish

🥭Why it's good for you

This tropical chia seed pudding is packed with:

  • Omega-3 fats and fiber from chia seeds.
  • Vitamin C and digestive enzymes from tropical fruit.
  • Healthy fats from coconut support energy.

It’s hydrating, gut-friendly, and naturally gluten-free, dairy-free, and refined sugar–free.

🛒 Ingredients you will need

Coconut-Chia-Seed-Pudding-Ingredients
Coconut-Chia-Seeds-Pudding-Ingredients
tropical-fruits-for-garnish-chia-bowl
coconut-granola-garnish

For the coconut chia pudding base:

  • 50g chia seeds.
  • 100ml coconut milk.
  • 150ml plant milk (use whatever you prefer).
  • 50ml fresh orange juice.
  • Dash of vanilla (optional).

Morning mix-in:

  • 100g coconut yogurt.
  • Splash more plant milk to loosen.
  • Zest of lime or orange.

To garnish:

  • Diced mango, pineapple, papaya, and dragon fruit.
  • Half a passion fruit.

Optional extras:

  • Passion & Mango Jam: See notes below
  • Coconut Granola: See notes below
tropical-chia-seed-pudding-bowl

🥥 How to make coconut chia pudding

Here is our step-by-step guide to help you make your own chia bowl at home

Make the Chia Seed Pudding Base

Add-chia-seeds-to-a-large-mixing-bowl.
Add chia seeds to a large mixing bowl.
pour-in-coconut-milk-to-chia-seed-pudding-base
Followed by the coconut milk.
Add-Plant-based-Milk.
Add plant milk of choice.
Add-Orange-Juice
Add fresh orange juice.
Whisk-to-Combine
Whisk vigorously for 20 seconds to combine.
rest-5-minutes-and-Whisk-to-Combine-again
Let the mixture rest for 5–10 minutes, then whisk again to prevent clumping.
Leave-coconut-chia-seed-pudding-in-The-Fridge-Overnight
Refrigerate for at least 3 hours, or ideally overnight. Stir once or twice during activation to ensure an even gel.
Take-Out-The-Chia-Pudding
This is what the coconut chia pudding looks like after it has set up in the fridge.

Prepare the Morning Mix-In

Before-Serving-Add-Lime-Zest
Grate some fresh lime zest for extra flavor.
Add-Coconut-Yogurt
Add in the coconut yogurt.

Add-Plant-based-Milk
Add in enough plant milk to reach a smooth, spoonable consistency.
Add-Vanila-Paste-Optional
Season with vanilla for extra indulgence!
Whisk-to-Combine
Whisk well to incorporate everything.
Checkout-The-Texture
The mix should be a nice spoonable consistency - not too thick and not too thin!
Ready-to-Serve
Your coconut chia pudding base is ready for action!
fresh-tropical-fruits-for-garnish
Prepare your fruit topping and sub recipes.

To Garnish & Serve

Coconut-Chia-Seeds-Pudding-Serving
You can serve in bowls or glasses and get creative with your presentation!
Coconut-Chia-Seed-Pudding-Served
We served with coconut yogurt, coconut granola, and mango passion sugar-free jam. We added the recipes for these in the notes below.

👨‍🍳 Chef’s Top Tips for making the best Coconut Chia Pudding

Making a good coconut chia pudding is simple, but a few small tweaks can take it from good to great:

  • Whisk slowly and thoroughly: The key to avoiding clumps is to whisk the chia seeds into the coconut milk slowly and evenly. Let it sit for 5–10 minutes, then whisk again before chilling.
  • Stir more than once: Chia seeds start absorbing liquid straight away, so give the pudding another good stir after the first 10 minutes. If you remember, stir it once or twice more in the first hour before leaving it to set overnight. This helps distribute the seeds evenly for a smooth, consistent texture.
  • Chill for a few hours (or overnight): You’ll get the best pudding texture by letting it sit in the fridge overnight. This allows the chia seeds to fully hydrate and gel.
  • Not into the seedy texture?
    No problem. Blend it! If you prefer a smoother, creamier consistency, more like classic pudding, just blitz the finished mix in a high-speed blender. It becomes silky and spoonable, without the tapioca-like crunch.

🥝 Chia Bowl recipe variations

Coconut chia seed pudding is super versatile - you can change the flavor and toppings depending on what you’ve got on hand or what’s in season.

Swap the fruit

The tropical fruit topping is just a suggestion. You can use:

  • Fresh berries (strawberries, raspberries, blueberries).
  • Sliced banana or kiwi.
  • Stewed apples or pears.
  • Pomegranate seeds.

Flavour ideas to add to the base

Mix any of these into your chia pudding base before setting:

  • Julienne mint
  • Julienne kaffir lime leaf
  • Vanilla paste
  • Ground cinnamon
  • A pinch of cardamom

Topping ideas

Get creative with textures and layers:

  • Crunchy: Sprinkle with toasted coconut granola or puffed quinoa.
  • Zesty: Add a hit of lime, lemon, or orange zest just before serving.
  • Fruity: Top with berry compote or homemade chia jam.
  • Nutty: Toasted almonds, cashews, or pistachios.
  • Mineral-rich: Sprinkle over toasted pumpkin, sunflower, or hemp seeds.
  • Coconut lovers: Add extra toasted coconut flakes on top.

Fun ways to Serve

  • Serve in a hollowed-out coconut shell for a tropical retreat vibe
  • Spoon your chia pudding into a papaya boat for a showstopper breakfast
Coconut-Chia-Seed-Pudding-Served

🧊 Storage

The pudding base keeps well in the fridge for 3–4 days. Add toppings fresh each time and loosen up with a little plant milk if it sets up too much. It's great for batch-prep breakfasts or retreat menus.

🍏 FAQ

Can I use other fruits?

Yes – kiwi, banana, dragonfruit, or berries all work well. There are no fruits that do not go with this! Utilise local and seasonal fruits to your area as much as possible.

Is it good for training days?

Definitely - we served this regularly at Thanyapura. It’s light, easy to digest, and gives long-lasting energy.

Can I make it sweeter?

Add a little maple syrup, honey, or a few chopped dates to the base if you like it sweeter.

What is the ratio of chia seeds to milk or liquid?

6 parts milk or liquid to 1 part chia seeds. 600 ml of liquid to 100g of chia seeds is a good ratio for 2 portions of chia seed pudding.

Why is my chia seed pudding thick and sticky?

You did not use the correct ratio or mix the chia seeds well enough after adding the liquids.

Can chia seeds get stuck in your esophagus?

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!

Is chia seed pudding good for weight loss?

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.

chia-seeds-1200-800

🍍 More chia seed recipes to explore

  • Chia Bowl & Black Sesame Milk
  • Chia Bowl & Cacao

🍊 Break your fast in style

We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.

📋 Recipe

homemade-coconut-chia-pudding
Jamie Raftery

Coconut Chia Seed Pudding

5 from 1 vote
Tropical coconut chia pudding with mango, pineapple, papaya, dragon fruit, passion fruit, and lime
Print Recipe Pin Recipe Add to CollectionGo to Collections
Prep Time 10 minutes mins
Cook Time 0 minutes mins
Overnight soaking 2 hours hrs
Total Time 2 hours hrs 10 minutes mins
Servings: 4 300g portions
Course: Breakfast, Dessert
Cuisine: Thai
Calories: 366
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Coconut Chia Pudding Base
  • 50 g Chia seeds
  • 100 ml Coconut milk
  • 150 ml Plant milk
  • 50 ml Orange - juice
  • 10 ml REAL Vanilla Paste optional
Morning Mix In
  • 100 g Coconut yogurt
  • 100 ml Plant milk whisk in enough to get a nice chia pudding consistency
  • ½ each Lime zest to taste
To Garnish: Seasonal Fruits
  • 160 g Mango small dice - 40g per portion
  • 160 g Pineapple small dice - 40g per portion
  • 160 g Papaya small dice - 40g per portion
  • 160 g White dragon fruit small dice - 40g per portion
  • 2 each Passion fruit cut in half
  • 80 g Coconut yogurt
Sub Recipes
  • 120 g Passion Mango Jam See Notes Below For Recipe
  • 120 g Coconut Granola See Notes Below For Recipe

Equipment

  • Weighing scales
  • Chopping board
  • Chefs knife
  • Mixing bowl
  • Whisk
  • Spoon
  • Serving bowl

Method
 

Make the Chia Seed Pudding Base
  1. Add chia seeds to a large mixing bowl.
  2. Pour in the coconut milk, plant milk, and orange juice.
  3. Whisk vigorously for 20 seconds to combine.
  4. Let the mixture rest for 5–10 minutes, then whisk again to prevent clumping.
  5. Refrigerate for at least 3 hours, or ideally overnight. Stir once or twice during activation to ensure an even gel.
Prepare the Morning Mix-In
  1. Remove chia pudding from the fridge.
  2. Grate some fresh lime zest for extra flavor.
  3. Add in the coconut yogurt.
  4. Add in enough plant milk to reach a smooth, spoonable consistency.
  5. Add in some vanilla paste (optional) and any other seasonings you like!
  6. Whisk well to incorporate everything. The mix should be a nice spoonable consistency - not too thick and not too thin!
  7. Prepare your fruit toppings.
To Garnish & Serve
  1. Dice mango, pineapple, dragon fruit, and papaya.
  2. Cut the passion fruit in half.
  3. Spoon the chia pudding into serving bowls.
  4. Top with the tropical fruit mix.
  5. Add the Coconut Granola, Mango Jam, and Coconut Yogurt to complete the Totally Tropical Coconut Chia Seed Pudding Bowl!

Nutrition

Serving: 300gCalories: 366kcalCarbohydrates: 49gProtein: 9gFat: 15gSodium: 147mgPotassium: 424mgFiber: 10gSugar: 27gVitamin A: 881IUVitamin B1: 0.3mgVitamin B2: 0.2mgVitamin B3: 3mgVitamin B5: 1mgVitamin B6: 0.2mgVitamin C: 71mgVitamin D: 1µgVitamin E: 4mgVitamin K: 5µgCalcium: 259mgCopper: 0.4mgFolate: 75µgIron: 3mgManganese: 2mgMagnesium: 111mgPhosphorus: 252mgSelenium: 15µgZinc: 2mg

Notes

Sub Recipes

Add a spoonful of Passion Mango Jam, a sprinkle of Coconut Granola to take this breakfast bowl to another level!
 
 
Passion Mango Jam (Small Batch):
Peel and dice 600 g mango, add to a saucepan with 100 ml fresh orange juice & zest, 2 passion fruits (scooped pulp), ⅛ teaspoon turmeric, 1 cinnamon stick, and 1 star anise. Simmer gently for 15–20 minutes until thick and jammy. Cool, remove spices, and store chilled.
 
Coconut Granola (Crunchy Cluster Version):
Mix 175g oats, 30g pumpkin seeds, 30g sunflower seeds, 15g ground chia, ¼ teaspoon cinnamon, ¼ teaspoon turmeric, and a pinch of salt. Heat 30ml coconut oil + 70ml honey (or syrup) until melted, then pour over dry mix and stir to coat. Bake flat at 165°C for ~20 mins. Add 30g of desiccated coconut 4 mins before the end. Cool fully before storing in an airtight jar.
 
 

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Hi, we’re Thara & Jamie

We’re a Thai’rish chef duo based between our jungle kitchen studio in Phuket, Thailand, and a new culinary studio and permaculture farm we’re developing in Galway, Ireland.

Together, we run the Holistic Chef Academy - a space for exploring healthy, wholesome, plant-based cuisine.

With our roots in Michelin-star kitchens and a shared passion for food as medicine - we create recipes, courses, and experiences that aim to educate, inspire, and empower.

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