Chia Pudding (Dairy Free)
I made this Chia pudding for a bridal shower and some how it was the most asked about recipe afterwards. I really think because people don't eat it much and it was more like a novelty dish. Now you can eat it as a quick grab and go in the mornings.
This Chia Pudding (Dairy Free) is the recipe that has become my favorite grab-and-go breakfast. Made with just four ingredients (coconut milk, chia seeds, maple syrup, vanilla) and prepped the night before, it sits in the fridge transforming overnight into the creamiest, dreamiest, naturally-sweet pudding-like treat. It is high in fiber, dairy-free, and the most satisfying breakfast you can have ready to grab as you walk out the door.
I originally made this for a bridal shower expecting it to be a kind-of-novelty side dish, and somehow it became THE most requested recipe afterward. People could not believe how good it tasted, and even more so how easy it was. The combination of creamy coconut milk and tiny gel-like chia seeds creates this magical texture that is sort of like tapioca pudding meets yogurt, but better. The maple syrup adds just the right amount of natural sweetness without making it dessert-level sweet.
What makes chia pudding so versatile is the toppings game. Eat it plain for a pure coconut-vanilla moment. Top with fresh berries for a fruity yogurt-bowl vibe. Add a dollop of Greek yogurt for extra protein. Layer with granola for crunch. Drizzle with peanut butter for richness. Sprinkle with toasted coconut for tropical flair. Once you have the base in the fridge, you can customize each serving differently throughout the week.
This recipe makes 6 small servings, perfect for portioning into 4-ounce mason jars or small containers for grab-and-go breakfasts. Each serving keeps for up to 5 days in the fridge. Make a batch on Sunday and you have breakfast handled for the whole week. Let's make it.
📝 Ingredients
- 2 cups coconut milk, unsweetened
- 1/2 cup Chia Seeds
- 1/4 cup maple syrup
- 1 tsp vanilla
- Optional Toppings: coconut, strawberries, blueberries, greek yogurt for extra protein, granola, etc!
👩🍳 Directions
- 1
In a mixing bowl, mix together the chia seeds, coconut milk, maple syrup and vanilla until combined. Let rest for 15 minutes to thicken.
- 2
Pour into mason jars, cover, and put in the fridge for 1 hour or overnight.
- 3
Remove from fridge, top with your favorite toppings and enjoy!
Ingredient Notes & Substitutions
Coconut milk: 2 cups unsweetened coconut milk from a carton (not a can). The carton kind has the right consistency. Trader Joe's, Silk, or Califia Farms make great unsweetened versions.
Chia seeds: Half a cup. The 4-to-1 liquid-to-chia ratio is the sweet spot for perfect pudding texture. Find chia seeds in the natural foods aisle or with the baking ingredients.
Maple syrup: A quarter cup of real maple syrup. Adjust up or down based on sweetness preference. Honey, agave, or date syrup also work.
Vanilla extract: 1 teaspoon. Pure vanilla for the best flavor. Vanilla bean paste adds those gorgeous specks if you want to fancy it up.
Toppings (all optional): Toasted coconut, fresh strawberries, blueberries, raspberries, blackberries, sliced bananas, granola, Greek yogurt (for non-dairy-free version), peanut butter, almond butter, sliced almonds, hemp seeds, chia bowl mix-ins. Pick what you love.
How to Store, Reheat & Freeze
Store chia pudding in airtight containers or mason jars in the fridge for up to 5 days. The pudding actually thickens and develops more flavor over the first day or two. No reheating needed, this is meant to be served cold straight from the fridge.
To freeze, portion into single-serving freezer-safe containers and freeze for up to 1 month. Thaw overnight in the fridge. The texture is slightly different after freezing (a tiny bit more separated) but still tastes great. Stir vigorously before serving.
What to Serve With Chia Pudding
This is a complete breakfast on its own with the right toppings, but you can pair it with other breakfast foods for a fuller spread. Fresh fruit, a slice of avocado toast, a hard-boiled egg, a granola bar, or a smoothie all complement chia pudding nicely. For brunch, set up a chia pudding bar with the base in a big jar and an array of toppings (berries, granola, nuts, seeds, honey, peanut butter) so everyone can build their own. Pair with a cup of hot coffee, tea, or a cold-pressed juice.
💡 Tips for Success
- Use a 4-to-1 ratio of liquid to chia seeds. Two cups of coconut milk to 1/2 cup of chia seeds is the sweet spot for that perfect pudding texture. Less liquid gives you a thicker, more dense pudding. More gives you a soupier consistency.
- Stir really well after adding the chia seeds. They tend to clump together if you do not break them apart. A whisk works better than a spoon for full incorporation.
- Let the mixture rest for 15 minutes after stirring, then stir AGAIN. This second stir prevents the chia seeds from clumping together at the bottom of the jar as they thicken.
- Use unsweetened coconut milk from a carton (not a can). The carton kind is thinner and more suited for drinking and chia pudding. Canned coconut milk is too thick. Look for refrigerated unsweetened coconut milk in the dairy aisle.
- Let it set in the fridge for at least 1 hour, but overnight is even better. The chia seeds need time to absorb the liquid and develop that gel-like texture.
- Use mason jars (4 ounces is the perfect size) for portion control and easy grab-and-go. Wide-mouth jars are easier to eat directly from with a spoon.
- Adjust the sweetness to taste. Quarter cup of maple syrup is my sweet spot. Use less if you are sensitive to sweetness or skip it entirely for a savory base. Honey, agave, or dates also work as sweeteners.
- Top with anything you love. Fresh berries, sliced bananas, granola, toasted coconut, sliced almonds, hemp seeds, peanut butter, almond butter, Greek yogurt, or a drizzle of more maple syrup all work great.
❓ Frequently Asked Questions
Can I use a different milk?
Absolutely. Almond milk, oat milk, soy milk, cashew milk, or regular dairy milk all work in equal amounts. Coconut milk gives the richest, creamiest result. Almond milk gives a lighter, more neutral flavor.
How long does it keep in the fridge?
Up to 5 days in airtight containers or mason jars. The pudding actually gets thicker and more concentrated in flavor over the first day or two.
Can I make it sweeter?
Yes. Add an extra 2 tablespoons of maple syrup, or use honey or agave instead. You can also add a teaspoon of brown sugar or a few dates blended in for natural sweetness.
What if my pudding is too thick or too thin?
Too thick? Stir in 2 to 4 tablespoons more coconut milk. Too thin? Stir in another tablespoon of chia seeds and let sit another 30 minutes. Adjusting is easy.
Can I make this in flavors?
Yes! Cocoa powder (2 tablespoons) for chocolate chia pudding. Matcha (1 teaspoon) for green tea. Pumpkin puree (1/4 cup) plus pumpkin spice for fall. Strawberry puree (1/4 cup) for fruity. Endless variations.
Can I freeze it?
Yes. Portion into single-serving containers and freeze for up to 1 month. Thaw overnight in the fridge. The texture is slightly different after freezing (a little more separated) but still tasty.
Is chia pudding actually healthy?
Chia seeds are loaded with fiber (about 11 grams per ounce), omega-3 fatty acids, antioxidants, calcium, and protein. The pudding is nutritionally dense and naturally vegan and gluten-free. It is one of the healthiest breakfast options.
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Made this recipe?
Tag me on Instagram @holleyinthekitchen — I'd love to see it!Recipe from Holley in the Kitchen: https://holleyinthekitchen.com/recipe/chia-pudding-dairy-free