Coconut milk chia pudding

Delicious chia pudding is keto! Enjoy cool, sweet, vegan-friendly coconut milk chia pudding on hot summer days when you don't feel like cooking.

Net carbs 7g

This easy, no-cook coconut chia pudding recipe is perfect for meal prep. Make it the night before in single-serving containers, refrigerate overnight, then enjoy as a grab and go healthy breakfast. It is also good as a snack or dessert.

This healthy pudding is a filling breakfast.

👩🏻‍🍳 Table of contents

Estimated reading time: 0 minutes

Jump to:

• Net carbs 7g
• 👩🏻‍🍳 Table of contents
• Ingredients
• Optional ingredients
• Substitutions
• Equipment
• Tips for making tasty, edible chia seed pudding
• Frequently asked questions
• How long can I store chia pudding?
• Coconut milk chia pudding recipe card

Ingredients

chia seeds

Chia seeds are high in protein, high in fiber and low in carbs. This makes it a popular choice for keto diets. Chia seeds are a good food choice for nut-free, grain-free and gluten-free diets.

unsweetened full fat coconut milk

This recipe calls for unsweetened coconut milk from a box versus canned coconut milk. The fat in canned milk separates and hardens in the fridge, creating an unpleasant texture.

Unsweetened coconut milk is a keto-friendly alternative to cow’s milk at 1 gram of carbohydrates per 1 cup serving. Cow’s milk is 15 grams of carbohydrates per 1 cup serving. Most of the carbohydrates in cow’s milk is sugar in the form of lactose.

coconut extract

Use coconut extract to give this recipe that coconut cream pie flavor.

liquid stevia

To eliminate sugar, use stevia or monkfruit. This recipe calls for liquid stevia, which has no carbs. Experiment with the amount. Use it sparingly as too much stevia can make food taste bitter. The recommended amount is 1-2 drops per pudding jar.

Himalayan sea salt

I added a pinch of mineral rich Himalayan sea salt to this recipe. A little sea salt adds electrolytes that help low-carb dieters avoid fatigue, headaches and difficulty concentrating.

coconut cream

Use coconut cream as a topping to add a rich and satisfying healthy fat to the recipe. This gives the pudding a delicious “frosting” layer that, combined with toasted coconut as a topping, makes it taste a little like dessert.

toasted unsweetened coconut flakes

Toasted coconut flakes add a crispy layer of toasted flavor. Buy coconut flakes pre-toasted to make it a truly no-cook recipe or toast them yourself in the oven. You may substitute with unsweetened shredded coconut.

Optional ingredients

Try these variations on the basic recipe. Some ingredients will add to the carb count.

• Maple syrup (add 13g carbs per tablespoon)
• Vanilla extract
• Light coconut milk
• Fresh fruit - add a little bit of mango or banana
• Fresh berries - try blueberries
• Lemon zest
• Orange zest
• Unsweetened cocoa powder to make chocolate coconut chia pudding
• Sugar-free dark chocolate chips
• Toasted almonds
• Nut butter
• Protein powder

Substitutions

Not everyone likes coconut milk. If you are one of these people, of course you can substitute coconut milk for any of the following liquids. However, pay attention to the carb counts on the nutrition facts labels.

• Water
• Coconut water
• Almond milk
• Rice milk
• Oat milk
• Soy milk

Equipment

Mason jars

Use a mason jar for the pudding. No need for a mixing bowl. Use 4 - 8 ounce mason jars with lids. Mason jars are durable, portable, dishwasher safe, and don’t leach toxins into food as plastic containers do.

Tips for making tasty, edible chia seed pudding

Use plenty of liquid and time to prepare chia seeds. For digestibility, let the pudding sit and soak up the liquid.

Best to soak chia seeds overnight. Give chia seeds enough time to fully absorb all of the liquid, which will give you the right pudding consistency for a thick pudding. Soaking also helps chia seeds release nutrients and become readily digestible.

Warning:

Please don’t skip soaking and try to eat chia seeds dry as this can cause choking or indigestion. Chia seeds can absorb up to 20 times their weight in water, and can get stuck in your throat making it hard to swallow. This happened to someone in real life. This someone had to get medical attention to unclog his throat of chia seeds. Go ahead, Google it. No worries though, once fully soaked, chia seeds become safe to eat. I’ve tested the amount of time it takes for chia seeds to soak up cold coconut milk. Some blogs say about 2-5 minutes, but I’ve found that even after an hour of soaking in the refrigerator, chia seeds were still dry at their core. For best results, I recommend soaking them in the fridge overnight (6-8 hours) to be on the safe side.

Frequently asked questions

How long can I store chia pudding?

Store chia pudding in a container with a lid and it will stay fresh in the fridge up to 5-7 days.

“I want to dive face first into it!”

Amelia

Print