Breakfast
Coconut Vanilla Chia Pudding
A make-ahead pudding with no eggs, no dairy, and no nuts.
Built by Barron Hansen · Last updated July 2026
Per serving
353
Calories
33g
Fat
6g
Protein
5.2g
Net carbs
Macros are calculated from USDA nutrition data for the weighed ingredients. Actual values vary with brands and portions.
Stir this together at night and breakfast is waiting for you in the morning. Chia seeds soak up full-fat coconut milk and set into a soft pudding, so there is nothing to cook.
It is dairy-free and nut-free, which makes it an easy option when eggs and cheese are off the table. A little vanilla and cinnamon do most of the flavor work.
Ingredients
- 4 tbsp chia seeds
- 1 cup full-fat coconut milk
- 1 tbsp erythritol or sweetener to taste
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- Pinch of salt
Instructions
- 1
Whisk the coconut milk, sweetener, vanilla, cinnamon, and salt together in a bowl or jar.
- 2
Add the chia seeds and whisk again so they do not clump.
- 3
Wait 5 minutes, then whisk once more to break up any pockets that have started to gel.
- 4
Cover and refrigerate at least 4 hours, or overnight, until thick.
- 5
Stir before serving and loosen with a splash more coconut milk if it set too firm.
Tips
- Divide into two jars before chilling so you can grab one and go.
Make it fit your day
Nutrition figures are estimates calculated from USDA data and will vary with the exact products and portions you use. This recipe is general information, not medical or nutritional advice.