Coconut Chia Pudding Recipe (Easy Overnight Breakfast)

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Look, I’ll be honest with you.

I used to be that person hitting snooze three times and then grabbing a granola bar on the way out the door. Not exactly the breakfast of champions, right?

Then I discovered this coconut chia pudding.

And it changed everything.

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Why This Became My Obsession (And Probably Will Be Yours Too)

Here’s the thing about mornings. They’re chaotic.

The last thing I want to do at 6 AM is actually cook something. My brain doesn’t even function properly until at least 8:30.

But this pudding? It’s already waiting for me in the fridge. Cold. Creamy. Ready to go.

The beauty of it lies in how ridiculously simple it is. Three main ingredients. Five minutes of work. Then you just… walk away.

Time does all the heavy lifting while you sleep.

What keeps me coming back week after week is the texture. It’s creamy in a way that makes you feel like you’re eating dessert. But you’re not. You’re eating fiber and protein and omega-3s.

Your body thinks it’s getting a treat.

And honestly? It kind of is.

The versatility is insane too. Some mornings I’m craving tropical vibes with mango and coconut. Other days I need those tart blueberries with lemon. It all depends on my mood.

And here’s what really sold me: the energy.

No mid-morning crash. No sudden hunger at 10 AM. The fiber keeps you full until lunch actually rolls around. The healthy fats from chia seeds give you that slow-burning fuel that lasts.

Every Sunday evening now, I prep five or six jars. Line them up in my fridge like little soldiers. My breakfast is handled for the entire week.

Zero morning stress.

The blueberry-lemon compote I’m about to show you? Chef’s kiss.

Sweet maple syrup. Tart lemon. Those jammy blueberries that burst in your mouth.

Even my husband—who was super skeptical at first—now asks me to make extra jars for him. My kids love the “squishy” texture. And I love that they’re eating something actually nutritious without complaining.

Win-win-win.

Let’s Talk Ingredients (The Good Stuff)

Chia Seeds

These little guys are the stars of the show. Seriously, they’re like magic.

Drop them in liquid and they absorb it like tiny sponges. They expand and create this gel-like consistency that is the pudding.

Plus? They’re packed with fiber, protein, and omega-3 fatty acids.

I buy a big jar from Costco and it lives in my pantry for months. They last forever.

Coconut Milk

Not the canned stuff. We’re talking refrigerated, unsweetened vanilla coconut milk.

That’s your creamy base right there.

The vanilla adds just enough sweetness without needing to dump sugar in. If you’re not a coconut person (do those people exist?), almond or cashew milk works great too.

Vanilla Coconut Milk Yogurt

I always grab So Delicious brand when I’m at the store. The thick, creamy consistency is what makes this pudding feel luxurious.

You can use plain or vanilla. Both work.

This is what takes the pudding from “meh” to “okay I need another spoonful.”

Sea Salt

Just a pinch. I promise it won’t taste salty.

But what it will do is make all the other flavors pop. Don’t skip this tiny detail.

Toasted Coconut Flakes

Totally optional. But also… not really?

The crunch is amazing. And toasting them brings out this deeper coconut flavor that’s just… good.

Frozen Wild Blueberries

Wild blueberries are smaller but pack way more flavor. Plus they have double the antioxidants compared to regular blueberries.

I always keep a bag in my freezer. Thaw them before making the compote.

Pure Maple Syrup

Real maple syrup. Not the fake pancake stuff.

The quality matters here because it affects the whole taste of your compote. Grade A is perfect.

Lemon

Fresh is best. You need both the zest and the juice.

One lemon gives you exactly what you need. The brightness it adds to the compote? Essential.

Quick Details You Need to Know

Prep Time: 10 minutes
Cook Time: 15 minutes (just for the compote)
Total Time: 25 minutes plus overnight chilling
Servings: 4
Difficulty: Easy (like, really easy)

Your Shopping List

Ingredient	Quantity	Notes
Chia seeds	1/2 cup	Black or white—doesn’t matter
Unsweetened vanilla coconut milk	2 cups	Refrigerated section, not canned
Vanilla coconut milk yogurt	2 containers (5.3 oz each)	So Delicious brand is my go-to
Sea salt	Pinch	Brings out all the flavors
Toasted coconut flakes	2 Tbsp	Optional but recommended
Frozen wild blueberries	1 1/2 cups	Thaw them first
Pure maple syrup	2 Tbsp	Grade A works best
Lemon zest	1 tsp	From 1 fresh lemon
Fresh lemon juice	2 tsp	Same lemon

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Instructions & Method

Making the Pudding Base (The Easy Part)

Okay, here’s where I tell you the secret to perfect chia pudding.

Mason jars.

I’m serious. They make this foolproof.

Step 1: Pour your coconut milk into the jar first. Then add both containers of yogurt.

Watch it sink into the milk creating these pretty swirls. Kind of mesmerizing, honestly.

Now measure your chia seeds and dump them in. Add that pinch of sea salt too.

Step 2: Put the lid on tight. Really tight.

Now shake it like you mean it. Thirty seconds of vigorous shaking.

The mixture should be completely combined. No separation. All one color.

Here’s why this matters:

If you don’t shake it well enough, the chia seeds clump together in weird lumps. And nobody wants that texture surprise in their breakfast.

Those first few minutes are critical. The seeds are just starting to absorb liquid. You need them spread out evenly.

Step 3: Set the jar on your counter. Wait five minutes.

I usually use this time to clean up or prep my coffee. Just let it sit there and do its thing.

The chia seeds are starting their transformation now. Swelling up. Releasing their natural gelling magic.

After five minutes, take the lid off. Grab a spoon and stir everything really well.

Check the bottom corners. Seeds like to hide down there.

Step 4: Lid back on. Into the fridge it goes.

Now comes the hard part: waiting.

You need at least six hours. Overnight is better. Much better.

While you’re sleeping, those chia seeds keep expanding. They soak up all that liquid. They transform into pudding.

Patience here = perfect creamy texture later.

The Blueberry-Lemon Compote (Optional But You Should Make It)

This topping takes your pudding from “pretty good” to “where has this been all my life?”

And it only takes about twenty minutes.

Step 1: Grab one cup of your thawed blueberries. Toss them in a small saucepan.

Pour in the maple syrup. Turn your burner to medium.

Step 2: Stir every so often as things heat up.

After a few minutes, you’ll see the berries start releasing their juices. The mixture gets thicker. More jam-like.

This usually takes six to eight minutes.

You’re watching for berries that burst open. Liquid that reduces down. The color getting richer and deeper.

It’s kind of fascinating to watch, not gonna lie.

Step 3: Time for the lemon.

Add the zest first. Stir it through. The heat releases all those aromatic oils immediately. You can smell it.

Then the lemon juice. It cuts right through that sweetness.

Now pour in the remaining half cup of blueberries.

Why add more berries now? Texture.

Some will stay whole. Some will break down. You get this nice variety in every bite. Plus the fresh berries brighten up the whole flavor.

Step 4: Crank up the heat just a little. Bring everything to a gentle boil.

When you see bubbles consistently across the surface, take the pan off the heat.

Done.

Let it sit for five minutes. It’ll keep thickening as it cools.

Want it chunkier? Use your spoon to mash some of those berries.

The great thing about this compote is you can serve it warm, room temperature, or cold. I personally love it cold straight from the fridge. That temperature contrast with the creamy pudding? Perfect.

Make it ahead if you want. Store it separately from the pudding.

Putting It All Together

Morning arrives. You open your fridge.

There’s your pudding waiting for you.

Give it a quick stir to mix everything back together. Sometimes things settle overnight.

Divide the pudding into four bowls or glasses. Spoon that gorgeous purple compote over each one.

Sprinkle some toasted coconut flakes on top.

The crunch against the creamy pudding is chef’s kiss.

Want to impress someone?

Use clear glasses. Layer the pudding and compote. Alternate them.

It looks ridiculously fancy. Like something from a café. But you made it in your kitchen wearing pajamas.

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Variations, Storage & FAQs

Mix It Up (Because Variety Is Key)

Chocolate Coconut Version

Stir one tablespoon of unsweetened cocoa powder into your pudding before it hits the fridge.

Chocolate and coconut together? Yes.

Top it with mini chocolate chips if you’re feeling indulgent. I won’t judge.

Tropical Mango Twist

Fold in half a cup of fresh diced mango before chilling.

This version tastes like vacation in a jar. Sweet. Tropical. Vibrant orange color.

Summer mornings were made for this variation.

Banana Cream Variation

Mash half a large ripe banana until it’s smooth. Mix it completely into your chia mixture.

The banana adds natural creaminess. Gentle sweetness. It’s like banana pudding but healthy.

Mixed Berry Delight

Skip cooking the compote entirely. Just top with fresh berries.

Blackberries. Blueberries. Raspberries. Whatever you have.

This version takes even less time. Which is saying something.

How to Store This Stuff

In the Fridge

Your pudding stays good for up to five days in airtight containers.

I use individual Mason jars. One jar = one breakfast. Grab and go.

The texture stays perfect the whole time. No weird separation. No quality issues.

Just keep the compote stored separately until you’re ready to eat.

In the Freezer

Want to meal prep like a boss? Freeze portions in small freezer-safe containers.

They last up to two months.

The night before you want to eat one, move it to the fridge to thaw. By morning, the texture is back to normal. Creamy. Perfect.

This means you can literally always have breakfast ready. No excuses.

Your Questions Answered

How do I make it thicker?

The seed-to-liquid ratio is everything here.

This recipe uses three to four tablespoons of seeds per cup of liquid. That’s the sweet spot.

Adding yogurt creates extra thickness beyond what the seeds alone can do.

Want it even thicker? Reduce the milk by a quarter cup.

Also remember: pudding keeps thickening after that initial six hours. Give it time.

Can I use different milk?

Absolutely.

Any plant-based milk works. Cashew milk makes it super creamy because it’s naturally thick. Almond milk is lighter with a subtle nutty flavor.

Heck, regular dairy milk works too if that’s your thing.

Just make sure whatever you use is refrigerated and fresh. Nobody wants sour pudding.

What’s so special about chia seeds nutritionally?

Here’s what you’re getting in one ounce:

• About 10 grams of fiber (hello, digestive health)
• Tons of omega-3 fatty acids (one of the richest plant sources)
• Iron, calcium, magnesium, and zinc

Research even suggests they might help with healthy cholesterol and blood pressure.

Not bad for something that looks like tiny dots, right?

Why aren’t my chia seeds expanding?

A few things could be happening:

Your seeds might be old. Check the expiration date. Old seeds lose their absorption power.

Maybe you didn’t use enough liquid. They need plenty to expand properly.

The shaking step is crucial. If seeds clump together, dry pockets form and they can’t hydrate.

And patience. Always allow the full six hours minimum. No shortcuts.

Can I skip the yogurt?

You can. But the texture changes.

Use three cups of milk instead of two cups milk plus yogurt.

It’ll be thinner. Less luxurious. Still good, just different.

Add a tablespoon of maple syrup to compensate for the sweetness you’re losing from the vanilla yogurt.

You’ll also miss out on some protein without the yogurt.

Final Thoughts from My Kitchen to Yours

This pudding completely changed my morning routine.

I went from stressed and rushing to calm and prepared. All because I spent five minutes the night before.

The best part? It doesn’t get boring.

Fresh fruit. Nuts. Seeds. Granola. Every topping combination feels like a new recipe.

But if I’m being honest, that blueberry-lemon compote is still my favorite. Something about those bright citrus notes with the creamy coconut just… works.

I usually make a double batch because it disappears fast in my house.

Whether you’re meal-prepping for crazy weekday mornings or looking for a healthy dessert alternative, this delivers.

Every. Single. Time.

That creamy spoonful makes healthy eating feel easy. Natural. Actually enjoyable.

And isn’t that the whole point?

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Storage Quick Reference

Method	Duration	Best Practices
Refrigerator	Up to 5 days	Use airtight containers or Mason jars with tight lids
Freezer	Up to 2 months	Freeze in individual portions; thaw overnight in fridge
Compote (separate)	Up to 1 week	Store in sealed container; keeps best when refrigerated

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Nutrition Breakdown

These values are calculated by hand for accuracy. Brands may vary by up to 10%.

Per Serving (pudding only, no compote):

Nutrient	Amount	% Daily Value
Calories	245	–
Protein	6g	12%
Carbohydrates	22g	7%
Fiber	11g	44%
Fat	15g	23%
Sugar	5g	–

With Blueberry-Lemon Compote (estimated per serving):

Nutrient	Amount
Additional Calories	~60
Additional Carbs	~15g
Additional Fiber	~2g

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Try this recipe and let me know how it turns out! I love hearing about different topping combinations people come up with.