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Overnight Chia Seed Pudding With Canned Coconut Milk Recipe - Creamy, Simple, Make-Ahead Breakfast

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 can (13.5–14 oz) full-fat coconut milk (well-shaken; for a lighter version, use light coconut milk)
  • 1/2 cup chia seeds (black or white)
  • 2–4 tablespoons sweetener (maple syrup, honey, or agave; adjust to taste)
  • 1 teaspoon vanilla extract (optional but recommended)
  • Pinch of fine sea salt (balances the sweetness and boosts flavor)
  • Optional flavor boosters: 1–2 teaspoons cocoa powder, 1/2 teaspoon cinnamon, or zest of 1/2 lemon or orange
  • Toppings: Fresh berries, sliced banana, mango, pineapple, shredded coconut, chopped nuts, granola, cacao nibs, or a spoonful of nut butter

Method
 

  1. Prep the coconut milk: Shake the can vigorously before opening. If it’s still separated, whisk the thick cream and liquid together in a bowl until smooth.
  2. Mix the base: In a medium bowl or quart jar, add coconut milk, sweetener, vanilla, and a pinch of salt. Whisk until fully combined and silky.
  3. Add chia seeds: Sprinkle the chia seeds over the liquid and whisk well for 30–45 seconds to distribute them evenly. This prevents clumping.
  4. Rest and whisk again: Let the mixture sit for 10 minutes, then whisk one more time. This step ensures a consistent, pudding-like texture.
  5. Flavor it up (optional): Stir in cocoa powder, cinnamon, or citrus zest if using. Taste and adjust sweetness.
  6. Chill overnight: Cover and refrigerate for at least 4 hours, preferably overnight. The pudding will thicken as the chia seeds absorb the liquid.
  7. Serve: Give it a quick stir. If it’s thicker than you like, thin with a splash of non-dairy milk. Top with fruit, nuts, or your favorite add-ons and enjoy.