A creamy, make‑ahead chia pudding made with light coconut milk, sweetened just right, and topped with fresh berries, banana, jelly, and granola — a nutritious breakfast or snack that feels indulgent.
Why You’ll Love This Recipe
It’s effortless: mix, wait, and top — no cooking required.
It’s flexible: you can change up the fruit, sweeteners, or toppings to suit your taste.
It’s nourishing: chia seeds bring fiber, healthy fats, and a satisfying texture.
It holds well: make ahead for breakfasts all week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsweetened coconut milk (refrigerated, lower‑fat, not canned)
¼ cup chia seeds
1 tablespoon pure maple syrup
1 tablespoon sugar
½ teaspoon vanilla
¼ cup blackberry jelly or preserves (preferably 100% fruit)
1 cup fruit (e.g. blueberries, sliced strawberries, sliced bananas)
¼ cup granola
Directions
In a medium bowl, whisk together the coconut milk, chia seeds, maple syrup, sugar, and vanilla until well combined.
Let the mixture sit for 10–15 minutes, then whisk again to break up any chia clumps.
Cover the bowl (or divide into individual containers) and refrigerate for at least 1–2 hours, or preferably overnight, until it thickens into a soft pudding.
When ready to serve, portion into 4 servings (if not already divided). Top each serving with 1 tablespoon of jelly, about ¼ cup of fruit, and 1 tablespoon of granola. Serve immediately.
Servings and timing
Yields: 4 servings
Prep time: 7 minutes
Inactive time: about 2 hours (or overnight)
Total time: approximately 2 hours 7 minutes
Variations
Use almond milk, oat milk, or soy milk instead of coconut milk for a different flavor or lower fat version.
Substitute honey, agave, or another sweetener for the maple syrup or sugar.
Swap the jelly flavor (e.g. raspberry, strawberry) or omit altogether and layer fresh fruit instead.
Change up fruit toppings — blackberries, raspberries, mango, or sliced peaches all work well.
Add a sprinkle of nuts (almonds, walnuts) or seeds (pumpkin, hemp) for extra crunch and nutrition.
Storage/Reheating
Store the pudding base (before toppings) in an airtight container in the refrigerator for 3–5 days. Add toppings just before serving so they stay fresh and crunchy. There’s no reheating needed — this is a cold dish.
FAQs
What consistency should the pudding be?
It should be soft-set, creamy, and not overly liquid — similar to a loose custard. If it’s too thin, you can add a little extra chia and let it rest longer.
Why did my chia pudding turn out clumpy?
If the chia starts swelling before being fully mixed, it can clump. That’s why whisking again after 10–15 minutes helps break up lumps before chilling.
Can I skip the sugar or use less sweetener?
Yes — reduce or omit sugar, or replace with a sugar-free sweetener or extra maple syrup, depending on your preference.
Do I have to use jelly?
No — you can omit the jelly and simply layer fresh fruit. The jelly adds a flavor boost and complementary sweetness.
Can I make this dairy‑free or vegan?
Yes — the recipe is already dairy-free and plant-based. Just ensure that any granola or toppings you use are vegan.
Can I freeze chia pudding?
Freezing is not ideal, as the texture may change or become grainy upon thawing. Better to store in the fridge for a few days.
Is it okay to prepare this ahead?
Absolutely — it’s a make‑ahead breakfast. Prepare the night before or a few hours ahead. Just top right before eating.
Can I double the recipe?
Yes — just maintain the same ratio (¼ cup chia per 1 cup liquid) and scale other ingredients accordingly.
What can I do if it’s too thick?
Stir in a little extra coconut milk or water to loosen. Allow time to fully rehydrate.
Is this suitable for meal prep?
Yes, this chia pudding works well for weekly meal prep. Store in individual jars or containers and top just before eating.
Conclusion
This Chia Pudding with Coconut Milk and Berries offers a comforting, yet healthful breakfast or snack that feels like a treat. It’s easy to prepare, adaptable to your tastes, and stores well for busy mornings. Give it a try, and enjoy the creamy texture, fresh fruit, and satisfying bite of granola — a simple recipe you’ll keep coming back to.
A creamy, no-cook chia pudding made with light coconut milk and naturally sweetened, then topped with fresh fruit, jelly, and granola — a perfect make-ahead breakfast or snack that’s both indulgent and nourishing.
Author:Sophia
Prep Time:7 minutes
Cook Time:0 minutes
Total Time:2 hours 7 minutes
Yield:4 servings
Category:Breakfast
Method:No-Cook
Cuisine:American
Diet:Vegan
Ingredients
1 cup unsweetened coconut milk (refrigerated, not canned)
1/4 cup chia seeds
1 tablespoon pure maple syrup
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/4 cup blackberry jelly or preserves
1 cup fresh fruit (e.g. blueberries, sliced strawberries, sliced bananas)
1/4 cup granola
Instructions
In a medium bowl, whisk together the coconut milk, chia seeds, maple syrup, sugar, and vanilla extract until well combined.
Let the mixture sit for 10–15 minutes, then whisk again to break up any chia clumps.
Cover and refrigerate for at least 1–2 hours, or preferably overnight, until it thickens into a soft pudding.
When ready to serve, portion into 4 servings if not already divided.
Top each serving with 1 tablespoon of jelly, about 1/4 cup of fruit, and 1 tablespoon of granola.
Serve immediately and enjoy.
Notes
Use almond, oat, or soy milk instead of coconut milk if preferred.
Sweeteners like honey or agave can replace maple syrup and sugar.
Omit jelly and use extra fresh fruit for a lighter option.
Top with nuts or seeds for added crunch and nutrients.
Store base pudding in fridge for 3–5 days; add toppings fresh when ready to eat.
