Coconut Chia Pudding is a quick and easy breakfast or lunch, that is perfect for make ahead or meal prep! It’s a delicious and nutritious way to begin the day. Creamy coconut pudding topped with slices of banana, peanut butter, salted peanuts and maple syrup for a sweet, yet healthy meal.
My go-to breakfast is usually whole wheat bread with eggs or any other spread. However, it can get a little old sometimes and thus changing it up with either this delicious chia pudding, this date caramel macchiato breakfast quinoa (omg!) or just some classic chocolate coconut overnight oats are great ways of liven it up a little.
What is in a chia pudding?
All you need to make a chia pudding is essentially just 2 ingredients! You need chia seeds, obviously, and a liquid. The most popular liquids to use are coconut milk and almond milk. You can, however, use whatever milk you want – and even water! Both water and almond milk result in a little less creamy pudding. Full fat coconut milk results in a super creamy pudding. I think that is a little too heavy, so a light coconut milk is my happy medium.
Because I’m a little weird, I don’t like to mix my creamy coconut chia pudding with berries (like I generally don’t like my fruity smoothies with any dairy or coconut milk either), but a chocolate chia pudding is absolutely divine with rasperries. Just sayin’. So my creamy goodness here is served with bananas and peanut butter for that ultimate power boost after a workout, or just because we deserve it.
Health Benefits of Chia Seeds
Did you know chia seeds are some of the healthiest foods on the planet?
Chia is actually an ancient Mayan word for ‘strength’, which is quite fitting. They are superfood packed with nutrition. Chia seeds are loaded with fiber, high quality protein, omega 3-fatty acids and antioxidants. It’s one of the few plant based foods that actually contain omega 3.
Almost all of their carbs are fiber. One ounce (28 grams) of chia seeds has 12 grams of carbs. However, 11 of those grams are fiber, which your body doesn’t digest. Fiber neither raises blood sugar nor requires insulin to be disposed of, making them really low carb friendly.
Because they are so loaded with fiber, eating too much of them can result in some digestive issues like bloating, gas and abdominal pain. And so it’s important to hydrate really well too (can I tempt with a refreshing hibiscus tea?) to help the fiber pass through your system. It shouldn’t be an issue, but it’s something to consider.
Chia seeds expand 10-12 times their size in liquid, which helps to make you feel fuller with less – great for weight loss.
They are high in calcium, magnesium, phosphorus and protein. All of these nutrients are essential for bone health. They can also reduce blood sugar levels and chronic inflammation.
And as a side note; I talk about the health benefits of coconut milk in this ginger coconut lentil curry, if that is of interest!
How to Make this Coconut Chia Pudding Recipe
As I mentioned above, chia seeds expand 10-12 times their size in liquid, so begin with a larger bowl than you think you need. Add the light coconut milk, chia seeds and vanilla extract and stir immediately. If you want, you can also add the maple syrup directly to this mixture. Let this rest for a few minutes, and then stir again to make sure there won’t be any chia seed clusters.
Let it rest covered in the fridge for at least 20 minutes (overnight is fine). The pudding is done once the chia seeds have plumped up and absorbed the liquid. The pudding will be a mix between gelatinous and creamy (less creamy if you used almond milk). Mix it again once ready to serve. Add into glasses, layering with slices of banana and peanut butter. Drizzle with maple syrup and salted peanuts.
If you don’t like the consistency of the pudding: if you find it too thick you can add more liquid and it can be eaten immediately. If you find it too thin, you can add more chia seeds (start with 1/2-1 tbsp), stir and let it plump up again for around 20 minutes. Easy peasy!
This chia pudding lasts for 5 days in the fridge without toppings, and 1 day with (because the banana turns mushy). Enjoy!
Did you like this recipe? Here are other delicious breakfast and lunch ideas:
- Date Caramel Macchiato Breakfast Quinoa Bowl
- Chocolate Coconut Overnight Oats
- Protein Chocolate Chia Pudding
- Chives and Cheese Scrambled Eggs (+ bacon in oven instructions)
- Whole Wheat Bread Rolls
- The Best Green Smoothie (great for an upset stomach)
- Baked Grapefruit: 3 Healthy Recipes
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Coconut Chia Pudding with Banana and Peanut Butter
Chia Seed Pudding
- 1 cup light coconut milk 250ml. Or full fat coconut milk* or almond milk
- 5 tbsp chia seeds
- 1/2 tsp vanilla extract
- 1 banana sliced
- 2 tbsp peanut butter I use chunky
- 2 tbsp salted peanuts
- 2 tbsp maple syrup or honey, optional
- Mix the pudding: Mix coconut milk, vanilla extract and chia seeds together in a bowl (remember chia seeds expand 10 times their size). You can add maple syrup or honey to this if you want a sweeter pudding, although I prefer to top with the sweets instead. Rest a few minutes, and then stir again.
- Let it rest in the refrigerator for at least 20 minutes, until the chia seeds plump up. The pudding will be a cross between gelatinous and creamy, although less creamy if you used almond milk. If it is too thick, add more coconut milk and eat immediately, if it is too thin add a little more chia seeds (start with 1/2-1 tbsp) and wait additional 20 minutes.
- Serve with toppings. Stir the pudding before layering with toppings. I like to layer the chia pudding in a glass, adding one layer of toppings in the middle.
- How to store: Chia pudding (without toppings) keep in the fridge for 5 days. With toppings, a day, because the banana will get mushy.