When mornings are busy and afternoons call for a sweet pick-me-up, this Honey Coconut Chia Pudding is the perfect answer. Creamy, dreamy, and oh-so-delicious, it’s a nutritious treat that fits into any part of your day—whether it’s breakfast, a snack, or a healthy dessert. And the best part? It’s ridiculously easy to make and versatile enough to match your cravings.

A glass of honey coconut chia pudding topped with sliced strawberries and blueberries rests on a wooden table, alongside a drizzle of honey and a wooden spoon.

Oriana’s Thoughts On The Recipe

If you’re anything like me, mornings can be a whirlwind of activity—getting everyone out the door, packing lunches, and squeezing in that much-needed cup of coffee. That’s why I love recipes like this Honey Coconut Chia Pudding. It’s my go-to solution for a quick, healthy, and delicious breakfast that’s ready before I even open my eyes. Bonus: my whole family loves it, and it feels like a little treat to start the day!

But this pudding isn’t just for breakfast. It’s become my secret weapon for those mid-afternoon slumps when I’m craving something sweet but want to stick to healthier choices. With its creamy coconut flavor and natural honey sweetness, it satisfies my sweet tooth without any guilt. Plus, it’s so easy to make that you’ll wonder why you didn’t try it sooner! Trust me—this is one recipe you’ll want to keep on repeat.

What I Love About This Recipe

  • Easy to Make
  • Simple Ingredients
  • Egg-Free
  • Great for Meal Prep

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

  • Coconut Milk: I love using coconut milk in this recipe because it adds a rich, tropical flavor that pairs beautifully with honey. Feel free to use any milk you prefer, like almond, soy, or regular dairy milk.
  • Chia Seeds: These tiny powerhouses are the star of the show, soaking up the liquid to create a pudding-like texture. Packed with omega-3s, protein, and fiber, chia seeds are a nutritional boost in every bite.
  • Vanilla Extract: A splash of vanilla enhances the flavor, giving the pudding a warm, cozy note that makes it feel like a treat.
  • Honey: The natural sweetness of honey balances the nuttiness of the chia seeds and the creaminess of the coconut milk. For a vegan option, swap honey with maple syrup or agave nectar.
  • Optional Toppings: Fresh berries, granola, and an extra drizzle of honey take this pudding to the next level.

Food Allergy Swaps

  • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use any milk alternative you like—almond, soy, oat, or dairy milk.
  • Nut-Free: Use oat milk or coconut milk from a carton instead of almond milk.
  • Soy-Free: Opt for any soy-free milk, such as oat, rice, or coconut milk.

Process Overview: Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

  1. Combine

    Combine the coconut milk, chia seeds, vanilla and honey in a medium bowl. Mix well until the honey has dissolved. Cover and refrigerate for at least 4 hours, but preferably overnight.

  2. Stir

    Stir well and divide the pudding into individual portions.

  3. Add Toppings and Enjoy!

    Serve with fresh berries and granola, if desired.

A glass of honey coconut chia pudding topped with strawberries, blueberries, and blackberries sits invitingly. In the background, a jar of honey and another glass of this delightful pudding rest on the wooden table.

Extra Recipe Tips For Success

  • Use Fresh Ingredients: Ensure your chia seeds are fresh, as old ones might not gel properly.
  • Whisk Thoroughly: Stir the mixture well when combining to avoid clumps of chia seeds.
  • Be Patient: Let the pudding sit for at least 4 hours or overnight for the best texture.

Variations & Additions

  • Milk: Use any milk alternative you like—almond, soy, oat, or dairy milk.
  • Sweetener: Replace honey with your favorite sweetener, like stevia or brown sugar, to suit your dietary preferences.
  • Chocolate Delight: Add a tablespoon of cocoa powder for a rich chocolate flavor.
  • Citrus Twist: Add a splash of orange or lemon zest for a zippy flavor.
  • Extras: Add shredded coconut, nuts, or seeds for extra texture and flavor.

Storing Instructions

Storing: Store in an airtight container in the fridge for up to 5 days. Perfect for meal prep!

Frequently Asked Questions

Can I make this recipe vegan?

Absolutely! Just swap the honey for maple syrup or agave nectar.

Why didn’t my pudding set?

Ensure you used the correct chia-to-liquid ratio. Old chia seeds may also lose their ability to absorb liquid—always use fresh ones.

How can I make this recipe kid-friendly?

Serve it in fun cups or jars with their favorite toppings like chocolate chips, sprinkles, or a dollop of whipped cream.

A glass of honey coconut chia pudding is adorned with fresh strawberries, blueberries, and raspberries, as golden honey cascades from a dipper.

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Recipe Card

A glass of honey coconut chia pudding topped with sliced strawberries and blueberries rests on a wooden table, alongside a drizzle of honey and a wooden spoon.

Honey Coconut Chia Pudding

Oriana Romero
When mornings are busy and afternoons call for a sweet pick-me-up, this Honey Coconut Chia Pudding is the perfect answer. Creamy, dreamy, and oh-so-delicious, it’s a nutritious treat that fits into any part of your day—whether it’s breakfast, a snack, or a healthy dessert. And the best part? It’s ridiculously easy to make and versatile enough to match your cravings.
4.20 from 5 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 portions

Equipment

Ingredients
 

  • 2 cups (480 ml) coconut milk (coconut milk that comes in the carton, or any other milk of your preference, dairy – or non-dairy)
  • 6 tablespoons chia seeds
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons honey
  • Fresh berries for serving (optional)
  • Granola for serving (optional)

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

  • Combine the coconut milk, chia seeds, vanilla and honey in a medium bowl. Mix well until the honey has dissolved. Cover and refrigerate for at least 4 hours, but preferably overnight.
  • Stir well and divide the pudding into individual portions.
  • Serve with fresh berries and granola, if desired.
Oriana’s Notes
 
Storing: Store in an airtight container in the fridge for up to 5 days. Perfect for meal prep!
 
Food Allergy Swaps:
  • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use any milk alternative you like—almond, soy, oat, or dairy milk.
  • Nut-Free: Use oat milk or coconut milk from a carton instead of almond milk.
  • Soy-Free: Opt for any soy-free milk, such as oat, rice, or coconut milk.
 
Extra Recipe Tips For Success:
  • Use Fresh Ingredients: Ensure your chia seeds are fresh, as old ones might not gel properly.
  • Whisk Thoroughly: Stir the mixture well when combining to avoid clumps of chia seeds.
  • Be Patient: Let the pudding sit for at least 4 hours or overnight for the best texture.
 
Variations & Additions:
  • Milk: Use any milk alternative you like—almond, soy, oat, or dairy milk.
  • Sweetener: Replace honey with your favorite sweetener, like stevia or brown sugar, to suit your dietary preferences.
  • Chocolate Delight: Add a tablespoon of cocoa powder for a rich chocolate flavor.
  • Citrus Twist: Add a splash of orange or lemon zest for a zippy flavor.
  • Extras: Add shredded coconut, nuts, or seeds for extra texture and flavor.
 
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 343kcalCarbohydrates: 19gProtein: 5gFat: 29gSaturated Fat: 21gSodium: 18mgPotassium: 321mgFiber: 6gSugar: 8gVitamin C: 1.4mgCalcium: 134mgIron: 5.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Breakfast
Cuisine American
Calories 343
Keyword chia coconut healthy honey pudding

This recipe was originally published in July 2016. Content and photos were refreshed on January 2025.

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4.20 from 5 votes (2 ratings without comment)

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31 Comments

  1. Hi! I am wondering if I use canned coconut milk that has that thick layer of cream on the top, or boxed/carton coconut milk (the kind you’d use on cereal)? And sweetened or unsweetened? Thanks!

  2. 5 stars
    This recipe looks like something I would like to try. My question is about the coconut milk. Assuming you aren’t making your own, do u use the kind in a carton or in the can?

    1. Hello Anita! To make the chia pudding I use the coconut milk that comes in the carton. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?

    1. Hello Joy! Actually, they do have permission to use my photo. Thanks so much for letting me know. I really appreciate your message. ?

  3. This looks super easy. My husband and I have been wondering about what to do with chia seeds, so I want to try this!

  4. First of all your pictures are making my mouth water and second of all I cannot wait to recreate this recipe- going shopping for the ingredients today!