Start your day with a creamy, satisfying Chia Pudding Breakfast packed with fibre, healthy fats, and a subtle coconut flavour. Chia pudding is a staple for low-carb eaters because it’s incredibly easy to prepare, requires no cooking, and keeps you full for hours. The magic lies in chia seeds’ ability to absorb liquid and transform into a thick, pudding-like texture overnight.
This recipe uses coconut milk for a rich, dairy-free base, and a touch of vanilla and sweetener for a gentle, morning-friendly sweetness. Topped with fresh berries and toasted coconut, it delivers a burst of freshness and crunch in every spoonful. Simply mix the ingredients the night before, let them chill in the fridge, and wake up to a ready-made breakfast that feels indulgent but fits perfectly into your low-carb lifestyle.
Perfect for busy mornings, meal prep, or even a healthy snack, this chia pudding is endlessly customisable and can be enjoyed all year round. Follow the simple steps below for a foolproof, delicious start to your day.
At a glance
- Time: 10 minutes
- Difficulty: Easy
- Servings: 2
- Cost: Affordable
Macros (per serving)
- Protein: 4 g
- Fat: 18 g
- Carbs: 6 g
- Energy: 210 kcal
Ingredients
- 40g (about 4 tbsp) Chia seeds
- 250ml Full-fat coconut milk (From a tin; shake well before using)
- 100ml Unsweetened almond milk (Or use more coconut milk)
- 1–2 tbsp Erythritol or monk fruit sweetener (To taste)
- 1 tsp Vanilla extract
- 40g Fresh mixed berries (Raspberries, blueberries, or strawberries)
- 2 tbsp Toasted coconut flakes (For topping)
Equipment Needed
- Mixing bowl
- Whisk
- Measuring jug
- Spoon
- 2 small jars or glasses
- Fridge
Steps
- In a mixing bowl, whisk together the coconut milk, almond milk, sweetener, and vanilla extract until smooth.
- Add the chia seeds and whisk vigorously for 30 seconds to distribute evenly.
- Let the mixture sit for 5 minutes, then whisk again to prevent clumping.
- Cover and refrigerate for at least 4 hours, or overnight, until thick and pudding-like.
- Stir the pudding well before serving to ensure even texture.
- Divide the pudding between two jars or glasses.
- Top each serving with fresh berries and a sprinkle of toasted coconut flakes.
- Serve chilled and enjoy immediately, or keep covered in the fridge for up to 3 days.
Allergens & Swaps
Allergens:
Recipe contains: No known allergens
Potential swaps:
- Coconut milk → Double almond milk or use macadamia milk — For a lighter, nutty flavour
- Berries → Chopped nuts or cacao nibs — For a lower-carb, crunchy topping
- Erythritol → Stevia drops — Adjust to taste
Serving Ideas
- With extra berries and coconut flakes – for a fresh, colourful breakfast.
- Layered with keto yoghurt – adds tang and extra protein.
- Topped with chopped nuts – for crunch and healthy fats.
Additional Info
Chefs Tips
- For extra creaminess, use only coconut milk and skip almond milk.
- Whisk the mixture twice in the first 10 minutes to prevent lumps.
- Add a pinch of cinnamon or cardamom for a flavour twist.
Variations
- Stir in 1 tbsp cocoa powder for a chocolate version.
- Add lemon zest and a few drops of lemon juice for a citrusy twist.
- Top with a spoonful of almond butter for richness.
Troubleshooting
- If the pudding is too runny, add 1 more tablespoon of chia seeds and chill for another hour.
- If too thick, stir in a splash of almond milk before serving.
Storage & Reheating
Store chia pudding in sealed jars in the fridge for up to 3 days. Not suitable for freezing as the texture changes.
- Fridge: up to 3 days
- Freezer: up to 0 months
- Reheat: Serve chilled; no reheating needed.
Ingredient Spotlight
Chia seeds: Chia seeds are rich in omega-3s, fibre, and help keep you full for hours.
Coconut milk: Full-fat coconut milk adds creaminess and healthy fats, making this pudding extra satisfying.
FAQs
Can I use other types of milk for this chia pudding?
Yes, you can use any unsweetened nut milk like almond, macadamia, or cashew milk. Just avoid regular dairy milk to keep carbs low.
How long does chia pudding last in the fridge?
Chia pudding keeps well in the fridge for up to 3 days. Stir before serving if it separates.
Can I make this chia pudding nut-free?
Absolutely. Use only coconut milk or a nut-free milk alternative like hemp or tiger nut milk.
Is this recipe suitable for meal prep?
Yes, it’s perfect for meal prep. Make a double batch and portion into jars for grab-and-go breakfasts.
Can I add protein powder to this recipe?
Yes, you can add a scoop of unflavoured or vanilla protein powder. Mix it in with the milk before adding chia seeds.
Chia Pudding Breakfast with Coconut and Berries
Ingredients
- 40g (about 4 tbsp) Chia seeds
- 250ml Full-fat coconut milk (From a tin; shake well before using)
- 100ml Unsweetened almond milk (Or use more coconut milk)
- 1–2 tbsp Erythritol or monk fruit sweetener (To taste)
- 1 tsp Vanilla extract
- 40g Fresh mixed berries (Raspberries, blueberries, or strawberries)
- 2 tbsp Toasted coconut flakes (For topping)
Instructions
- In a mixing bowl, whisk together the coconut milk, almond milk, sweetener, and vanilla extract until smooth.
- Add the chia seeds and whisk vigorously for 30 seconds to distribute evenly.
- Let the mixture sit for 5 minutes, then whisk again to prevent clumping.
- Cover and refrigerate for at least 4 hours, or overnight, until thick and pudding-like.
- Stir the pudding well before serving to ensure even texture.
- Divide the pudding between two jars or glasses.
- Top each serving with fresh berries and a sprinkle of toasted coconut flakes.
- Serve chilled and enjoy immediately, or keep covered in the fridge for up to 3 days.
Allergens & Swaps
Allergens: none
- Coconut milk → Double almond milk or use macadamia milk — For a lighter, nutty flavour
- Berries → Chopped nuts or cacao nibs — For a lower-carb, crunchy topping
- Erythritol → Stevia drops — Adjust to taste
Nutrition (per serving)
- Protein: 4 g
- Fat: 18 g
- Carbs: 6 g
- Energy: 210 kcal
