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Coconut Chia Pudding

This coconut chia pudding gives all the tropical vibes! Made by mixing chia seeds with coconut yogurt, coconut water and a bit of maple syrup. It's a glowing and delicious recipe to have you feeling as bright as this bowl.

Category Breakfast, Snack
Cuisine gluten-free, raw, vegan
Prep Time 5 minutes
Rest time 30 minutes
Total Time 35 minutes
Servings 1 person
Author Hannah Sunderani


  • 2 tbsp chia seeds
  • 1/3 cup coconut yogurt
  • 1/2 cup coconut water
  • 1 tsp maple syrup
  • 1/4 cup pineapple for topping
  • 1/2 banana for topping
  • 1/2 kiwi for topping
  • 1 passionfruit for topping
  • coconut flakes for topping


  • Combine chia, coconut yogurt, coconut water and maple syrup in a bowl. Beat with fork to combine, then wait 5 minutes and mix again to stop clumps from forming. Place in fridge to absorb overnight, or for at least for 30 minutes.
  • When ready to eat remove chia from fridge and stir again to remove any formed clumps. Top with pineapple, banana, kiwi and passionfruit. (Or favourite tropical fruits). Sprinkle with coconut flakes and serve.


Calories: 392kcal | Carbohydrates: 72g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 166mg | Potassium: 1092mg | Fiber: 22g | Sugar: 36g | Vitamin A: 1081IU | Vitamin C: 105mg | Calcium: 306mg | Iron: 4mg