Gluten-Free Coconut Chia Pudding
By the Gluten Free Recipes team ·
This creamy and satisfying coconut chia pudding, a perfect blend of tropical sweetness and delightful texture. It's a light yet filling breakfast or snack that will transport your taste buds to paradise.
At a glance: This easy breakfast recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 6 ingredients — including full-fat coconut milk, chia seeds, maple syrup — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Coconut Chia Pudding: When preparing this breakfast recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Coconut Chia Pudding: This recipe is naturally gluten-free, relying on chia seeds to create a pudding texture without any gluten-containing grains.
Ingredients
- 1 can full-fat coconut milk
- 0.5 cup chia seeds
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch salt
- Optional toppings fresh berries, shredded coconut, nuts
Instructions
- 1
In a medium bowl, whisk together the full-fat coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt. Ensure the chia seeds are well distributed and there are no clumps.
- 2
Let the mixture sit for about 5 minutes, then whisk again thoroughly to break up any seeds that may have started to clump at the bottom. This step is crucial for a smooth, pudding-like consistency.
- 3
Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 20 minutes, or preferably for 2-4 hours, or even overnight, until the pudding has thickened to your desired consistency. The chia seeds will absorb the liquid and create a gel-like texture.
- 4
Once thickened, give the chia pudding a final stir. If it's too thick, you can stir in a tablespoon or two of additional coconut milk or water until it reaches your preferred texture.
- 5
Serve the chilled coconut chia pudding in individual bowls or glasses. Garnish with your favorite optional toppings such as fresh berries, shredded coconut, or chopped nuts for added flavor and texture.
Nutrition (per serving)
Tips & Notes
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
- Toast desiccated coconut in a dry pan over medium heat for 2–3 minutes, stirring, for a deeper flavor.
- Grade B (now labeled 'Grade A Dark') maple syrup has the most intense flavor for cooking.
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