Gluten-Free Coconut Chia Pudding

Full-fat coconut milk and chia seeds set into a thick, spoonable pudding in the refrigerator, sweetened with maple syrup and a little vanilla. Top it with fresh berries or shredded coconut for a light but filling breakfast or snack.

Prep: 5 min Total: 30 min Serves: 4

At a glance: This easy breakfast recipe yields 4 servings in about 30 minutes (5 min prep). It uses 6 ingredients — including full-fat coconut milk, chia seeds, maple syrup — and walks through 5 steps. Updated October 25, 2026. Browse more breakfast recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Coconut Chia Pudding: When preparing this breakfast recipe, few ingredients here carry gluten, but chia seeds and vanilla extract are worth buying labeled gluten-free, since seeds are often packed in shared facilities. Toppings are the real risk point: skip chopped nuts or shredded coconut unless they carry the same label.

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.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for full-fat coconut milk, chia seeds, maple syrup. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1 can full-fat coconut milk Shop
0.5 cup chia seeds Shop
2 tbsp maple syrup Shop
1 tsp vanilla extract Shop
Pinch salt
Optional toppings fresh berries, shredded coconut, nuts Shop

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)

240

Calories

Protein

24g

Carbs

14g

Fat

10g

Fiber

60mg

Sodium

Tips & Notes

Shake or whisk the can of coconut milk well before measuring. The cream separates from the liquid.
Full-fat coconut milk sets firmer than the 20-minute minimum suggests. Chill for 2 hours or overnight for the best texture.
Toast the shredded coconut topping in a dry pan for extra flavor and crunch.

Common questions

What cross-contamination risk is specific to Gluten-Free Coconut Chia Pudding?

Check full-fat coconut milk, chia seeds, maple syrup before they go into Gluten-Free Coconut Chia Pudding. Few ingredients here carry gluten, but chia seeds and vanilla extract are worth buying labeled gluten-free, since seeds are often packed in shared facilities. Toppings are the real risk point: skip chopped nuts or shredded coconut unless they carry the same label.

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