Coconut Chia Pudding {breakfast meal prep}

This creamy and delicious Coconut Chia Pudding recipe, that takes just a minute to stir together, can be used to meal prep your breakfast for the week. Top your chia pudding with fruit compote for freshness and granola for texture and crunch.
This creamy Coconut Chia Pudding breakfast meal prep is one that I’m really excited about. It is sooooo easy and can double as a healthy dessert. You can customize it to your heart’s content. You can make it in any flavor you want, and add any topping you desire. But of course today, we’ll make a coconut milk chia pudding with mixed berry compote and surfer granola.

How to Make Coconut Chia Pudding

To make the chia pudding, all you need to do is stir together the sugar, chia seeds, coconut milk and wait until the pudding is set. It only takes about 1 – 2 hours for the pudding to completely set but it is very convenient to refrigerate it overnight and assemble the breakfast cups in the morning.

I like to use canned coconut milk since it has a higher fat content and will make the pudding creamier. Feel free to use your preferred type and brand of coconut milk here. The cans only come in 13.5 oz size, so sometimes I just add a little bit of regular milk to make exactly 2 cups of liquid. But if you want to keep it completely dairy free, just use all coconut milk.

I sweeten the pudding with just 2 tablespoons of coconut sugar, as the fruit compote and granola will add a little more sweetness to it. Feel free to add less or more sugar to taste so you can enjoy this chia pudding the way you like it. If you don’t have coconut sugar, you can substitute granulated or brown sugar in the same quantity. Another way to add sweetness is a drizzle of honey or maple syrup at the end.

How to Meal Prep Coconut Chia Pudding

This chia pudding recipe is a small batch, which makes about 2 cups of chia pudding, or 4 servings with all the toppings added. I used empty Bonne Maman jars, which is the perfect size for a light breakfast or a quick snack. First, add your fruit compote to the bottom of the jars, then layer on top the chia pudding.

Now here comes a neat little trick, cut up 4 pieces of square plastic wrap and line them on top of the pudding. Press down on the plastic wrap to make a bowl shape, and add some store-bought or homemade granola on top. This will keep the granola crunchy throughout the week. When you’re ready to eat, just pull out the plastic wrap and stir everything together.

Here are all the easy fruit compote recipes you can use as topping for your chia pudding. Each of these recipes take just 10 – 15 minutes, and it will add variety to your weekly meal prep.

• Strawberry Compote
• Easy Cherry Compote
• Blueberry Compote
• Mixed Berry Compote

If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!

Coconut Chia Pudding

This creamy and delicious Coconut Chia Pudding recipe, that takes just a minute to stir together, can be used to meal prep your breakfast for the week. Top your chia pudding with fruit compote for freshness and granola for texture and crunch.

5 from 2 votes

Print Rate

Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 5 minutes

Resting time: 2 hours

Total Time: 5 minutes

Servings: 4 servings

Calories: 549kcal

Author: Trang

Ingredients

Chia seed pudding

• 2 cup coconut milk
• 2 tablespoon coconut sugar (or more to taste)
• 6 tablespoon chia seeds

Toppings

• 1 cup Fruit compote
• 1 cup Granola

Instructions

• Stir sugar and chia seeds into coconut milk and let rest in the refrigerator for 1 hour. The pudding should start to thicken at this point, stir to break up any lumps and continue to refrigerate for 1 more hour or overnight.
• To meal prep chia pudding, add 1/4 cup of fruit compote to a jar, layer 1/2 cup of chia pudding on top. Cover the top of the chia pudding with plastic wrap, then add 1/4 of granola on top of the plastic. This will keep the granola from getting soggy. Refrigerate until ready to eat.

Notes

1. I like to use canned coconut milk since it has higher fat content and will make the pudding creamier.
2. I used this mixed berry compote recipe and this homemade granola recipe for toppings.

Nutrition

Serving: 7.9oz | Calories: 549kcal

Tried this recipe?Mention @WildWildWhisk or tag #WildWildWhisk!

Shop The Recipe Tools

• Coconut Sugar
• Chia Seeds
• Silicone Spatula
• Measuring Cups and Spoons

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