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Coconut Chia Pudding with berry compote and granola in glass jars
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5 from 2 votes

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.
Prep Time5 mins
Resting time2 hrs
Total Time5 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 4 servings
Calories: 549kcal
Author: Trang


Chia seed pudding

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


  • 1 cup Fruit compote
  • 1 cup Granola


  • 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.


  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.


Serving: 7.9oz | Calories: 549kcal