High-Protein Coconut Chia Pudding
This High-Protein Coconut Chia Pudding uses Greek yogurt whisked right into the base for a protein boost, canned coconut milk for richness, and just 5 minutes of hands-on time before the fridge does the rest. One serving will give you 12 grams of protein and 8 grams of fiber per serving — and unlike a lot of chia puddings that lean on almond or oat milk alone, the combination of Greek yogurt and canned coconut milk here means you get a noticeably creamier, more spoonable texture, plus staying power that plain dairy-free versions don’t have. As a dietitian, I love topping this with chopped mango and coconut flakes for a little more texture.
Recipe Highlights
- Perfect for meal prep — make it once, eat it for days
- Healthy breakfast or snack, with 12g protein and 7g fiber per serving
- 5 minutes of prep — the only real “cooking” involved is stirring
Ingredient Notes
- Canned coconut milk — This is what gives the pudding its richness, and it’s noticeably thicker than the coconut milk you’d find in a carton or refrigerated section. If you swap in a lighter coconut milk (carton or “light” canned), your pudding will set thinner — add an extra 1–2 tablespoons of chia seeds to compensate and still get that thick, creamy texture.
- Plain, whole-milk Greek yogurt — This is where the protein boost comes from, and whole-milk yogurt blends smoother than nonfat, which matters here since there’s no blender involved — just a whisk.
- Chia seeds — These are what set the pudding, but they only work their magic with time and a second stir (more on that below). Don’t skip either.
If you’re looking for more 5-minute chia pudding preppable recipes, you’ve got to try this Kefir Chia Seed Pudding.
How to Make High Protein Coconut Chia Pudding
1. Whisk the base until completely smooth. In a bowl, whisk together the Greek yogurt, milk, coconut milk, maple syrup, and vanilla extract until no yogurt lumps remain. This step matters more than it seems — once the chia seeds go in, any lumps left behind won’t smooth out on their own, since the mixture starts thickening almost immediately.
2. Stir in the chia seeds. Add the chia seeds directly to the whisked base and stir well to distribute hem evenly.
3. Let it sit, then stir again. Let the mixture sit at room temperature for 5–10 minutes, then give it another thorough stir. This second stir is the step people most often skip — but it’s what keeps the chia seeds suspended evenly through the mixture instead of clumping together and sinking to the bottom, which is what causes gummy clumps on top and watery liquid underneath.
4. Refrigerate. Cover and refrigerate for at least 4 hours, or overnight for the thickest, creamiest texture. The longer chill time is what takes this from a loose, milky mixture to a true pudding consistency — resist checking on it (or eating it) too early.
5. Serve. Give the pudding a final stir before serving. If it’s thicker than you’d like, stir in 1–2 tablespoons of milk to loosen it. Top with fresh mango and coconut flakes, if using.
CAROLINE’S TIPS
Expert Tips from the Test Kitchen
- Whisk the milk and greek yogurt until completely smooth first — the chia mixture won’t fix lumps on its own once it starts thickening.
- Don’t skip the second stir after about 10 minutes. Chia seeds tends to clump together, and that stir is what keeps the seeds evenly suspended instead of sinking together — don’t skip it, even though the mixture still looks thin at that point.
- Don’t rush the chill time: this needs at least 4 hours in the fridge, and ideally overnight, to go from a loose, milky mixture to a thick, pudding-like texture.
- Give the can a good shake before opening — canned coconut milk separates in the can, and turn into half water-half coconut cream.
Need a couple more breakfast ideas? Give my Blueberry Cheesecake Overnight Oats or Kodiak Pumpkin Muffins a try.
High-Protein Coconut Chia Pudding
Ingredients
- ¾ cup milk
- ¾ cup canned coconut milk
- ½ cup whole milk Greek yogurt plain
- 4 tbsp chia seeds
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Whisk the base until completely smooth. In a bowl, whisk together the Greek yogurt, milk, coconut milk, maple syrup, and vanilla extract until no yogurt lumps remain. This step matters more than it seems — once the chia seeds go in, any lumps left behind won’t smooth out on their own, since the mixture starts thickening almost immediately.
- Stir in the chia seeds. Add the chia seeds directly to the whisked base and stir well to distribute them evenly.
- Let it sit, then stir again. Let the mixture sit at room temperature for 5–10 minutes, then give it another thorough stir. This second stir is the step people most often skip — but it’s what keeps the chia seeds suspended evenly through the mixture instead of clumping together and sinking to the bottom, which is what causes gummy clumps on top and watery liquid underneath.
- Refrigerate. Cover and refrigerate for at least 4 hours, or overnight for the thickest, creamiest texture. The longer chill time is what takes this from a loose, milky mixture to a true pudding consistency — resist checking on it (or eating it) too early.
- Serve. Give the pudding a final stir before serving. If it’s thicker than you’d like, stir in 1–2 tablespoons of milk to loosen it. Top with fresh mango and coconut flakes, if using.
