Coconut Vanilla Chia Pudding

Coconut Vanilla Chia Pudding

Carol Kicinski
Prep Time 5 mins
Chill time 4 hrs
Course Breakfast
Servings 4


  • 1 cup unsweetened coconut either flakes or shredded
  • cups water
  • ¼ cup plus 2 tablespoons chia seeds
  • 2 teaspoons vanilla extract
  • Pinch of salt

For serving:

  • Chocolate chips
  • coconut


  • Add the coconut and water to a high-powered blender. Blend on high for 60 seconds until the mixture is smooth and creamy. Pour into a large bowl. Add the chia seeds, vanilla, and salt. Whisk to combine.
  • Divide the mixture between 4 separate containers or jars. Cover and place in the refrigerator for at least 4 hours.
  • When ready to serve (or to pack in your cooler), open the containers, sprinkle on garnishes, and enjoy!
Tried this recipe?Let us know how it was!
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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  1. Lisa Driskill
    November 17, 2020

    5 stars
    Made this and LOVE IT! I tweaked it for me, I used Coconut Milk INSTEAD of Water and blueberries instead of Chocolate. : ) I warm it before eating and serve with a piece of toast. LOVE it AND it keeps me full until Lunch! Blessing.

    1. November 18, 2020

      Amazing swaps Lisa! I bet the coconut milk made it super creamy and delish.

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