This high-protein coconut chia pudding is made with canned light coconut milk, yogurt, and collagen or protein powder for about 18 grams of protein per jar. It takes 5 minutes to mix, sets in 2 hours or overnight, and is my favorite with mango on top.
High Protein Coconut Chia Pudding At A Glance
- ✅ Recipe Name: High Protein Coconut Chia Pudding (18g protein)
- 🕒 Ready In: 5 minutes prep, plus 2 hours to set (or overnight)
- 👪 Serves: 1 (easy to double or triple)
- 🍽 Calories: ~345 per serving
- 💪 Protein: About 18 grams per serving
- 🌿 Fiber: 10 grams per serving
- 🥣 Main Ingredients: Chia seeds, canned light coconut milk, Greek yogurt, collagen peptides or protein powder, maple syrup, vanilla, mango, shredded coconut
- 📖 Dietary Info: Gluten-free, refined-sugar-free, high-protein, high-fiber. Dairy-free with coconut yogurt and collagen or plant protein powder.
- ⭐ Why You'll Love It: Most coconut chia pudding has 2 to 6 grams of protein. This one has 18, so it actually keeps you full until lunch. Mix it in one jar in 5 minutes, and breakfast is ready when you wake up.
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Why I Started Adding Protein to My Chia Pudding
I've always loved chia pudding, but most recipes left me hungry an hour later. Then I looked at the numbers. The top coconut chia pudding recipes online have just 2 to 6 grams of protein per serving. That's a snack, not breakfast.
So I started testing ways to add protein without losing that creamy texture. Collagen dissolves right in, and a couple spoonfuls of Greek yogurt make it even creamier. Protein powder works too; it just needs a splash more coconut milk.
Now each jar has about 18 grams of protein, and it's become my go-to high-protein breakfast alongside my protein overnight oats and protein pancake bowls.
And since I'm a little obsessed with coconut (it's why I created my chunky coconut granola), I top mine with mango, extra shredded coconut, and a handful of granola for crunch. It tastes like dessert but keeps me full until lunch.
Jump to:
- High Protein Coconut Chia Pudding At A Glance
- Why I Started Adding Protein to My Chia Pudding
- Can You Make Chia Pudding With Coconut Milk?
- Ingredients You'll Need
- Collagen vs. Protein Powder: Which Is Better in Chia Pudding?
- How to Make Chia Pudding with Coconut Milk (Step-by-Step)
- My Tips for the Best Coconut Chia Pudding
- Substitutions and Variations
- How to Store and Meal Prep
- Coconut Chia Pudding FAQs
- More High Protein Breakfast Recipes
- 📖 Recipe
- 💬 Comments
Can You Make Chia Pudding With Coconut Milk?
Yes, and it's my favorite way to make it. Coconut milk has more fat than almond or oat milk, so your chia pudding turns out creamier and richer, with a natural coconut flavor. Use about 2 tablespoons of chia seeds per ½ cup of coconut milk for a single serving.
I use canned light coconut milk because it's creamy without being heavy. Full-fat coconut milk works too and tastes more like dessert, but it firms up more in the fridge, so you may need to stir in a splash of water. Either way, shake the can really well first so the cream doesn't leave clumps in your pudding.
Ingredients You'll Need
You only need 7 simple ingredients for this high-protein chia pudding with coconut milk, plus your favorite toppings. Here's what each one does.
- Chia seeds: These do all the thickening. Black or white both work, but make sure they're fresh. Old chia seeds don't gel well, and that's the number one reason chia pudding stays runny. I go through a bag fast between this and my banana chia pudding.
- Canned light coconut milk: Creamy and coconutty without being heavy. Shake the can really well before you open it, or the cream can leave little clumps in your pudding.
- Collagen peptides or protein powder: Unflavored collagen is my go-to because it dissolves completely and you can't taste it. Protein powder works too, but it adds more flavor and thickens more, so stir in 1 to 2 tablespoons extra coconut milk.
- Greek yogurt: Adds protein and makes the pudding thicker and creamier. Use plain, unsweetened yogurt so you control the sweetness, or swap in coconut yogurt to keep it dairy-free.
- Maple syrup or honey: You only need 1½ teaspoons to 1 tablespoon. Taste it before it chills and adjust, since it's hard to stir in more once it sets.
- Vanilla extract: Vanilla and coconut are a perfect pair. If your collagen or protein powder is already vanilla flavored, cut it back a little.
- Sea salt: Don't skip it. A tiny pinch makes the coconut taste richer and keeps the pudding from tasting flat.
- Toppings: Mango is my favorite for a coconut mango chia pudding, but berries work great too. Finish with unsweetened shredded coconut for crunch.
Scroll to recipe card for quantities!
Collagen vs. Protein Powder: Which Is Better in Chia Pudding?
- Collagen: My go-to. It dissolves completely, has no taste, and doesn't change the texture. I love Organifi!
- Protein powder: Thicker and more filling, but you'll taste it, so stick with vanilla or unflavored. Add 1 to 2 tablespoons extra coconut milk.
- Good to know: Collagen isn't a complete protein. If this is your main breakfast, protein powder or a little extra Greek yogurt gives you a more balanced protein boost.
How to Make Chia Pudding with Coconut Milk (Step-by-Step)
Chia pudding with coconut milk takes 5 minutes of hands-on time and one jar. Here's exactly what it should look like at each step, so you know you're on track.
- Step 1: Add the base and protein. Add the coconut milk, Greek yogurt, maple syrup, vanilla, and salt to a jar, then sprinkle in the collagen. Adding the protein to the liquid first, before the chia, keeps it from clumping.
- Step 2: Whisk until smooth. Stir until the collagen fully dissolves and you can't see any streaks of yogurt. It should look like a smooth, creamy milk.
- Step 3: Add the chia seeds. Pour the chia seeds right on top. Don't worry if they float at first.
- Step 4: Stir well. Stir until every seed is coated and evenly mixed. You'll see some bubbles, and that's totally normal.
- Step 5: Rest, then stir again. Let it sit for 5 minutes, then stir again. This second stir breaks up any clumps of seeds before they settle at the bottom.
- Step 6: Cover and chill. Put the lid on and refrigerate for at least 2 hours, or overnight for the best texture.
- Step 7: Check the texture. When it's ready, the seeds will be plump, and the pudding will be thick enough to hold its shape. If it's still runny, give it more time.
- Step 8: Stir and serve. Give it one last stir, and add a splash of coconut milk if it's too thick. Top with fruit, shredded coconut, and granola, and dig in!
My Tips for the Best Coconut Chia Pudding
- Whisk the protein in first: I learned this the hard way. If the collagen goes in after the chia, you get little clumps that never fully dissolve.
- Make it the night before: It's ready in 2 hours, but I always make mine at night so it has the best texture by morning.
- Use a jar with a lid: Mix everything right in the jar you'll eat from, then just cover and chill. Fewer dishes, and it's ready to grab.
- Want it smooth? Blend it for 30 seconds after it sets for a creamy, mousse-like texture with no seeds.
- Fix the texture before serving: Too thick? Stir in a splash of coconut milk. Too runny? Stir in 1 to 2 teaspoons more chia and wait 10 minutes.
Substitutions and Variations
- No coconut milk: Any milk works, like almond, oat, or dairy milk. It just won't be as rich or taste like coconut. For a non-coconut version, try my oat milk chia pudding.
- Carton coconut milk: Works too, but it's thinner than canned. Add 1 to 2 teaspoons extra chia seeds so it sets up thick. I like MALK.
- No Greek yogurt: Use coconut yogurt or skyr, or leave it out. Without it, the pudding is a little thinner and has about 3 grams less protein.
- No collagen: Use protein powder plus 1 to 2 tablespoons extra coconut milk. You can also skip it, but protein drops to about 8 grams.
- Sweetener: Maple syrup and honey are interchangeable. Use maple to keep it vegan.
- Dairy-free: Use coconut yogurt and collagen or a plant protein powder.
- Vegan: Use coconut yogurt, maple syrup, and a plant protein powder.
- Coconut mango: My favorite! Top with diced mango, or blend some into a puree and layer it on the bottom of the jar.
- Chocolate coconut: Whisk 1 tablespoon cocoa powder into the coconut milk before adding the chia, plus a little extra maple syrup.
- Pineapple coconut: Top with diced pineapple and extra shredded coconut for a piña colada vibe.
How to Store and Meal Prep
- Fridge: Store covered in an airtight jar for up to 4 days.
- Meal prep: Multiply the recipe by 4 and divide it into jars on Sunday for grab-and-go breakfasts all week.
- Toppings: Add fruit right before eating so it stays fresh and doesn't get watery.
Coconut Chia Pudding FAQs
Yes. This version has about 18 grams of protein, 10 grams of fiber, and no refined sugar. Coconut milk does add saturated fat, so I use light coconut milk to keep it creamy without making it too heavy.
This recipe has about 345 calories per jar with mango and shredded coconut on top, or about 285 without toppings. Most coconut chia pudding recipes have fewer calories but only 2 to 6 grams of protein, so this one keeps you full a lot longer.
The most common reasons are old chia seeds, too much liquid, or skipping the second stir. Stir in 1 to 2 teaspoons more chia, wait 10 minutes, and give it more time in the fridge. If it still won't set, your chia seeds are probably past their prime.
You can, but I don't recommend it. Chia seeds will still gel in coconut water, but the pudding turns out thin and watery instead of creamy. Stick with canned coconut milk for the best texture.
Yes. Thaw it in the fridge overnight or microwave it for 20 to 30 seconds, then spoon it on top. You can also let it thaw right on the pudding while it sits in the fridge.
More High Protein Breakfast Recipes
If you loved this high-protein coconut chia pudding, here are a few more to try next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Protein Coconut Chia Pudding
Ingredients
- 2 tablespoon chia seeds
- ½ cup canned light coconut milk, or carton coconut milk (I like the brand MALK)
- 2 tablespoon plain Greek yogurt or coconut yogurt
- 1 scoop unflavored or vanilla collagen peptides
- 1 ½ to 3 teaspoon maple syrup or honey, depending on your desired level of sweetness
- ½ teaspoon vanilla extract
- Small pinch of sea salt
- ¼ cup fresh or frozen mango or berries, for topping
- 1 tablespoon unsweetened shredded coconut flakes, for topping
Instructions
- Mix: Add the coconut milk, yogurt, collagen, maple syrup, vanilla, and salt to a jar or bowl. Whisk until smooth.
- Add the chia: Stir in the chia seeds until well combined.
- Let it sit: Wait 5 minutes, then give it another good stir so the chia doesn't clump together.
- Chill: Cover and refrigerate for at least 2 hours or overnight.
- Serve: Stir before serving and add a splash of coconut milk if needed. Top with mango or berries and shredded coconut. Enjoy!
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.
Lauren Casolaro says
My go to breakfast meal prep. It's so easy to do the night before and grab and go the next morning. If I wanted to add oats to this, how would you recommend I adjust either the chia seeds or liquids?
Tati Chermayeff says
So glad you love it!! You can definitely add oats! I'd start with 2 tablespoons of rolled oats and increase the coconut milk by about ¼ cup since the oats will absorb extra liquid overnight. Keep the chia seeds the same, and add another splash of milk in the morning if it's too thick. Let me know how it turns out!
Kaitlin says
I love chia pudding & the coconut base makes it soo creamy!!! Love the addition of the collagen too for an extra boost of protein. It’s the perfect breakfast or midday snack!
Tati Chermayeff says
So happy you loved it, Kaitlin! Thank you for leaving a review 🙂