Protein Coconut Chia Pudding

High protein coconut milk chia pudding in glass jars topped with mango, berries, granola, and shredded coconut.

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.

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Prep Time 5

Total Time 2 5

Serving serving

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

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 the brand MALK!

Collagen: I use 1 scoop (about 11g) of unflavored collagen, which adds about 10 grams of protein. Check your brand’s label, since scoop sizes vary.

Protein powder: It thickens more than collagen, so add 1 to 2 tablespoons extra coconut milk. Protein will vary by brand.

Coconut milk: Shake the can well before opening so the cream doesn’t leave clumps.

Dairy-free or vegan: Use coconut yogurt, maple syrup, and collagen or a plant protein powder (plant protein for vegan).

Storage: Keep covered in the fridge for up to 4 days. Add toppings right before eating.

Meal prep: Multiply by 4 and divide into jars for breakfast all week.

Nutrition: Calculated with collagen, Greek yogurt, mango, and shredded coconut. It will vary with the protein and toppings you use.

Nutrition

Course Breakfast, Snack

Cuisine American

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