Overnight Coconut Chia Pudding

Ingredients

• 1 canlow-fat coconut milk
• 120 ml (½ cup)water
• 85 g (½ cup)chia seeds
• 15 ml (1 tbsp)honey
• a pinch (to taste)salt
• to tastebanana
• to tastestrawberry
• to tasteflaxseed
• to tasteblackberries
• to tasteblueberries
• to tastehoney
• to tastemint

Instructions

1. 1

   Mix the pudding

   In a large bowl, combine the coconut milk, water, chia seeds, honey and salt. Stir thoroughly to break up any clumps of seeds. Divide the mixture between 4 airtight containers, seal them and refrigerate overnight, until thickened.

2. 2

   Add the toppings

   Take the containers out of the fridge, add your chosen toppings and serve.

What is chia pudding?

Chia pudding is a chilled mixture in which chia seeds absorb liquid and form a soft, gel-like texture. Chia seeds have a long history of use in Central America; this overnight version is a modern, no-cook way to enjoy them.

Coconut milk gives this batch a creamy base, while fruit and mint add freshness. Making it in individual containers also means it is ready to serve straight from the fridge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 4g protein, 17g carbs, 9g fat.

Most of the base’s carbohydrates come from the chia seeds and honey, while the chia and coconut milk contribute much of the fat; chia also supplies some protein. Fruit toppings add extra carbohydrates, so balance the bowl with a generous amount of berries and choose the honey drizzle to taste.

Why the ingredients work

Chia seeds: these do the thickening, so they need to be stirred evenly through the liquid. Water loosens the coconut milk and helps the finished pudding stay spoonable.

Coconut milk: low-fat coconut milk keeps the base creamy without making it as rich as a full-fat version. Honey and a pinch of salt round out the flavour.

Getting a smooth mixture

First stir: mix the seeds thoroughly into the coconut milk and water, scraping around the bowl so they do not gather in one spot.

Check for clumps: break up any clusters before portioning. This helps the seeds hydrate more evenly as the pudding chills.

Chilling and texture

Overnight rest: give the mixture a full night in the fridge to thicken. The seeds absorb liquid during this time and create the pudding’s characteristic texture.

Before serving: if the mixture seems uneven, stir it in its container. It should be thick enough to eat with a spoon.

Choosing the toppings

Fresh fruit: banana, strawberries, blackberries and blueberries all work here; slice larger fruit into bite-sized pieces.

Finishing touches: flaxseed adds a little crunch, while mint brings a fresh note. Drizzle with the extra honey to taste.

Serving and making ahead

Portioning: divide the base between 4 airtight containers before chilling for convenient individual servings. Keep the toppings separate until just before eating for a fresher finish.

To serve: offer a mixture of fruit, flaxseed and mint, or let everyone choose their own combination. The pudding is designed to be eaten cold.

Recipe notes & tips

• Use a large bowl so you can stir the seeds through the liquid without spilling.
• Stir carefully around the sides and bottom of the bowl to catch any clumps.
• Divide the mixture evenly between the 4 containers for consistent portions.
• Keep the containers sealed while chilling so the pudding stays covered.
• Add sliced fruit and mint just before serving for the freshest texture.

Variations

• Citrus lift: add a little finely grated lime zest to the mixture before chilling.
• Mango topping: use diced mango alongside or instead of the berries.
• Cinnamon finish: dust the topped pudding with a little ground cinnamon.
• Crunchy topping: scatter chopped nuts over each portion just before serving.
• Less sweet: leave out the honey in the base and sweeten each portion to taste.

Common mistakes to avoid

• Clumpy seeds: stir thoroughly before portioning and break apart any clusters.
• Uneven portions: divide the mixture carefully between all 4 containers.
• Rushing the chill: leave the pudding in the fridge overnight so it has time to thicken.
• Soggy fruit: add the toppings just before serving rather than before chilling.
• Too much honey: start with a light drizzle on top and add more only if wanted.

How to store

Keep the sealed pudding in the fridge and eat within 3 days. Store toppings separately and add them just before serving; serve the pudding cold.

Frequently asked questions