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Toasted Coconut Chia Pudding

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This toasted coconut chia pudding is a wonderfully simple vegan dish that works equally well as a nutritious breakfast or a light, refreshing dessert. By using toasted-coconut almond milk, the pudding takes on a deep, nutty flavour that pairs beautifully with the subtle crunch of the chia seeds. It is an excellent make-ahead option for busy mornings, providing a satisfying dose of fibre and healthy fats to keep you fuelled throughout the day.

Customising this versatile pudding is easy; simply top with a handful of seasonal berries or extra coconut flakes for added texture. As the seeds swell to create a thick, velvety consistency, they absorb the delicate tropical notes of the milk. For the best results, allow the mixture to set fully in the fridge, ensuring a perfect spoonful every time.

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Ingredients for Toasted Coconut Chia Pudding

  • 60ml chia seeds

  • 240ml toasted-coconut almond milk

  • Pinch of salt

  • Berries of your choice (optional)

  • Unsweetened toasted coconut flakes (optional)

How to make Toasted Coconut Chia Pudding

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Combine all the ingredients in a bowl, then divide the mixture into serving bowls or jars and allow them to sit in the fridge for 1 to 2 hours to set.

If desired, serve the puddings topped with your favourite berries and/or coconut flakes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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