Protein Chia Pudding with Coconut (Print Version)

Tropical coconut chia pudding boosted with protein powder—set overnight for a creamy breakfast or snack.

# What You’ll Need:

→ Base

01 - 1/4 cup chia seeds
02 - 2 tbsp protein powder (vanilla or unflavored, plant-based or whey)
03 - 1 1/2 cups unsweetened coconut milk (carton, not canned)
04 - 2 tbsp shredded unsweetened coconut
05 - 1–2 tbsp maple syrup or honey (to taste)
06 - 1/2 tsp pure vanilla extract
07 - Pinch of salt

→ Topping (optional)

08 - 2 tbsp toasted coconut flakes
09 - Fresh berries or sliced banana
10 - 1 tbsp chopped nuts or seeds

# How to Make It:

01 - In a medium bowl or jar, whisk together chia seeds, protein powder, coconut milk, shredded coconut, maple syrup (or honey), vanilla extract, and salt until evenly combined and smooth.
02 - Let the mixture sit for 5 minutes, then whisk again to prevent clumping.
03 - Cover and refrigerate overnight (at least 8 hours) until thick and pudding-like.
04 - Stir well before serving. Divide into two bowls or jars.
05 - Top with toasted coconut flakes, fresh fruit, and nuts or seeds, if desired.

# Additional Tips::

01 -
  • It’s like a mini vacation in a jar without the plane ticket — creamy coconut plus chewy chia always hits the spot.
  • You can prep it in five minutes the night before, then thank your past self at breakfast.
02 -
  • The first time I made this, I didn’t mix the seeds twice — the result was a lumpy mess that no one wanted to finish.
  • Switching from canned to carton coconut milk made the pudding lighter and smoother, plus easier to portion.
03 -
  • Use a fork or small whisk for mixing — it keeps the chia from clumping together at the bottom.
  • A pinch of salt may seem odd, but it makes the coconut flavor pop and balances the sweetness.
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