High-Protein Coconut Chia Pudding

Name: High-Protein Coconut Chia Pudding
Prep time: 10 min
Cook time: 2 min
Total time: 252 min
Ingredients: 1 can full-fat coconut milk (well shaken); 1 cup water; ½ cup chia seeds; ¼ cup unsweetened shredded coconut; 1 tsp vanilla bean paste (or vanilla extract); 1 tbsp honey or maple syrup ((optional)); 2 scoops collagen peptides or vanilla protein powder ((optional)); ½ cup coconut yogurt; ¼ cup coconut flakes (toasted); fresh fruit for topping ((optional))

I LOOOVE coconut. I don’t know what it is but something about it just works for me. When I eat it I feel satisfied for hours, my hunger cues go quiet, and I just feel energized.

So naturally I had to make a chia pudding that’s basically coconut four ways.

This high-protein coconut chia pudding is made with full-fat coconut milk, unsweetened shredded coconut mixed right into the base, then topped with coconut yogurt and toasted coconut flakes. It’s coconut on coconut on coconut and I’m not sorry about it.

Coconut brings the flavor and healthy fats. Chia seeds bring a ton of fiber, which is good for gut health and keeping things moving on a daily basis. And if you add a scoop of collagen or protein powder, you’ve got the protein covered too.

If you’re already a chia seed pudding person, this coconut version might ruin every other flavor for you.

Two jars of protein chia pudding topped with coconut yogurt and toasted flakes

Why You’ll Love It

High-fiber and full of healthy fats. 11 grams of fiber plus coconut fats and omega-3s from the chia seeds. It’s the kind of breakfast where you don’t think about food again until lunch (in the best way possible).
Coconut four ways. Coconut milk, shredded coconut, coconut yogurt, and toasted coconut flakes. If you’re a coconut person, this is the breakfast for you.
Naturally gluten and dairy-free. No swaps or workarounds needed.
Meal prep friendly. Like 10 minutes of effort, divide into jars, and you’ve got a high-protein, high-fiber breakfast ready to grab every morning.
No refined sugar. You can sweeten it with a little honey or maple syrup, or skip it entirely. Totally up to you.

If you’re into chia pudding, you have to try my Matcha Chia Seed Pudding. It has 36g of protein and comes in at about 300 calories.

Chia seeds shredded coconut and protein powder in a bowl with coconut milk before mixing

Key Ingredients

Full-fat coconut milk. The canned kind is best (not the carton). This is what makes the pudding creamy and keeps you full all morning. Coconut fat has MCTs, potassium, and magnesium too.
Chia seeds. Where all the fiber is coming from, 11 grams per serving, plus omega-3 fats. They thicken the whole thing into pudding without any cooking.
Unsweetened shredded coconut. Mixed right into the pudding base. It gives you a little bit of extra texture in every bite and makes the whole thing taste way more coconutty than just the milk alone.
Coconut yogurt. A dollop right on top. It adds a creamy, slightly tangy layer that breaks up the sweetness of the pudding. Plus extra healthy fats.
Toasted coconut flakes. This is the crunch. Toast them in a dry pan for a couple of minutes and it transforms the flavor into a more caramelized one.
Collagen peptides or vanilla protein powder (optional). A couple of scoops of collagen powder or protein powder gets you to 20 grams per serving. Dissolves right into the pudding base and you don’t really taste it.

How to Make It

This high-protein coconut chia pudding could not be easier. There’s no cooking involved besides toasting some coconut flakes, which takes literally 2 minutes.

Thick set coconut chia seed pudding in a bowl ready to divide into jars

Make the chia pudding
Combine your chia seeds, coconut milk, water, shredded coconut, vanilla bean paste, and any optional add-ins like collagen peptides or protein powder. Give it a good whisk, let it sit for 5 minutes, then whisk once more to break up clumps. Then, into the fridge for at least 4 hours.

Golden toasted coconut flakes in a dry skillet

Toast the coconut flakes
Add your coconut flakes to a dry pan over medium heat and stir them around for about 2 minutes until they’re golden. Watch them closely. They go from golden to burnt in like 30 seconds and there’s no coming back from that.

Coconut chia pudding meal prep jars with scattered toasted coconut flakes

Assemble
Divide the chia pudding evenly between 4 jars. Top each with a spoonful of coconut yogurt, and a sprinkle of toasted coconut flakes.

If you like grab-and-go breakfasts like this one, my Almond Croissant Overnight Oats are another one I keep coming back to. Plus, they have 40g of protein per serving.

Victoria’s Tips

Here are some of my tips for the best high-protein coconut chia pudding.

How to prevent clumps. Do an initial whisk then wait 5 minutes and give it another good mix. Chia seeds clump together in the first few minutes, and if you skip this step you end up with a big clump of seeds didn’t fully absorb the liquid.
Toasting the coconut flakes. Don’t skip this. Raw coconut flakes are good but toasted ones are so much better. Dry pan, medium heat, pull them off the second they’re golden because they will keep toasting from the residual heat.
Adjust the thickness. Want it more dense? Add an extra tablespoon or two of chia seeds. More drinkable? Splash of extra coconut milk. The recipe as written lands somewhere in the middle, thick enough to eat with a spoon but not overly stiff.

Ingredient Substitutions

Need to swap something? Here’s what works:

Coconut milk. Use full-fat canned for the creamiest, thickest result. Light canned coconut milk works if you want to cut some calories, and you’ll still get the coconut flavor. Just avoid the carton kind, it’s too thin and the pudding won’t have the right consistency.
Coconut yogurt. Any dairy-free yogurt works as the topping. If dairy isn’t an issue for you, regular greek yogurt is great here and adds even more protein.
Shredded coconut. You can leave it out if you don’t want the extra texture. The pudding will be less coconutty but still good.
Honey. Maple syrup, 1:1 swap and it keeps the recipe vegan. Agave works too. Or just skip it if you don’t want it sweet.

Love coconut? My Strawberry Glaze High-Protein Overnight Oats are inspired by the Hailey Bieber Erewhon smoothie and combine strawberries and coconut.

Three jars of coconut chia pudding topped with coconut yogurt and toasted coconut flakes

Storage & Meal Prep

I am obsessed with how easy these are to meal prep. Just mix the pudding base on a Sunday, divide into jars, and you’ve got breakfast for the next 4 days. Add the coconut yogurt and toppings right before you eat it.

FAQ

How long does chia seed pudding need to set?

At least 4 hours in the fridge, but overnight is best. You’ll know it’s ready when it’s thick and the chia seeds have fully absorbed the liquid. If you need to speed up the process you can warm the coconut milk before mixing.

Is coconut chia pudding good for you?

Very! Chia seeds are one of the best sources of fiber and plant-based omega-3s you can eat. Full-fat coconut milk adds healthy fats, including MCTs. And you can add collagen or protein powder and you’ve got the protein covered too.

Can I use light coconut milk instead of full-fat?

Definitely. It’ll still set, but it won’t be as thick or creamy. Full-fat gives you that dense, rich texture and the coconut fat that keeps you satisfied all morning. Light canned coconut milk is fine if you want to cut some calories, you’ll still get the coconut flavor.