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High-protein coconut chia pudding in a glass jar with a spoon topped with coconut yogurt and toasted flakes

High-Protein Coconut Chia Pudding

5 from 1 vote
Coconut chia pudding made with full-fat coconut milk, shredded coconut, and chia seeds, topped with coconut yogurt and toasted coconut flakes. High-fiber, naturally gluten and dairy-free, and optional collagen or protein powder makes it high-protein too.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 4 hours 12 minutes
Servings : 4 jars

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Ingredients

Coconut Chia Pudding
  • 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)
Topping
  • ½ cup coconut yogurt
  • ¼ cup coconut flakes, toasted
  • fresh fruit for topping, (optional)
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Instructions
 

  1. Make the Chia Pudding
    Combine the 1 can full-fat coconut milk, 1 cup water, ½ cup chia seeds, ¼ cup unsweetened shredded coconut, 1 tsp vanilla bean paste, 1 tbsp honey or maple syrup (if using), and 2 scoops collagen peptides or vanilla protein powder (if using) in a medium bowl. Give it a good whisk.
    Let it sit for 5 minutes, then whisk again to break up any clumps. Chia seeds clump together in the first few minutes so don't skip this step. Cover and refrigerate for at least 4 hours or overnight.
    mixing bowl with coconut chia pudding
  2. Toast the Coconut Flakes
    Add ¼ cup coconut flakes to a dry pan over medium heat. Stir constantly for about 2 minutes until golden. Watch them closely, they go from golden to burnt fast. Transfer to a plate immediately.
    Golden toasted coconut flakes in a dry skillet
  3. Assemble
    Divide the chia pudding evenly between 4 jars or bowls. Top each with ½ cup coconut yogurt (divided among the jars), a sprinkle of toasted coconut flakes, and fresh fruit if using.
    High-protein coconut chia pudding in a glass jar with a spoon topped with coconut yogurt and toasted flakes

Nutrition

Calories: 497kcalCarbohydrates: 25gProtein: 20gFat: 38gSaturated Fat: 28gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 69mgPotassium: 413mgFiber: 11gSugar: 11gVitamin A: 11IUVitamin C: 7mgCalcium: 191mgIron: 4mg

Notes

  • Keeps in the fridge for up to 4 days with the lid on. Add the coconut yogurt and toasted flakes right before eating so the flakes stay crunchy.
  • Use canned full-fat coconut milk, not the carton. The carton version is too thin and the pudding won't set right. Shake the can well before opening so the cream and liquid are mixed.
  • Some protein powders thicken chia pudding more than others. If yours makes it too thick, add a splash of coconut milk or water when you're mixing it and stir until it loosens up.