Coconut Chia Pudding

Name: Coconut Chia Pudding
Prep time: 5 min
Total time: 5 min
Yield: 2 servings
Ingredients: ½ cup Canned Coconut Milk; 1 cup Soy Milk; 6 tbsp Chia Seeds; 2 tbsp Maple Syrup; 1 tsp Vanilla Extract; 1 cup Frozen Strawberries; Sea Salt, to taste

Coconut and vanilla set overnight into a silky, spoonable pudding, rippled with crushed strawberry. Five minutes at night and it thickens itself by morning.

Hands-on 5 min Total 5 min+ overnight chill (4 hr minimum) Serves2 Ingredients7 Cost / Serv.$2.22 Calories431 Contains Soy

Servings

2 servings

×1

Ingredients

Everything here is already in your pantry.

Canned Coconut Milk ½ cup 113 g
Soy Milk 1 cup 243 g
Chia Seeds 6 tbsp 72 g
Maple Syrup 2 tbsp 40 g
Vanilla Extract 1 tsp 4.2 g
Frozen Strawberries 1 cup 232 g
Sea Salt to taste to taste

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What swaps in

Canned Coconut Milk: Coconut cream richer; thin with waterHeavy cream 1:1, the closest dairy match for fat and bodyWhole milk about a quarter the fat, so sauces stay thinLight coconut milk thinner, so sauces won't body up the same
Soy Milk: Fortified soy milk same milk with added calcium, D and B12 — the trade is a longer ingredient listDairy milk 1:1; the closest match for protein and bodyOat milk creamier and sweeter, about a third the proteinAlmond milk thinner, with almost no protein
Maple Syrup: Honey 1:1, floral and a touch sweeterDate syrup 1:1, deeper and less sweetAgave nectar thinner and sweeter; use about ¾
Vanilla Extract: Vanilla bean paste 1:1
Frozen Strawberries: Fresh strawberries 1:1, hulled and slicedFrozen mixed berries
Sea Salt: Kosher salt coarser, so more by volume; the ratio depends on the brandTable salt finer and denser; use about ¾ by volume

No close substitute for Chia Seeds.

What you'll need

Method

In a jar or bowl, whisk the ½ cup113 g coconut milk into the 1 cup243 g soy milk until smooth, then whisk in the 2 tbsp40 g maple syrup, 1 tsp4.2 g vanilla, and salt, to taste, to taste.
- Canned Coconut Milk½ cup113 g(113 g)(½ cup)
- Soy Milk1 cup243 g(243 g)(1 cup)
- Maple Syrup2 tbsp40 g(40 g)(2 tbsp)
- Vanilla Extract1 tsp4.2 g(4.2 g)(1 tsp)
- Sea Saltto taste
Whisk in the 6 tbsp72 g chia seeds. Let it sit 10–15 minutes, then whisk hard once more — that second stir breaks up the clumps that would otherwise settle into a lump at the bottom.
- Chia Seeds6 tbsp72 g(72 g)(6 tbsp)
Cover and refrigerate overnight, or at least 4 hours. It sets into a thick, spoonable pudding. Keeps 5 days.
Before eating, crush the 1 cup232 g frozen strawberries — thawed, they slump into a loose compote — and ripple them through or spoon them on top.
- Frozen Strawberries1 cup232 g(232 g)(1 cup)

Kids: blend the set pudding smooth and it turns into a mousse — no visible seeds, no bumps, just pink and creamy once the strawberries go in.

Dietary

Gluten free
Tree nut free
Peanut free
Soy contains
Sesame free

Nutrition

Per serving · makes 2

Calories431Protein12gCarbs42gFiber15gSugars19gFat26gSaturated Fat12gSodium29mg

Vitamins & minerals

Iron5.7mgCalcium291mgPotassium709mgMagnesium166mgZinc2.4mgFolate53µgVitamin C69mgVitamin B120.0µgOmega-3 (ALA)6.4g

Estimated from pantry data, excluding Sea Salt (to taste).

Change log · 1 revision

12 Aug 2026

FoundEvery top-rated chia pudding builds its base on a carton milk and adds coconut for flavour. With no plant milk in the pantry, ours had canned coconut milk doing both jobs — thinned back down with a cup of water, which is a dilution rather than a base.

ChangedThe cup of water becomes a cup of soy milk, so the base is a milk and the coconut is free to be the flavour it was chosen for. Same coconut quantity, more protein and body, and the pudding sets against something instead of water.

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Cooked it and something was off — too bland, too thick, timing wrong?

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