Toasted Coconut Chia Pudding

Remember when the only time people ever talked about chia was when they were referencing their chia pets? You know, those creepy little animal-shaped plants. And now it’s all chia seeeeeds in everything.

toasted coconut chia pudding

It took me a long time to jump on the chia pudding bandwagon because I couldn’t stand the thought of the slimy seedy texture. But then I realized that you could blend those babies up and it turns into more of an actual pudding texture. Score.


I’ve started to play around with a bunch of different flavors to jazz up this pudding situation. I’ve done peanut butter cup, strawberry, peanut butter/banana, chocolate espresso, date sweetened blueberry and this toasted coconut one today. All of those will be coming to the blog eventually.

toasted coconut chia pudding

As you guys probably already know, coconut is one of my favorite things, and I like to put it in just about all of the raw desserts I make. So why not my breakfast pudding? And just for good measure, you definitely need to add some chocolate chips on top. Because, coconut + chocolate = duh.

And like the PB/chocolate pudding I posted a while back, I blended this one as well. It really changes the texture into something completely different, and if you blend the coconut in there with it, you will get these tiny little crunchy bits all through it. Yum.

toasted coconut chia pudding

This is one of my favorite breakfasts because it is so simple. Only a few ingredients, a little time to thicken up, and you’re on your way to conquering the day.


Toasted Coconut Chia Pudding

Yield: Serves 2


  • 2 tbsp chia seeds
  • 1 cup coconut milk (or almond milk)
  • 1/2 - 3/4 cup unsweetened shredded coconut
  • 1-2 tbsp honey
  • 1/2 tsp vanilla extract
  • optional toppings: chocolate chips, slivered almonds


  1. In medium sized glass or bowl, combine the chia seeds with the milk. Whisk or stir the mixture, and set it in the fridge for at least 30 minutes, preferably overnight. It will thicken up and become a chunky thick gel.
  2. Preheat the oven to 350 degrees. Spread the coconut onto a baking sheet in an even layer.
  3. Bake for 5-7 minutes, until lightly brown and toasted. (Make sure you keep an eye on it, it can burn quickly!) Set aside and let it cool completely.
  4. When milk is thickened and coconut is toasted and cooled, add the chia mixure, coconut, vanilla and honey to a blender. Blend for about 30 seconds on high, until you have a smoother consistency.
  5. Divide between two bowls, top with more coconut and whatever other toppings you want.

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