Easy Overnight Coconut Chia Pudding

Easy Overnight Coconut Chia Puddings are a refrigerator staple. It takes 10 minutes to prepare and a night to ready itself to become a week-long lifesaver.

This Easy Overnight Coconut Chia Pudding is a refrigerator staple. It takes 10 minutes to prepare and a night to ready itself to become a week-long lifesaver.

Easy Overnight Coconut Chia Puddings are a refrigerator staple. It takes 10 minutes to prepare and a night to ready itself to become a week-long lifesaver.

This recipe is neither inventive nor packed to the rafters with toppings, flavouring or fireworks. But I’m not looking for something too over the top at breakfast or at snack time and if you want to pimp these up with a bit of fresh fruit or toasted nuts then please do but I like them just as they are. They are creamy, sweetly seasoned with vanilla and cinnamon and provide an amazing energy boost thanks to the protein packed chia seeds.

It’s simple easy-to-make recipes like these that remind me why I started my blog in the first place – to document the food that I make and love in my kitchen. It’s just that now there is also a lot more cake in my life too!!

Easy Overnight Coconut Chia Puddings are part of my Sunday meal prep. Since I am working in the kitchen most days recipe testing it’s essential that every Sunday I prep some meal basics to stash in the fridge to make feeding us all that little bit easier. Otherwise we’d just be eating cake for every meal. Believe me those days happen more than I care to admit.

Easy Overnight Coconut Chia Puddings are a refrigerator staple. It takes 10 minutes to prepare and a night to ready itself to become a week-long lifesaver.

Most weekends I roast up some sweet potato wedges, butternut squash cubes, par-boil broccoli, carrots and fine beans and then a large meal such as sweet and sour meatballs, braised shortrib or risotto for mid-week convenience.

These Easy Overnight Coconut Chia Puddings are my nod to breakfast time and snacking. My sweet tooth is quite restrained so these are sweetened with just a few dates and the lack of refined sugar means totally guilt-free and toddler friendly to boot. The latter is a must as I am not allowed to eat anything within Cole’s vicinity without handing half over to him. These pots are a firm favourite for us both.

Coconut milk, dates, cinnamon, vanilla extract and a pinch of salt are whizzed up for a few minutes in the blender until completely smooth. The chia seeds are stirred in and then the lot is divided between jars for easy fridge storage. The recipe makes three decent sized portions, a bit of an odd number but it means you can happily use just one tin of coconut milk per recipe without messing around. The jars are so easy to keep in your bag during the day for emergency hunger pangs or a breakfast on the go.

Easy Overnight Coconut Chia Puddings are a refrigerator staple. It takes 10 minutes to prepare and a night to ready itself to become a week-long lifesaver.

Print Recipe
Easy Overnight Coconut Chia Pudding
Easy Overnight Coconut Chia Puddings are a refrigerator staple. It takes 10 minutes to prepare and a night to ready itself to become a week-long lifesaver.
Prep Time 10 minutes
Servings
3x 150g jars
Ingredients
  • 400 ml coconut milk
  • 4 dates stoned
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 50 g chia seeds
Prep Time 10 minutes
Servings
3x 150g jars
Ingredients
  • 400 ml coconut milk
  • 4 dates stoned
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 50 g chia seeds
Easy Overnight Coconut Chia Puddings are a refrigerator staple. It takes 10 minutes to prepare and a night to ready itself to become a week-long lifesaver.
Instructions
  1. Blend the coconut milk, dates, cinnamon, vanilla extract and salt until completely smooth.
  2. Stir in the chia seeds then divide between 3 jars, about 150g in each jar.
  3. Put the lids on then leave overnight for the chia seeds to soften and swell.
Recipe Notes
  • The thicker the coconut milk, the thicker the pudding. If you want a creamier pudding try substituting 1/3 of the coconut milk for water.

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Coconut and Chia Breakfast Bowl

Coconut and Chia Breakfast Bowl
I never know what to have for breakfast. I consider myself an incredibly unfussy eater as I will pretty much vacuum up anything, but when it comes to breakfast I stumble. I always wake up feeling a little nauseous, pregnancy or no pregnancy. I can’t do fruit – too acidic, dairy increases the nausea, I don’t like eggs and bread is a no-go for me except high days and holidays. The only thing that really sits well with me is protein and nuts.

Coconut and Chia Breakfast Bowl

I like my breakfast simple, quick and healthy and now it’s January and I’m looking ahead to the incredibly life changing year that’s in store for me I want to treasure my body and start each day with good intentions, even if I have succumbed to my Christmas chocolate stash by 4pm.

Chia Seeds

I’ve been making this Coconut and Chia Breakfast bowl for the past few mornings and it has fit my fussy bill completely. It’s not too sweet, it’s dairy free, has lots of protein from the nuts and coconut and is surprisingly filling. Plus I love chia seeds.

Coconut and Chia Breakfast Bowl

You can buy chia seeds from any health food shop and they are good to go on anything but they are best when paired with liquid. When cooked into the coconut milk they swell up to form little bubbles with a slight pop in the mouth. That is what I love about this breakfast bowl – the texture. Often I think I care more about the texture of a food than the taste and this one has it all; the creaminess of the coconut, the slight crunch of the almonds, the chew of the figs and the pearly goodness of the chia. It’s a terribly satisfying breakfast.

Coconut and Chia Breakfast Bowl

Since this only takes about 10 minutes to prepare I have been rustling it up with no effort in the mornings but if you enjoy those extra 10 minutes in bed I see no reason why you can’t make it the night before and fridge it until the morning, although it will mean that the finished result softens slightly but that might be to your preference.

I serve mine with either toasted coconut shavings or sliced banana, perhaps even an extra drizzle of maple syrup if I dare.

Coconut and Chia Breakfast Bowl

Coconut and Chia Breakfast Bowl
Serves 1

200g Coconut Milk
2 tablespoons Chia Seeds
25g Desiccated Coconut
30g Whole Almonds, toasted then roughly chopped
40g dried figs (about 2), roughly chopped
½ teaspoon Vanilla Extract
1 teaspoon Maple Syrup

  1. Place all the ingredients in a medium sized saucepan.
  2. Bring everything to a gentle boil as you stir it all together.
  3. Turn off the heat and let stand for 10 minutes so all the coconut milk is absorbed.
  4. Serve with a topping of your choice.