If you love grab-and-go breakfasts, this coconut chia pudding is for you. It’s creamy, lightly sweet, and perfect with fresh berries and crunchy granola. Make three jars ahead of time and enjoy a nourishing breakfast all week long. For busy mornings, I love make-ahead breakfasts.

Tips & Variations Coconut for Chia Pudding with Fresh Berries & Granola

• Flavor boost: Add vanilla extract or cinnamon for more depth.
• Topping swaps: Try sliced bananas, mango, or almond butter instead of berries.
• Meal prep: Portion into jars for grab-and-go breakfasts all week.
• Texture tip: If you like it creamier, blend the mixture before chilling.

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Coconut Chia Pudding with Fresh Berries & Granola

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• Author: Krystal George
• Prep Time: 10 minutes (plus refrigeration)
• Cook Time: 20 minutes to 4+ hours or overnight
• Total Time: 0 hours
• Yield: 3 servings
• Category: Breakfast
• Diet: Vegan

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Description

This coconut chia pudding recipe is creamy, sweet, and perfect for breakfast. Topped with berries and granola for a healthy start to your day.

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Ingredients

Units USM Scale 1x2x3x

• 3 (5.3 oz) Siggi’s dairy-free vanilla & cinnamon coconut yogurts
• 6 tbsp chia seeds (2 tbsp per serving)
• 1 1/2 cups coconut milk (1/2 cup per serving)
• 3 tbsp maple syrup
• Toppings: fresh berries, granola

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Instructions

1. In a mixing bowl, whisk together yogurt, chia seeds, coconut milk, and maple syrup.
2. Divide into 3 jars or bowls.
3. Cover and refrigerate at least 4 hours (overnight is best).
4. Top with berries and granola before serving.
5. Tip: Add almond butter or toasted coconut flakes for extra richness.

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