Overnight Chia Seed Pudding with Vanilla and Berries

Chia seeds are a pantry staple because they’re so versatile. I use them in overnight oats, quick chia jams, and in this rich pudding when I want a healthier treat. The base of this pudding is creamy coconut milk sweetened with maple syrup and flavored with vanilla, and you can top it with fresh fruit, nuts, coconut flakes, or cacao nibs.

Why you’ll love this recipe

• Rich, creamy and indulgent while still being a healthier way to satisfy a sweet tooth.
• Packed with nutritious chia seeds and made without refined sugar; dairy and gluten-free.
• Quick and easy: about 5 minutes of active prep with only four ingredients.
• Versatile enough for breakfast, snacks or dessert and ideal for meal prep.

Recipe ingredients

This chia seed pudding uses just four simple ingredients that you can easily swap to suit your preferences.

Vanilla extract isn’t shown in the photos, but it adds a lovely depth of flavor and is recommended if you have it on hand.

Ingredient notes

• Chia seeds: Tiny, nutrient-dense seeds that provide fiber and omega-3s. They act as the thickening agent; when combined with liquid they swell and gel, creating the pudding texture.
• Coconut milk: For a lighter pudding use refrigerated or light canned coconut milk; for a richer, thicker pudding use full-fat canned coconut milk. You can also substitute your preferred dairy or non-dairy milk.
• Maple syrup: Adds natural sweetness and flavor. Substitute with honey or another sweetener if preferred.
• Vanilla extract: Optional but recommended for added warmth and complexity.
• Toppings: Fresh fruit, nuts, coconut flakes, cacao nibs or chocolate chips all work well.

How to make this recipe

This chia seed pudding is very easy to make. Active prep takes about five minutes; chilling time is required for the pudding to thicken.

Pro tip: Use refrigerated or light canned coconut milk for a lighter texture, or full-fat canned coconut milk for an extra thick, luxurious pudding.

See the recipe card below for full details.

1. Whisk the coconut milk, maple syrup and vanilla together in a bowl, then stir in the chia seeds and let stand for 10 minutes. Whisk again to combine and break up any clumps.
2. Cover and chill in the refrigerator for at least 2–3 hours or overnight until thick and creamy.

Recipe FAQs

Serving suggestions

• Top with fresh fruit, a spoonful of nut butter and toasted coconut flakes for a nutritious breakfast.
• Divide into jars for grab-and-go meal prep and add toppings just before serving.
• Serve as a dessert layered into parfaits with fruit, chocolate chips or cacao nibs and a dollop of whipped coconut cream for an indulgent treat.

Recipe notes

• Pro tip: Refrigerated or light canned coconut milk yields a lighter pudding; full-fat canned coconut milk makes it extra thick and rich.
• Store prepared pudding in the refrigerator for up to 5 days.
• Optional garnishes are not included in the nutrition information.