Coconut Cream Pie Chia Seed Pudding.
If you were to pie me in the face, it would technically be breakfast.
At least for today.
Here’s my thing about breakfast.
I really like breakfast, but I wouldn’t venture to say that it’s my favorite meal of the day. Well, wait. Okay, every meal is my favorite of the day. But my FAVORITE favorite is probably dinner.
Least favorite is lunch, probably because I hate that I have to make time for it. It’s kind of just in the way and I grab leftovers or whatever is easier. Unless I’m going OUT for lunch, in which case, hello lunch. You are my fave. Wink wink.
Breakfast comes in at a close second. But.
Dinner wins. Every time. Especially when it’s breakfast FOR dinner.
I’ve been killing it in the breakfast arena lately, most notably with variety. My mornings have been ramped up with a selection of avocado toast, plus or minus the egg, random smoothie concoctions, breakfast quinoa, breakfast sandwiches, yogurt bowls and TONS of chia seed pudding.
I first shared a vanilla bean, pistachio, mango, mint and chocolate version in January. OMGAH. What a mouthful.
I cannot even express how much I love this stuff.
This version is a little thicker because I added a bunch of thick and creamy coconut greek yogurt. Like so wonderfully thick it’s reminiscent of cheesecake. Eh. Sorta. You know.
But lots of coconut yogurt, coconut milk, chia seeds, honey, some vanilla bean paste, some shredded coconut – only to be topped off with whipped coconut cream, toasted flaked coconut and… AND… graham cracker crumbs.
Ooooh la la.
Many of you keep asking if it has the texture of tapioca, to which I will respond with “probably.” You’re either going to love or hate the texture and I’m totally nutty over it. Leave it to me to be the weird person who loves chia seed texture but isn’t a fan of crunchy vegetable (I’m looking at you carrots, celery, all other things) texture. Whyyyyyy.
Whatever though. These little pots of heaven are blowing up my kitchen these days. I adore them as breakfast, yes, but they are even better as a snack.
Can’t even stand it.
Coconut Cream Pie Chia Seed Pudding
- 1/2 cup coconut greek yogurt
- 3/4 cup full-fat canned coconut milk
- 1/4 cup chia seeds
- 2 tablespoons honey
- 1 tablespoon unsweetened shredded coconut
- 2 teaspoons vanilla bean paste
- 1 teaspoon coconut extract
- 1 pinch of salt
- 1/3 cup toasted flaked, unsweetened coconut
- 2 tablespoons graham cracker crumbs
coconut whipped cream
- 1 can full-fat coconut milk, cold (preferably refrigerated overnight or at least 8 hours)
- 1 tablespoon powdered sugar
- 1 drop of coconut extract
- In a large bowl, whisk together the yogurt, milk, chia seeds, honey, coconut, vanilla bean paste, coconut extract and salt until combined. Cover the bowl with plastic wrap and place it in the fridge to chill and thicken, for about 2 hours or even overnight. I usually go back and stir the mixture a few times while it sits to stir out any lumps. You also might want to take a little taste to see if you’d like it to be sweeter.
- When you’re ready to eat the pudding, spoon it into 2 (or even 4) glasses or jars of your choice. Cover the top with the coconut whipped cream, a good handful of the toasted coconut and a sprinkle of graham cracker crumbs. Serve immediately!
coconut whipped cream
- Open the can and discard the liquid, then scoop the firm coconut meat into the bowl of your electric mixer. Just the thick white cream – no liquid! Beat on medium-high speed until completely whipped and thick. Add the sugar and extract, whipped once more. If you make this before serving, you can store it in the fridge for an hour or so.
Did you make this recipe?
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grab a spoon.
77 Comments on “Coconut Cream Pie Chia Seed Pudding.”
This is seriously delicious. The second time I made it, I added a couple of tablespoons of cocoa on a whim. Best. Ever.
Since I was curious after looking at the ingredients to make this, I crunched the numbers to see how many calories per serving this is without the coconut whipped cream, 530 calories per serving, 37.5 grams of fat, 13gr protein, 47.5 carbs… So maybe it’s really more a dessert than breakfast, not that i EVER have a problem having dessert for brekkie, but just incase anyone is out there counting calories…. here ya go
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Awesome recipe :) I love Chia for breakfast.
Here is a another coconut vanilla chia pudding you might like.
Thanks for sharing
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ummmm…wow! must. make. this.
I’d like to make it for dessert. If it can be blended, when would I blend it? Thanks! Kathy
You can certainly blend chia pudding.
The best time to blend it is right before you serve. If you have a blender with either really sharp blades or high power, it chops the seeds up & may (depending on chia color used) change the color to a little darker due to all the ‘seed dust’ that’s created.
Anyone who doesn’t like the texture (mentioned above) can also smooth it out by adding in a few tablespoons of oatmeal & soaking that along with the chia, then blending the whole thing before serving. You get something with more of a ‘soft serve’ texture rather than ‘tapioca bits’ as mentioned. Hope this helps, as it’s a great recipe!
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What are you doing to me?! I love coconut cream pie and I love chia seed pudding … this combination looks like a match made I heaven and I’m obsessed now with getting the ingredients and making it. Thank you for sharing the recipe. I have a feeling this will be my “go-to” treat for a long time.
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The coconut milk I use is all liquid, so I’m not sure how to make the whipped cream. (Is is supposed to be coconut water?)
“Re: Open the can and discard the liquid, then scoop the firm coconut meat into the bowl” of your electric mixer.
If you refrigerate a can of coconut milk (I use Thai Kitchen) overnight the coconut cream will separate from the coconut water. You can then scoop the coconut cream from the can (separate from the water) and whip it into a whipped coconut cream. This won’t work for boxed coconut milk.
I made this tonight for DESSERT. It is HEAVENLY! Tasted just like a coconut cream pie. I’ll definitely be making this again for breakfast and dessert…maybe lunch and supper too. I gave the second serving to my brother and when I told him it was actually intended to be a breakfast recipe his exact words were “This is breakfast???…Sign me up!”. Ha. Thanks for a great recipe!
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I made this last night and am devouring the fruit of my labor this instant, and I am now going to give up all my worldy possessions and worship you exclusively. This breakfast is BOMB!
My diet precludes me from eating coconut -too much fiber leading to risk of an intestinal blockage- so I was hoping for some guidance as to how this could be adapted for a banana cream pie chia pudding. I’m still new to the chia pudding scene.