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Coconut Cream Pie Chia Seed Pudding

5 from 4 votes
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  • 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.

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