This thick and creamy coconut vanilla chia pudding with summer berry compote is a vegan make-ahead breakfast or snack that you can prep in less than an hour. With coconut milk, chia seeds, and vanilla, the pudding sets into a thick and luscious texture that is perfect on its own or layered with berry compote and granola for crunch. (recipe updated 5/20/2026)
Coconut Vanilla Chia Pudding that is thick and creamy, not soupy!
I ate chia pudding A LOT in my early days of transitioning to a plant-based diet but I always found it a little disappointing. It was soupy and gloopy and not exactly what I craved for snack time. Just like most things, I knew I could make it better! I wanted thick, creamy, and something I would actually look forward to eating.
The key to making this coconut vanilla chia pudding extra delicious and creamy lies in the combination of using full fat coconut milk (from the can) and using more chia seeds than most recipes call for. Seems simple but it was kinda of mind blowing! Maple syrup lends sweetness while vanilla bean paste (or extract) adds a layer of cozy flavor. The berry compote is like the cherry on top. It makes this feel more special while packing in fresh and sweet berry flavor! For a more decadent chia pudding, try this one paired with a pineapple vanilla bean jam.
Key Ingredients for Creamy Chia Pudding
In my opinion, the canned full fat coconut milk is non-negotiable. It lends subtle coconut flavor and gives this vegan chia pudding its craveworthy thick and luscious texture. You don’t want to use all canned coconut milk for the liquid in the pudding or it will turn into a solid mass in the fridge. I like to pair the coconut milk with soy milk for the added protein but any plain plant milk will work! You can use black or white chia seeds here as both will yield the same results.
How to Make Coconut Vanilla Chia Pudding that Sets in Just 20 Minutes
Shake your can of coconut milk before you open it. If you hear it sloshing around easily, you can measure it straight out of the can. If it doesn’t slosh around, you’ll need to pour it into a small pot and heat it over low until you can whisk the separated cream layer back into the milk. Then, you can easily measure out and use it! Whisk the milks, vanilla, and maple syrup. Then, whisk in the chia seeds. Set the pudding aside for 20 minutes.
While the chia pudding sets, make the berry compote. I love doing this in a wide skillet because it cooks much faster. You’ll know it’s ready when the juices have thickened and look more syrupy and you can drag the spoon against the bottom of the pan without liquid immediately filling back in (see above). Let the compote cool before pairing with the set chia pudding or putting it in the fridge.
No-Cook Variations and Serving Suggestions
If you don’t feel like making the berry compote and want a quicker no-cook variation, you can simply pair the set chia pudding with fresh berries or your favorite store-bought berry jam. I love dividing the chia pudding into jars once it has set and thickened if I’m doing meal prep. Then, I’ll divide the compote between the jars so that everything is ready to go when I want a snack or a quick breakfast. This is completely optional but I like to add a handful of granola on top for a little crunch! You can try this easy stove-top granola recipe if you feel like making your own.
More Make-Ahead Breakfast and Snack Recipes for Meal Prep
Summer is the perfect time for make-ahead breakfasts and snacks so you can avoid creating extra heat with the stove or oven! Lately I’ve really been enjoying these vegan high protein overnight oats for breakfast. They’re super thick and creamy and made without any protein powder! If protein isn’t a concern, you’ll love these overnight oats with macerated lemon basil blueberries. Or if you want something savory, make a batch of my tofu ricotta to pair with toast and your favorite toppings!
Coconut Vanilla Chia Pudding with Berry Compote
- Total Time: 50 minutes
- Yield: 3 1x
- Diet: Gluten-Free, Vegan, Vegetarian
Description
This thick and creamy coconut vanilla chia pudding with summer berry compote is a vegan make-ahead breakfast or snack that you can prep in less than an hour. With coconut milk, chia seeds, and vanilla, the pudding sets into a thick and luscious texture that is perfect on its own or layered with berry compote and granola for crunch.
Ingredients
for the chia pudding:
- 1 cup full fat canned coconut milk
- 3/4 cup unsweetened plain soy milk
- 4 tablespoons maple syrup
- 1 teaspoon vanilla bean paste, or vanilla extract
- 1/2 cup chia seeds
for the berry compote:
- 1 cup blueberries
- 2 cups strawberries, hulled and halved or quartered depending on their size
- 1 medium orange, juiced
- 2 tablespoons maple syrup
Instructions
Start the chia pudding first. Add both milks to a bowl or large jar along with the syrup and vanilla. Whisk well, then add the chia seeds and whisk again to moisten and distribute them evenly within the milk mixture. Let the pudding sit for 20 minutes to thicken. Whisk again before serving or storing in the fridge to evenly distribute the chia seeds.
While the chia pudding thickens, make the berry compote. Add everything to a saucepan over medium heat. As the mixture heats up the fruits will start to release their juices. Once they start to release their juices, mash them a bit to help the fruit break down. Cook over medium, stirring regularly, until the juices start to thicken and turn syrupy. The compote is ready when you can drag your spoon against the bottom of the pan and the space doesn’t immediately fill back in with liquid.
Cool the compote at room temperature for 20-30 minutes before putting it into a storage container or jar. Store in the fridge and use within 1 week.
The chia pudding is ready after only 20 minutes but if you want it cold, chill it for 3-4 hours first.
Serve the chia pudding topped with the cooled berry compote.
The chia pudding is best if enjoyed within 5 days. Keep leftovers stored in the fridge.
Notes
- Once the chia pudding sets, you can divide it into 3 smaller jars along with the cooled compote if you prefer. I usually do this to make it easier to just grab and go when I want to eat it for a snack or breakfast.
- I like using soy milk for the added protein but you can use any plain plant-based milk that you like. Keep in mind that if your milk is sweetened (like oat milk) your pudding will be sweeter. Made with Eden soy milk (not sponsored), each of the three servings has 9.6 grams of protein.
- If you don’t want your pudding quite so thick, use 1 cup of soy milk.
- You can use fresh or frozen berries. If you’re using frozen strawberries, there’s no need to cut them up first.
- If your coconut milk has separated in the can with a layer of solid coconut cream on top, add the entire contents of the can to a small saucepan or pot and heat it over low. Whisk until the cream has melted and reincorporated into the rest of the milk. Remove it from the stove, then measure and use it in the recipe.
- Prep Time: 5 minutes
- Cooling Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
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