Coconut Chia Pudding with Hemp Seeds

Creamy, nutritious, and naturally delicious, coconut chia pudding with hemp seeds is the perfect make-ahead breakfast or snack. Packed with plant-based protein, omega-3s, and fiber, this simple recipe combines the tropical richness of coconut milk with the nutty crunch of hemp seeds for a satisfying treat. Best of all, it takes just minutes to prepare and can be customized with your favorite toppings—from fresh fruit to a drizzle of raspberry coulis.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

Coconut Chia Pudding with Hemp Seeds
(serves 2–3)

Ingredients 

• 1 can (13.5 oz / 400 ml) full-fat coconut milk (or light if preferred)
• 3–4 Tbsp chia seeds
• 1–2 Tbsp hemp seeds (plus extra for topping)
• 1–2 Tbsp maple syrup or honey (adjust to taste)
• 1 tsp vanilla extract
• Pinch of sea salt

Optional Toppings

• Fresh fruit (berries, mango, banana slices, kiwi)
• Coconut flakes
• Granola
• Extra hemp seeds or chopped nuts

Instructions

Mix the base: In a medium bowl or jar, whisk together coconut milk, chia seeds, hemp seeds, maple syrup, vanilla, and salt until well combined.

Rest & stir: Let the mixture sit for about 10 minutes, then stir again to prevent clumping.

Chill: Cover and refrigerate for at least 2–4 hours (overnight is best) until the pudding thickens.

Serve: Stir before serving, spoon into bowls or jars, and top with your favorite fruits, nuts, or coconut flakes.

Tips:
For extra creaminess, blend the mixture before chilling.
If the pudding is too thick, stir in a splash of almond milk or more coconut milk.
To meal prep, portion into small jars and store in the fridge for up to 4–5 days. 
You can also freeze individual portions and then just take out of freezer and put in refrigerator the night before.

Recommended Posts