Tropical Coconut Chia Pudding Jars + Giveaway

Tropical Coconut Chia Pudding Jars | GI 365

Tropical Coconut Chia Pudding Jars | GI 365

I have a bad habit of skipping breakfast when I’m busy, which is also becoming a habit. So, I’m trying to come up with an easy, healthy breakfast for crazy mornings and snacks to take with me when I’m on the go.

Tropical Coconut Chia Pudding Jars | GI 365 Tropical Coconut Chia Pudding Jars | GI 365

There have been more days than I care to admit over the last couple of years, where I didn’t eat a single thing until dinner time. Now… how does that even happen? I mean, I really love food and I don’t think it’s healthy to get wrapped up in what I’m doing, and forget to eat. I always have a big dinner, but that doesn’t make up for my bad (erratic) behavior. It’s a lot like working out once a week and expecting great results – not going to happen.

Tropical Coconut Chia Pudding Jars | GI 365

I’m on a mission to change my ways, and these Tropical Coconut Chia Pudding Jars are a great start. They’re assembled the night before, so they make the perfect grab and go breakfast. As much as I’d like to be the kind of person who has a full breakfast, I don’t actually make the time and I’m not super hungry in the morning. I love having something already made that’s ready for me when the mid-morning hunger finally strikes.

Tropical Coconut Chia Pudding Jars | GI 365 Tropical Coconut Chia Pudding Jars | GI 365

And… now for the giveaway! A couple of months ago Healthy Recipes Magazine featured my Parmesan Zucchini Gratin, and they offered me a chance to give away a 1 year subscription of their wonderful magazine to my readers! Be sure to enter the giveaway for your chance to win!

Healthy Recipes Magazine Giveaway

About the Magazine

Healthy Recipes Magazine started back in May of this year by Louise from Ancestral Chef and her husband as a way to deliver amazingly delicious and healthy recipes to readers. She’s always loved food and eating.  Unfortunately, eating healthy wasn’t something she understood until several years ago.  Now, she helps share her knowledge and love of good food to anyone that enjoys it, and that’s what both her blog and the magazine is all about!

a Rafflecopter giveaway

5.0 from 3 reviews
Tropical Coconut Chia Pudding Jars
Prep time
Total time
Serves: 2-4
  • 1 can coconut milk, 13.66 ounces
  • ¼ cup maple syrup, Grade A
  • 1 Teaspoon vanilla
  • 1 Teaspoon ground cardamom, freshly ground if possible
  • pinch of salt
  • ½ cup water
  • 4 Tablespoons chia seeds, (6 Tablespoons for really thick pudding)
  • 1 cup chopped pineapple, oranges, and bananas
  • 2 - mason jars, the 1 pint size
  1. Mix together the coconut milk, maple syrup, vanilla, cardamom, and water until fully combined, I used a blender for mine.
  2. Place 2 Tablespoons of chia seeds in each of the 2 jars.
  3. Pour the coconut mixture evenly into each jar. Stir to fully mix in the chia seeds and secure the lids on the jars.
  4. Refrigerate overnight before serving.
  5. Serve with your choice of chopped fruit.
This recipe is for 2 servings, but it's really easy to multiply to serve more people. Also, I like to add more or less salt to taste depending on how much I work out. If you can't find cardamom, cinnamon is really good too!

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21 Comments on “Tropical Coconut Chia Pudding Jars + Giveaway”

  1. Katie Cross

    First of all, I’m all over giveaways. But second- this idea is amazing.

    I only work twice a week, but I have to leave around 6 in the morning to get to my job, so this would be a perfect grab and go breakfast. I have to run to the store today, so these ingredients will definitely hit my list. I’ll let you know what I think.

    Thanks so much!

  2. Katie Cross

    By the way, I tried it out today and feel like it’s more of the most scrumptious dessert ever than a breakfast option . . . although I’ll take it as both.

    Maybe it’s just me, but the chia seeds make it the perfect texture. I also added some cinnamon, and it’s amazing.

    1. Kari

      Glad you liked it! I have a bit of a sweet tooth, so I’m always looking for something healthy and sweet for breakfast but this is really good for dessert too!

  3. Maggie

    So I left it in the fridge overnight and I’ve got a liquid portion at the very bottom, then somewhat solidified milk. What do you think went wrong?

    1. Kari

      I’m not quite sure what happened, but I would try stirring the mixture back together and allowing it to sit a little longer in the fridge. Maybe the type of coconut milk you used was thinner than usual and the chia seeds didn’t stay mixed in? Let me know type/brand of coconut milk you used and we can try to get to the bottom of this! :) Also for any chia pudding recipe, if you find yourself wanting it thicker, you can always add more chia seeds.

  4. Maggie

    I did stir and let it sit. It never solidified. I used Goya milk. I can only get Orchid and Goya where I’m stationed overseas. I’m wondering if removing the added water in the recipe might do the trick?

    1. Kari

      I think it must be the thickness of the coconut milk. Try removing the water first, and if it’s still not thick enough you can add more chia seeds. Hope this works out for you, let me know how it goes and if you have anymore questions! :)

  5. Lindsey

    Absolutely LOVE the taste! One question, I used coconut milk from a box, will it still have the same consistency as the canned? It’s refrigerating now, but when I mixed everything it was a bit watery. Does the refrigeration help it solidify a bit more? Thanks for the wonderful recipe!

    1. Kari

      Coconut milk from the box is much thinner, so it won’t have the same consistency, you might even have to double the amount of chia seeds! After it sits in the fridge for a couple hours, check the consistency and add more chia seeds if necessary to get the consistency you’re looking for. Also, the kinds of coconut milk from a box that I’ve tried had very little coconut flavor so it might affect the flavor of the pudding as well. If it’s lacking flavor, you can always add a touch of vanilla extract/almond extract until you can find some canned coconut milk to try it with! Let me know if you have anymore questions! :)

  6. Rabanette

    the can of coconut milk is 840 calories, 70 grams of fat (7 servings), and the maple syrup… another 200 calories, so that’s 1,040. The fruits, another 100 calories or so?

    For 2 servings, that’s 550 calories, 35 g of fat.

    Maybe 4 servings, for 275 calories & 17 g of fat?

    1. Kari

      We’re very active people, so it serves the two of us perfectly but you make a good point that is may be too much for some, and I’ve updated the recipe to read 2-4 servings! The number of calories and size of portion really varies from person to person so the serving sizes that I indicate in the recipes is just a staring point – hope you enjoy the puddings!

  7. TERI


    The best coconut milk to use is canned coconut milk. The brand I use is Thai Kitchen. If you cannot get the canned coconut milk and need to use the container, leave out the water and add more chia seeds. Begin with 2 tbsp. more of chia seeds and go from there. After adding all the ingredients put the lid on the jar and shake the jar to combine everything.

    Put in refrigerator overnight. If you feel the portions are too large and too many calories, just use smaller portions. I make 5 portions.

    Hope this helps.


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