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Keto Coconut Chia Milk Pudding Recipe

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A creamy Thai-style coconut chia pudding that’s perfect for the keto diet. Quick to make, no cooking needed, and full of healthy fats to keep you full. Great for breakfast, snacks, or dessert. Made with coconut milk, chia seeds, and natural low-carb sweetener.

Ingredients

Scale

  • 1 cup full-fat coconut milk (canned)

  • 3 tablespoons chia seeds

  • 1 tablespoon shredded coconut (unsweetened)

  • 1–2 teaspoons erythritol or monk fruit sweetener (to taste)

  • 1 teaspoon vanilla extract

  • Pinch of salt

  • Optional: a splash of coconut water for thinner texture

Toppings (optional):

  • Toasted coconut flakes

  • Sliced almonds

  • A few cubes of Thai mango (if not strict keto)

  • Roasted sesame seeds

Instructions

  • In a bowl, mix coconut milk, chia seeds, shredded coconut, vanilla, sweetener, and a pinch of salt.

  • Stir well to break up any clumps. Let it sit for 5 minutes.

  • Stir again to make sure seeds are evenly spread.

  • Cover and place in the fridge for at least 1 hour, or overnight for best texture.

  • Stir once more before serving. Add toppings if you like.

Notes

  • Use good-quality canned coconut milk for better flavor and creaminess.

  • If it’s too thick after chilling, stir in a bit more coconut milk or water.

  • Keeps in the fridge for up to 4 days.

  • Can be served cold or gently warmed.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-coconut-chia-milk-pudding/