Coconut Chia Pudding Cups for Lazy Beach Mornings
Coconut chia pudding cups are the answer for beach mornings when nobody wants to stand over a stove while the tide’s already pulling out. Make them the night before and they sit in the fridge doing all the work while you sleep, so by morning you’ve got something that tastes like dessert but behaves like breakfast, with a fat content from the coconut milk that keeps you full and holds up fine in a beach bag for hours.
Ingredients
- 1 cup full-fat coconut milk (canned, well-shaken)
- 1 cup unsweetened almond milk
- 1/2 cup chia seeds
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- pinch of fine sea salt
- 1 ripe mango, diced
- 1/4 cup unsweetened coconut flakes, toasted
- fresh mint leaves, for garnish
Instructions
- In a mixing bowl or large jar, whisk together the coconut milk, almond milk, maple syrup, vanilla, and sea salt until fully combined.
- Add the chia seeds and whisk immediately and vigorously for a full minute. This step matters — chia seeds clump fast, and rushing it leaves you with pockets of dry seeds instead of a smooth pudding.
- Let the mixture sit for 5 minutes, then whisk again to break up any clumps that formed.
- Divide the mixture evenly into 4 small jars or containers with lids.
- Refrigerate overnight, or for at least 4 hours, until thickened to a pudding consistency.
- In the morning, top each jar with diced mango, toasted coconut flakes, and a mint leaf.
- Seal and pack for the beach, or eat straight from the fridge.
Cook’s Notes
Don’t skip the second whisk — chia seeds settle fast and a lazy first stir leaves a solid layer of seeds at the bottom with thin liquid on top. Stick with full-fat canned coconut milk since low-fat versions turn the pudding watery, and always add fruit just before eating so it doesn’t dilute the texture overnight.
Ingredient Swaps
Swap the mango for sliced strawberries or passionfruit pulp depending on what’s in season, and stir in a spoonful of almond butter before chilling if you want something heartier for a long beach day. The base recipe bends for whatever’s in your fruit bowl — the only rule that doesn’t bend is the overnight chill.
Serving Suggestions
Pack the sealed jars straight into a cooler bag with spoons tucked in the lid band — no plate, no fork clattering around, just grab and go down to the sand.
Storage & Reheating
Sealed and refrigerated, these keep well for up to 3 days, making them perfect for prepping a few mornings’ worth at once; just hold off on adding fruit toppings until right before you eat.
Common Questions
Can I make a big batch instead of individual jars?
Yes, you can mix and chill it in one large container, then portion it into jars in the morning — just whisk well before dividing since the mixture settles as it sits.
Will the pudding go bad if it sits in a beach bag for a few hours?
It holds up fine for a few hours out of the fridge thanks to the coconut milk’s fat content, but for a full day in the sun it’s smart to keep the jars in a small cooler or insulated bag.
What if my pudding turns out too thin?
It usually means the seeds weren’t whisked enough early on or it didn’t get a full 4 hours in the fridge — give it another whisk and a couple more hours to thicken up properly.
