Coconut Chia Pudding

top view of coconut mango chia pudding topped with mangos and chia seeds with a spoon inside on a blue plate

Dairy free, gluten free, sugar free, and absolutely delicious! Coconut Chia Pudding is my new favorite low-carb snack and treat. Adding Mangoes increases the carbs, but it's a natural source of sweetness we love!

Prep Time5

Additional Time1

Total Time1 5

Course: Keto Low Carb Instant Pot Recipes

Cuisine: American

Keyword: coconut chia pudding, Coconut Chia Pudding with Mango, low carb mango sticky rice

Servings:

Calories: 519kcal

Author: Lisa Childs

Equipment

Ingredients

1 can coconut milk 13.6 oz or 2 cups
1/2 cup chia seeds
2 tablespoons sugar free vanilla syrup this is a drink syrup like those commonly used for coffee or Italian sodas
2 mangos or other fruit cut into cubes
milk/milk substitute or water to thin if necessary

Instructions

In a medium bowl, mix together coconut milk, chia seeds, and syrup. Let stand 5 minutes, then mix again to help redistribute the chia seeds and avoid lumps.
Refrigerate for at least one hour or overnight. If the pudding is too thick for your taste, thin with milk until you reach your desired consistency before serving.
Serve the chia pudding in a cup or bowl, and top with mangoes or fruit of your choice.

Notes

The coconut chia pudding without fruit is low in carbs. Adding mangoes and other fruits adds additional sugars and therefore would make this treat higher carb. In comparison to mango sticky rice, this dessert has much less total sugars and carbs.
I have tested this recipe using different brands and varieties of canned coconut milk. Depending on the brands, some coconut milks have more fat or coconut cream in them, making them thicker. You may adjust the consistency of your chia pudding using milk or water to your taste.
Some coconut milks will be extremely thick coming out of the can if it was stored somewhere cold. I recommend sharking the can and warming up the coconut milk in a microwave safe container until it is a more liquid consistency before mixing with the chia seeds.
I use a liquid sugar free sweetener in this recipe to keep it low in carbs and sugar. If you would like to use sugar, sweetened condensed milk, simple syrup, or another variety of sweetener, feel free to use substitutions (but it will no longer be low sugar/carbs)
We love this paired with mango, but it would also taste great with papaya, peaches, berries, pineapple, or other tropical fruits that pair well with coconut.
If you like a more coconutty flavor, I recommend adding 1 teaspoon of coconut emulsion or syrup to the chia pudding.
Chia pudding lasts for about one week in the refrigerator, tightly wrapped or in an airtight container. You may also freeze individual portions of chia pudding and thaw it overnight before serving.

Nutrition