This is a creamy, indulgent-tasting chia pudding that reminds me of coconut cream pie, but it’s packed with protein thanks to Greek yogurt and protein powder. It works beautifully as a satisfying breakfast, snack, or even a lighter dessert alternative.

Why I’ll Love This Recipe

I love how this recipe strikes a balance between indulgence and nutrition. The coconut flavor gives me that “dessert feel,” yet the protein and fiber keep me full and satisfied. It’s versatile—vegetarian, gluten-free, and even vegan with a few tweaks—and it comes together with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ½ cup full fat coconut milk

• ¼ cup water

• 2 teaspoons coconut flakes

• 1 serving vanilla protein powder

• 3½ tablespoons chia seeds

• 2 tablespoons Greek or skyr yogurt (or a creamy plant-based alternative)

Optional toppings:

• 2 tablespoons extra Greek yogurt

• Additional coconut flakes

• Berries or fruit of choice

Directions

1. In a bowl or jar, combine the coconut milk, water, coconut flakes, protein powder, chia seeds, and yogurt (without the optional toppings).

2. Stir thoroughly so all the chia seeds are suspended and not clumped together.

3. Let the mixture sit in the refrigerator for at least 1 hour (or overnight for best results). After 5 minutes, I like to stir again to prevent clumping.

4. Once it’s thickened, I serve it with my favorite toppings and enjoy.

Servings And Timing

• Servings: 1

• Prep time: 5 minutes

• Chilling time: 1 hour or more

• Calories per serving: Approximately 578

Variations

• Swap full-fat coconut milk for light coconut milk for a lighter version.

• Use a creamy vegan yogurt in place of Greek yogurt to make it fully plant-based.

• Try different flavors of protein powder like chocolate or unflavored.

• Add a dash of cinnamon or nutmeg for extra warmth.

• Layer with fruit purée or compote for a parfait-style version.

Storage/Reheating

I store the chia pudding in an airtight container in the fridge for up to 3 days. Since it’s meant to be eaten cold, I don’t reheat it. If it thickens too much in the fridge, I stir in a splash of milk or water to loosen it back up before eating.

FAQs

What Are The Health Benefits Of Chia Seeds?

Chia seeds are rich in fiber, healthy fats, and important minerals. They also help keep me full longer, making them great for satisfying meals or snacks.

Can I Leave Out The Protein Powder?

I don’t recommend skipping the protein powder since it contributes to both the flavor and texture. If I do leave it out, I add extra chia seeds, sweetener, and a bit of vanilla extract.

What Should I Top This Chia Pudding With?

I like using Greek yogurt, coconut flakes, fresh berries, or even granola for added crunch and flavor.

How Thick Should The Pudding Be Before Serving?

It should be thick and creamy, similar to traditional pudding. If it’s too runny, I let it sit longer in the fridge or stir again to help it set.

Is This Recipe Suitable For Vegans?

Yes, it can be! I just swap the Greek yogurt for a creamy plant-based version and use a vegan protein powder.

Conclusion

This high protein coconut cream pie chia pudding is one of my favorite recipes when I want something that tastes indulgent but keeps me energized and satisfied. It’s quick to prep, easy to customize, and perfect for making ahead. I hope you love it as much as I do!