Cherry Coconut Chia Pudding

I’ve just had the most lovely soul-reviving weekend. J was out of town and I was left with two glorious days with absolutely nothing on my calendar. It’s been a long time since I had a weekend so open! I did the perfect amount of errands and cooking and relaxing and am now approaching this week feeling rejuvenated.

On Saturday I knew I wanted to get an early start on some errands, and so I’d set Cherry Coconut Chia Pudding in my fridge the night before. Cherries and toasted coconut pair so lovely together, they were perfect additions to this chia pudding. I’m working through a giant basket of the first local cherries of the season – I just can’t get enough! 

Cherry Coconut Chia Pudding

Never made Chia Pudding? The trick is to set the jars overnight in the fridge – otherwise the magical chia seeds won’t grow and you’ll be left with lumpy milk. If the Chia Pudding mason jars are left undisturbed, the chia seeds grow to absorb the moisture in the milk and transform into a a thick and healthy pudding. Do a quick google on chia seeds, and you’ll be amazed with all their health benefits.

Cherry Coconut Chia Pudding

Chia Pudding and Overnight Oats are my favourite workday breakfasts – simple, fast, and super healthy. Aren’t mason jar breakfasts just the best?!

Cherry Coconut Chia Pudding
Prep time
Cook time
Total time
One of my favourite breakfasts to take to go.
Recipe type: Breakfast
Serves: 1
  • ¾ cup milk (can be coconut, almond, cashew or regular dairy milk)
  • 2 tablespoons chia seeds
  • ½ teaspoon vanilla extract
  • 1 teaspoon maple syrup
  • 1 tablespoon unsweetened coconut flakes, plus more for garnish**
  • handful of cherries, washed, pitted, and halved, plus more for garnish
  1. In a half-pint (8 oz) mason jar, add milk, chia seeds, vanilla and maple syrup. Screw on the lid tightly, and shake the ingredients together.
  2. Set jar in the fridge for 8 hours, or overnight.
  3. In the morning, pudding will have gelled together and thickened. Stir in coconut flakes and cherry halves.
  4. Garnish with more coconut flakes and cherries and serve.
** Coconut may be toasted, if you like - put coconut flakes on a baking sheet and broil in a hot oven for 5-10 minutes. Mine take about 7 minutes, but it will depend on your oven. Make sure to constantly check on them - they will burn quickly!
"Cook time" refers to the amount of time the jar needs to sit in the refrigerator overnight.




  1. Jessica June 14, 2016

    Thanks for visiting my blog and of course had to visit yours and it is just beautiful! I am always looking for new breakfast ideas and this looks delicious! Don’t mind if i poke around your lovely blog for more recipes hehe

    • breakfastfordinner June 15, 2016

      Appreciate you stopping by!

  2. […] Cherry Coconut Chia Pudding […]


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: