Perfect Rose Coconut Chia Seed Pudding tastes like a spa breakfast you can whip up in minutes. Full-fat coconut milk, fragrant rose petal jam, and chia seeds chill together overnight, creating a creamy, fiber-rich jar that brightens any busy morning. Plus, this twist on chia seed recipes delivers plant-based protein and a naturally rosy hue without extra effort.
Table of contents
Perfect Rose Coconut Chia Seed Pudding
Creamy, dreamy chia pudding scented with rose and coconut for a fancy breakfast in minutes.
Ingredients
- 1/2 - 1 cup unsweetened full-fat coconut milk
- 1 - 1 1/2 cups water or plant-based milk
- 1/4 cup chia seeds
- 2 tablespoons rose petal jam
- 1/2 teaspoon cinnamon
- Pinch salt
Instructions
- Pour coconut milk into a large mason jar.
- Add enough water or plant milk to reach 2 cups total liquid.
- Stir in chia seeds, rose petal jam, cinnamon, and salt.
- Whisk until jam dissolves and seeds are evenly dispersed.
- Cover and refrigerate at least 3 hours or overnight until thick.
- Stir again before serving; let stand 5 minutes at room temperature for best texture.
Notes
• Full-fat coconut milk makes the creamiest base.
• Blend the set pudding for 30 seconds if you like it extra smooth.
• Store covered in the fridge up to 5 days.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 260Total Fat: 18gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 75mgCarbohydrates: 22gNet Carbohydrates: 15gFiber: 7gSugar: 13gProtein: 4g
Nutrition info is meant as a rough guide. Brand choices, portion size, and swaps can shift the numbers, so double-check if exact values matter to you. See our full disclaimer at victoriarecipes.com/disclaimer for more details.
What You’ll Need
Gather these pantry staples and a couple of tools before you start:
- Unsweetened full-fat coconut milk (canned)
- Water or your favorite plant-based milk
- Chia seeds
- Rose petal jam (look for small-batch brands)
- Ground cinnamon
- Fine sea salt
- Large 16-oz mason jar with lid
- Wire whisk or long spoon
Detailed Cooking Instructions
Time needed: 3 hours.
Creamy rose-scented chia pudding mixed in minutes, then chilled until thick.
- Measure liquids
Pour 1/2–1 cup coconut milk into a mason jar, then add water or plant milk until the total volume reaches 2 cups.
- Add dry ingredients
Tip in chia seeds, cinnamon, and a pinch of salt.
- Sweeten & whisk
Spoon in rose petal jam and whisk until the jam dissolves and no clumps remain.
- Chill
Seal the jar and refrigerate for at least 3 hours or up to overnight until thick and spoonable.
- Serve
Stir to redistribute seeds, then let the pudding sit 5 minutes at room temperature before enjoying.
Tips & Tricks
- Shake the jar once after the first 10 minutes; this keeps chia seeds from sinking and yields even “tapioca-like” texture.
- Use canned light coconut milk for a lighter, single serve chia pudding with fewer calories.
- Swap rose petal jam for 1 tablespoon maple syrup plus 1 teaspoon rose water if you prefer a lower-sugar, make-ahead option.
- Blend the fully set pudding for 30 seconds to turn it into a silky rose coconut mousse.
- Top with chopped pistachios or dried rose petals right before serving for crunch and color.
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Frequently Asked Questions
Chia pudding is high in fiber, so eating large portions too quickly may cause bloating for some people. Start with a small serving and drink water alongside to help digestion.
Coconut water hydrates the chia and adds natural electrolytes, creating a light, slightly sweet pudding that’s great after workouts.
Yes. Chia provides plant protein, omega-3 fats, and soluble fiber, while coconut milk offers healthy fats, making the pudding a balanced, fancy breakfast option.
When made with unsweetened coconut milk and moderate sweetener, coconut milk chia pudding is nutrient-dense and fits vegan, dairy-free, and gluten-free diets.
Variations & Add-Ins
- Low-carb variation: Replace rose jam with 1 teaspoon rose water and a sugar-free sweetener to cut carbs for keto-minded readers.
- Berry swirl: Fold in mashed raspberries before chilling to add more antioxidants and a tart contrast.
- Add more protein: Blend 1 tablespoon unflavored vegan protein powder into the liquid for a workout-friendly boost.
- Spicy version: Swap cinnamon for a pinch of cardamom and ginger for chai chia pudding vibes.
- Chocolate twist: Stir in 1 tablespoon cocoa powder and top with cacao nibs for a gluten-free option that satisfies chocolate cravings.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Yes | Recipe naturally contains no gluten. |
| Dairy-Free | Yes | Use coconut milk as written; avoid dairy toppings. |
| Vegan | Yes | All ingredients are plant-based. |
| Keto | No | For a keto-friendly version, use rose water and keto sweetener; skip jam. |
| Nut-Free | Yes | Keep toppings nut-free if serving those with allergies. |
Storage, Freezing & Reheating
- Fridge: Keeps 5 days in a sealed jar; stir daily to keep texture smooth.
- Freezer: Freeze up to 2 months in individual portions; leave 1 inch headspace for expansion.
- Thawing: Thaw overnight in the fridge; give the pudding a good stir to regain its creamy consistency.
- Reheat: Chia pudding is best cold, but you can warm it gently in a saucepan over low heat for 2 minutes if you prefer.
- Great for make-ahead breakfasts; portion into single-serve jars to reheat leftovers or grab-and-go.
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