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High Protein Coconut Cream Pie Chia Pudding - A Creamy, No-Bake Breakfast or Dessert

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Chia seeds: The thickening star; black or white both work.
  • Unsweetened canned coconut milk: For creaminess. Use full-fat for a richer dessert or light for fewer calories.
  • Unsweetened almond milk (or milk of choice): To balance thickness and keep the texture spoonable.
  • Plain Greek yogurt or skyr (or coconut yogurt for dairy-free): Adds protein and tang that mimics pie filling.
  • Vanilla protein powder: Whey, casein, or plant-based. Choose one that tastes good to you.
  • Unsweetened shredded coconut: Toasted if possible for deeper flavor and crunch.
  • Sweetener: Honey, maple syrup, agave, or a granulated/ liquid zero-calorie sweetener.
  • Vanilla extract: Rounds out the pie flavor.
  • Pinch of salt: Enhances sweetness and balances the coconut.
  • Optional mix-ins/toppings: Coconut flakes, crushed graham crackers or grain-free cookie crumbs, lime zest, sliced banana, or chopped macadamias.

Method
 

  1. Toast the coconut (optional but recommended): Add shredded coconut to a dry skillet over medium heat. Stir for 2–4 minutes until golden and fragrant. Remove to cool. This adds that classic coconut cream pie depth.
  2. Whisk the liquids: In a medium bowl, whisk 1 cup unsweetened coconut milk with 1 cup almond milk until smooth. If the canned coconut milk is separated, stir or shake the can first.
  3. Add protein and flavor: Whisk in 1 scoop (about 25–30 g) vanilla protein powder, 1 teaspoon vanilla extract, 1–3 tablespoons sweetener (to taste), and a small pinch of salt. Whisk until no lumps remain.
  4. Stir in yogurt: Add 3/4 cup plain Greek yogurt (or coconut yogurt). Whisk until creamy. The mixture should be slightly thick but still pourable.
  5. Add chia seeds: Stir in 6 tablespoons chia seeds. Mix well so no dry pockets remain. Let it sit for 5 minutes, then stir again to prevent clumping.
  6. Fold in coconut: Reserve a little toasted coconut for topping and fold the rest into the pudding base.
  7. Chill to set: Cover and refrigerate at least 2–3 hours, preferably overnight. The chia seeds will gel and thicken the pudding.
  8. Adjust consistency: After chilling, give it a stir. If too thick, loosen with a splash of almond or coconut milk. If too thin, stir in 1–2 teaspoons more chia and chill 20–30 minutes.
  9. Assemble and serve: Spoon into jars or bowls. Top with reserved toasted coconut. For pie vibes, add a sprinkle of graham cracker crumbs or grain-free cookie crumble, a dollop of yogurt, and a bit of lime zest.