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High Protein Coconut Cream Pudding - Smooth, Satisfying, and Simple

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup full-fat coconut cream (from a chilled can, scoop the thick cream; reserve the liquid for smoothies)
  • 1 cup plain Greek yogurt (2% or 5% for best texture)
  • 1 scoop vanilla whey or plant-based protein powder (about 25–30 g)
  • 2–3 tablespoons maple syrup, honey, or agave (or a zero-calorie sweetener to taste)
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons unsweetened shredded coconut (optional, for texture)
  • Pinch of fine sea salt
  • Thickening option A (no-cook): 3 tablespoons chia seeds (for a tapioca-like set)
  • Thickening option B (classic set): 1 teaspoon powdered gelatin + 2 tablespoons water (to bloom), then 1/4 cup hot coconut water or milk to dissolve
  • Optional toppings: toasted coconut flakes, sliced mango, pineapple, fresh berries, lime zest, cacao nibs

Method
 

  1. Chill your coconut can. Refrigerate a can of full-fat coconut milk overnight and scoop out the solid cream. You want 1 cup of the thick stuff.
  2. Whisk the base. In a mixing bowl, combine coconut cream, Greek yogurt, protein powder, vanilla, sweetener, and a pinch of salt. Whisk until smooth and glossy. Taste and adjust sweetness.
  3. Choose your thickener. Chia method: Stir in chia seeds and shredded coconut (if using). Whisk for 30 seconds to break up clumps. Let sit 10 minutes, then whisk again.
  4. Gelatin method: Sprinkle gelatin over 2 tablespoons cold water and let bloom 5 minutes. Dissolve with 1/4 cup hot coconut water or milk, stirring until clear. Whisk into the pudding base.
  5. Portion and chill. Divide into 4 small jars or bowls. Cover and refrigerate at least 2 hours. Chia will create a thicker, slightly seedy texture; gelatin sets smooth and custard-like.
  6. Finish and serve. Stir briefly before serving. Top with toasted coconut, fresh fruit, or a squeeze of lime. Keep extras chilled.