Dairy Free Keto Chia Seed Pudding with Coconut Milk and Vanilla Collagen
Some mornings you just need breakfast to be done before your coffee finishes brewing. This dairy free keto chia seed pudding with coconut milk is exactly that kind of recipe. Five minutes of hands-on effort, a night in the fridge, and you wake up to something that tastes genuinely indulgent while keeping your macros firmly on track. No cooking, no blending, no fuss at all.
What makes this version different from the standard chia pudding you have probably seen everywhere is the addition of unflavoured collagen peptides. Stirring a single scoop into the coconut milk base bumps the protein up significantly without changing the texture or taste one bit. Chia seeds already bring a decent amount of plant protein and a serious hit of omega-3 fatty acids, but pairing them with collagen means each serving delivers around 18 grams of protein. That is enough to genuinely keep hunger at bay until lunchtime, which is exactly what you want from a morning meal. The healthy fats from full-fat coconut milk also support a keto fat intake beautifully, giving the pudding that luxuriously thick, creamy consistency that feels far more like dessert than breakfast.
The sweetness comes from pure monk fruit sweetener. Unlike erythritol, monk fruit dissolves smoothly into cold liquids without any cooling aftertaste, and it contributes zero net carbs to the total. A generous teaspoon of pure vanilla extract rounds the flavour out, giving the pudding a warmly fragrant, almost custard-like quality. A pinch of sea salt might seem like a strange addition to something sweet, but it does something brilliant here: it sharpens all the other flavours and cuts through the richness of the coconut fat so the whole thing tastes balanced rather than heavy. These small details are what separate a good chia pudding from a genuinely great one.
For toppings, the options are wide open. A handful of fresh raspberries or blueberries adds natural antioxidants and a little tartness that contrasts the creamy base beautifully, and both are low enough in carbs to stay keto-friendly in a sensible portion. Toasted unsweetened coconut flakes bring a subtle crunch and lean into the tropical coconut flavour already running through the pudding. A light scatter of hemp seeds adds more protein and a pleasant nutty note. You can batch-prep four or five jars on a Sunday and have breakfast sorted for the entire working week, which makes this recipe one of the most practical things you can add to your meal prep routine right now.
Ingredients
- 400 ml full-fat canned coconut milk (shaken well before opening)
- 6 tbsp white chia seeds (or black chia seeds, both work equally well)
- 2 scoops unflavoured collagen peptides (approximately 20g total, look for a grass-fed variety)
- 2 tsp monk fruit sweetener (adjust to taste, start with 1.5 tsp if you prefer less sweet)
- 1 tsp pure vanilla extract (not vanilla flavouring, the real extract makes a big difference)
- 1 pinch fine sea salt
- 2 tbsp hemp seeds (for topping)
- 60 g fresh raspberries (for topping, can swap for blueberries)
- 2 tbsp unsweetened toasted coconut flakes (for topping, toast in a dry pan for 2 minutes)
Instructions
- 1
Pour the full-fat coconut milk into a medium mixing bowl or large measuring jug. Add the collagen peptides, monk fruit sweetener, vanilla extract and sea salt.
Whisk the collagen in vigorously for about 30 seconds. It dissolves best when you add it to the liquid before the chia seeds go in.
- 2
Add the chia seeds to the coconut milk mixture and stir well with a fork or small whisk, making sure the seeds are evenly distributed and not clumping together.
Chia seeds like to cluster at the bottom. Give the mixture a really thorough stir so every seed is separated and coated in the liquid.
- 3
Leave the mixture to sit at room temperature for 10 minutes, then stir again. This second stir is the secret to a smooth, even pudding with no clumps settling at the bottom.
- 4
Divide the mixture evenly between two jars or airtight containers. Seal with lids and transfer to the fridge. Leave to set overnight or for a minimum of 6 hours.
Mason jars or glass meal prep containers with lids are ideal here. They make it easy to grab and go in the morning.
- 5
When ready to serve, give the pudding a stir. If it seems thicker than you like, stir in a tablespoon of extra coconut milk to loosen it slightly.
- 6
Top each jar with a tablespoon of hemp seeds, half the fresh raspberries and a tablespoon of toasted coconut flakes. Serve immediately.
Add toppings just before eating rather than the night before so they keep their texture and freshness.
Nutrition per serving
387kcal
Calories
18g
Protein
16g
Carbs
29g
Fat
12g
Fibre
2g
Sugar
115mg
Sodium
Pro Tips
- ✓
Always use the second stir at the 10-minute mark. Skipping it is the main reason chia puddings end up with a dense, gluey layer at the bottom.
- ✓
Full-fat coconut milk from a can gives a far creamier result than carton coconut milk. The higher fat content is also better for staying in ketosis.
- ✓
Taste the base before it goes into the fridge and adjust sweetness then. Monk fruit sweetener can vary in intensity between brands.
- ✓
If your coconut milk has separated in the can, tip the whole thing into a small saucepan and warm it gently for a minute while stirring, then let it cool before using.
- ✓
Batch prep up to 5 jars at once for a full week of breakfasts. Simply multiply the ingredient quantities and keep the toppings separate in a small container until serving.
Frequently Asked Questions
Variations
- •
Matcha Coconut Keto Chia Pudding
Whisk 1 teaspoon of ceremonial-grade matcha powder into the coconut milk base along with the other ingredients. The earthy, slightly bitter matcha balances the sweetness beautifully and adds a gentle caffeine boost. Top with a few blueberries and a sprinkle of sesame seeds.
- •
Chocolate Almond Keto Chia Pudding
Add 1 tablespoon of raw cacao powder and replace the vanilla extract with a tiny drop of almond extract. The result is a rich, truffle-like chocolate pudding that tastes deeply indulgent. Top with a few crushed roasted almonds and a couple of raspberries for a classic chocolate-raspberry combo.
- •
Turmeric Golden Milk Chia Pudding
Stir half a teaspoon of ground turmeric, a quarter teaspoon of ground ginger and a small pinch of black pepper into the base. The black pepper activates the curcumin in the turmeric, giving this version a genuinely functional anti-inflammatory edge. A light drizzle of pure MCT oil on top before serving is a nice keto-boosting finish.
Substitutions
- •Collagen peptides → Unflavoured pea protein powder (Use the same quantity. This makes the recipe fully vegan. The texture may be very slightly grainier so whisk thoroughly.)
- •Monk fruit sweetener → Pure stevia drops (Start with 4 drops and taste as you go. Stevia is considerably sweeter than monk fruit so use sparingly.)
- •Full-fat canned coconut milk → Carton unsweetened coconut milk with 2 tbsp coconut cream stirred in (This replicates the fat content and creaminess of canned coconut milk if you only have the carton version available.)
- •Fresh raspberries → Frozen raspberries, thawed (Thaw them in a small bowl in the fridge overnight so they are ready at the same time as the pudding. The flavour is nearly identical to fresh.)
- •Hemp seeds → Sunflower seeds (Sunflower seeds are nut-free and similarly rich in healthy fats and minerals. Use the same quantity.)
🧊 Storage
Store the chia pudding in sealed glass jars or airtight containers in the refrigerator for up to 5 days. Always keep toppings separate and add just before serving. Do not freeze, as the texture becomes grainy once thawed.
📅 Make Ahead
This recipe is ideal for weekend meal prep. Make a full batch of up to 5 jars on Sunday evening and store them in the fridge. Toppings such as fresh berries, hemp seeds and coconut flakes can be portioned into small bags or containers and added each morning. The pudding base actually improves in flavour after 24 hours as the vanilla and coconut notes deepen.
