Quick Chia Seed Pudding with Evaporated Milk

Looking for a breakfast option that’s both filling and fuss-free? If you’re tired of the usual morning rush and trying to figure out what to eat, this chia seed pudding with evaporated milk might be exactly what you need. Between getting the kids ready for school and trying to get myself out the door, I know how hard it can be to put together something nutritious in those early hours.

That’s why I love this recipe so much – you can prep it the night before, it’s packed with good-for-you ingredients, and the evaporated milk adds a rich, creamy texture that makes it feel like a treat rather than a healthy breakfast choice.

What Kind of Chia Seeds Should I Use?

You’ll find two main types of chia seeds at the store – black and white – and either one will work perfectly fine for this pudding recipe. Both varieties have the same nutritional benefits and will give you that signature gel-like texture when they absorb liquid. While some people think white chia seeds look prettier in light-colored puddings, there’s really no difference in taste or thickening power between the two. Just make sure your chia seeds are fresh (they should have a mild, nutty smell) and store them in an airtight container in a cool, dark place. If you’re new to chia pudding, you might want to start with ground chia seeds, which create a smoother texture that some people prefer.

Options for Substitutions

This tropical chia pudding is pretty adaptable – here’s what you can swap if needed:

• Chia seeds: These are essential for the pudding texture and can’t be substituted – they’re the star of the show!
• Evaporated milk: If you don’t have evaporated milk, you can use regular whole milk, but reduce it to about 250mL since evaporated milk is more concentrated. Heavy cream mixed with regular milk (half and half) works too.
• Light coconut milk: Regular coconut milk works fine – just expect a richer result. You could also use almond milk or any other plant-based milk, though you’ll lose some of that coconut flavor.
• Coconut sugar: Feel free to use regular sugar, brown sugar, or maple syrup. If using maple syrup, start with 1½ tablespoons since it’s sweeter.
• Mangoes and pineapple: Any fresh fruits work here! Try peaches, berries, kiwi, or banana. Frozen fruits are fine too – just thaw and drain them first.
• Coconut chips: You can skip these or try sliced almonds, chopped macadamia nuts, or even granola for that nice crunch on top.

Watch Out for These Mistakes While Making

The biggest challenge when making chia seed pudding is getting the liquid-to-seed ratio wrong, which can result in either a runny mess or an uncomfortably thick texture – stick to the recipe measurements for the perfect consistency.

Another common mistake is not stirring the mixture well enough at the beginning, which can lead to clumpy chia seeds; make sure to whisk thoroughly right after combining the ingredients, then stir again after 10 minutes to break up any clumps that have formed.

To prevent your tropical fruits from releasing too much liquid and making your pudding watery, add them just before serving rather than mixing them in during the setting process.

For the best texture and flavor, let your pudding chill for at least 4 hours (preferably overnight), and give it a quick stir before topping with the fresh fruits and coconut chips – this ensures the pudding has set properly and the chia seeds have fully expanded.

What to Serve With Chia Seed Pudding?

This tropical chia seed pudding makes a perfect breakfast or snack, and there are lots of tasty ways to build on those island flavors! While it’s great on its own, I love adding some crunchy granola or a handful of macadamia nuts on top for extra texture. For a more filling breakfast, serve it alongside some whole grain toast spread with almond butter, or pair it with a smoothie made from similar tropical fruits like papaya or passion fruit. If you’re serving this as dessert, a dollop of whipped coconut cream and a sprinkle of lime zest takes it to the next level.

Storage Instructions

Keep Fresh: Your chia seed pudding will stay good in an airtight container in the fridge for up to 5 days. I like to keep the fruit toppings separate from the pudding and add them just before serving – this keeps everything fresh and prevents the fruit from getting mushy.

Prep Ahead: This is a perfect make-ahead breakfast or snack! Mix up the chia pudding base the night before you plan to eat it. The pudding needs at least 4 hours to thicken properly, but overnight is even better – it gives the chia seeds plenty of time to work their magic and create that perfect pudding texture.

Serving Tip: When you’re ready to dig in, give your pudding a good stir to break up any clumps that might have formed. Then top with your fresh fruit and coconut chips. The coconut chips stay crunchiest when added right before eating, so I recommend storing them separately.

Preparation Time	15-20 minutes
Cooking Time	0-0 minutes
Total Time	15-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 25-30 g
• Fat: 80-90 g
• Carbohydrates: 320-350 g

Ingredients

• 1/2 cup chia seeds
• 340 ml creamy evaporated milk
• 1/2 cup light coconut milk
• 2 tablespoons coconut sugar
• 860 g mangoes, peeled and cut into cubes
• 1 cup pineapple, chopped
• 1/4 cup toasted coconut chips

Step 1: Prepare the Chia Pudding Mixture

In a large bowl, combine the chia seeds, NESTLÉ CARNATION Creamy Evaporated Milk, coconut milk, and sugar.

Stir the mixture well to ensure the chia seeds are evenly distributed throughout the liquid.

Once combined, cover the bowl and refrigerate it overnight.

This allows the chia seeds to absorb the liquid and transform into a thick, pudding-like consistency.

Step 2: Assemble the Chia Pudding Parfait

After the chia pudding has set and thickened overnight, gather four glasses for serving.

In each glass, begin to layer the chia pudding and the fruits: mango, pineapple, and coconut.

Start with a layer of chia pudding at the bottom, then add a layer of mango, followed by pineapple, and finish with coconut.

Repeat the layers until all the ingredients are used up, ensuring each glass has a balanced amount of each component.

Step 3: Serve and Enjoy

Once the layers are complete, your chia pudding parfaits are ready to serve.

They are best enjoyed chilled and can be a delicious treat for breakfast, a snack, or a dessert.

Serve immediately or refrigerate them until ready to enjoy.