Creamy Kiwi Chia Pudding Recipe for Fresh Breakfast

This Kiwi Chia Pudding combines coconut milk, fresh kiwi and a touch of maple syrup for a wholesome breakfast or a refreshing afternoon snack.

After making my Strawberry Coconut Chia Pudding, I enjoyed experimenting with different fruit pairings. One of my favorite discoveries is this Kiwi Chia Pudding. Growing up in Brazil, I often ate kiwi and love its bright flavor and creamy texture in this recipe.

Kiwi works wonderfully with coconut milk — the fruit adds natural sweetness and a silky mouthfeel that blends beautifully with the pudding. Using simple, wholesome ingredients, this recipe delivers a flavorful, satisfying dish that’s easy to prepare.

This pudding is ideal for meal prep: mix it the night before and you’ll have breakfast ready in the morning. It’s refreshing, nutritious and uses just six ingredients. Try it and enjoy — then let me know how it turned out.

Kiwi Chia Pudding

Author:
Olivia Ribas

2 people

10 minutes

5 hours

Kiwi Chia Pudding is made with coconut milk, kiwi fruit, and maple syrup. It’s a great option for a wholesome breakfast or a snack in the afternoon.

Ingredients

3 tbsp chia seeds
1 cup almond milk (or milk of choice)
1 tbsp maple syrupor honey
1 tsp pure vanilla extract
1 cup kiwidiced
1 tbsp coconut flakes
Berries, to top

Instructions

In a medium bowl, whisk together chia seeds and almond milk until smooth and free of lumps.
Add the maple syrup and vanilla extract, mixing well to combine.
Cover the bowl and refrigerate for about 4–5 hours, or overnight, until the mixture thickens.
When ready to serve, puree the diced kiwi in a blender or food processor until smooth.
Stir the pureed kiwi into the set chia pudding until evenly combined.
Spoon into serving glasses or bowls and top with coconut flakes and fresh berries.

Notes

You can swap almond milk for cow’s milk, cashew milk, coconut milk or another milk of your choice.
Whisk thoroughly when mixing the chia and milk to prevent lumps. If needed, let the mixture sit a few minutes and whisk again.
For best flavor use real vanilla extract rather than artificial flavoring.
To store: Keep the pudding in an airtight container in the refrigerator for up to 4 days.
To freeze: Freeze in a freezer-safe container for up to 2 months; thaw in the refrigerator overnight before serving.

Nutrition

Serving: 1/2,
Calories: 218kcal,
Carbohydrates: 29g,
Protein: 5g,
Fat: 10g,
Fiber: 8g,
Sugar: 19g

Nutrition information is automatically calculated and should be used as an approximation.

More Chia Recipes!

Raspberry Chia Pudding

Strawberry Coconut Chia Pudding