Last week, I was experimenting with ways to make my morning routine more special, and I stumbled upon this absolutely dreamy Rose Coconut Chia Seed Pudding.
Trust me, this recipe has completely transformed my breakfast game!
There’s something so romantic and luxurious about the delicate floral notes of rose paired with creamy coconut – it feels like treating yourself to a spa breakfast right at home.
Plus, Isabella has been asking for “prettier” breakfasts lately, and this gorgeous pink pudding definitely fits the bill.
If you’re looking for more protein-packed morning options, you’ll love my cottage cheese smoothie recipes too!
Why You Will Love This Rose Coconut Chia Seed Pudding
- Incredibly easy just mix ingredients and let the fridge do the work overnight
- Ready in minutes perfect for busy mornings when you need something nutritious fast
- Naturally beautiful that soft pink color from rose petal jam is absolutely stunning
- Packed with nutrition loaded with omega-3 fatty acids, fiber, and plant-based protein
- Customizable sweetness adjust the rose petal jam to your taste preferences
- Make-ahead friendly prep multiple servings for the entire week
Ingredients For Rose Coconut Chia Seed Pudding
- 1/2-1 cups unsweetened organic full-fat coconut milk
- 1-1 1/2 cups water or plant-based milk
- 1/4 cup chia seeds
- 2 tablespoons rose petal jam
- 1/2 teaspoons cinnamon
- pinch salt
How To Make The Perfect Rose Coconut Chia Seed Pudding
- Measure your liquids carefully. You want a total of 2 cups of liquid. Use the amount of coconut milk you prefer, then add the necessary amount of water or plant-milk.
- Combine all ingredients in a large mason jar or bowl. I like using a mason jar because it makes storage so much easier!
- Whisk thoroughly to make sure the rose petal jam is completely dissolved and there are no clumps. This step is super important for that beautiful, even pink color.
- Let it set for 3 hours or overnight in the fridge. The chia seeds will absorb the liquid and create that perfect pudding-like texture.
- Stir before serving to redistribute any settled ingredients. For optimal digestion, I recommend letting it come to room temperature before consuming.
Pro Tips For Perfect Chia Seed Pudding
The key to getting that creamy, restaurant-quality texture is using full-fat coconut milk.
Don’t skip this! The fat content makes all the difference in creating that luxurious mouthfeel.
If you want extra creaminess, try blending the mixture for 30 seconds after it’s set.
This breaks down any remaining chia gel pockets and creates an ultra-smooth consistency.
Storage & Reheating Your Rose Chia Pudding
This Rose Coconut Chia Seed Pudding will keep beautifully in the refrigerator for up to 5 days.
Store it in individual mason jars or airtight containers for grab-and-go convenience.
No reheating necessary! This pudding is meant to be enjoyed cold or at room temperature.
If you prefer it less chilled, simply let it sit out for 10-15 minutes before eating.
The texture actually improves after the first day as the chia seeds continue to absorb the liquid and develop that perfect gel consistency.
Creative Variations For Your Rose Coconut Chia Seed Pudding
Coconut milk substitutions: If you’re trying to gain weight, you may opt for 2 cups of coconut milk instead of diluting with water.
You can substitute with any plant-based milk of your choice – almond milk, oat milk, or cashew milk all work wonderfully.
Make it a parfait: Layer your rose chia pudding with fresh berries, granola, or chopped nuts for added texture and nutrition.
Strawberry rose version: Add 1 cup of frozen strawberries to a small saucepan with 2 tablespoons water.
Bring to a boil, then reduce heat to low and simmer until broken down (about 10 minutes).
Swirl this compote into your pudding for extra fruity goodness.
Optional add-ins: Try chopped dates for natural sweetness, goji berries for antioxidants, or a sprinkle of vanilla extract for extra flavor depth.
FAQs About Rose Coconut Chia Seed Pudding
How long should you soak chia seed pudding?
Soak chia pudding for at least 3 hours or overnight in the fridge for best texture and optimal gel formation.
I personally prefer the overnight method because it gives the chia seeds plenty of time to fully expand and create that perfect pudding consistency.
How to get chia pudding creamy?
Use full-fat coconut milk, blend the mixture after soaking, and make sure you have the proper liquid-to-chia ratio (about 8:1) for maximum creaminess.
The fat content in coconut milk is what creates that rich, indulgent texture we’re after.
Can I eat chia pudding every day?
Yes, chia pudding can be eaten daily as it’s rich in fiber, omega-3s, and protein, but start with smaller portions if you’re new to chia seeds.
Your digestive system needs time to adjust to the high fiber content.
Is 2 tablespoons of chia seeds a day too much?
No, 2 tablespoons (about 1 ounce) is within the recommended daily amount and provides excellent nutritional benefits without adverse effects for most people.
This amount gives you about 10 grams of fiber and 4 grams of protein!
Conclusion
This Rose Coconut Chia Seed Pudding has become my go-to when I want something that feels special but doesn’t require any actual cooking skills.
The combination of creamy coconut, delicate rose, and satisfying chia seeds creates the perfect balance of indulgence and nutrition.
I absolutely love how this recipe makes healthy eating feel luxurious rather than restrictive.
Henry was skeptical about the rose flavor at first, but now he requests this pudding for weekend breakfasts!
Give this recipe a try and let me know how you customize it – I’m always excited to hear about your variations!
Don’t forget to save this to Pinterest for easy access later.
Happy cooking!
Recipes You May Like
- Cottage Cheese Blueberry Muffins Another protein-packed breakfast option that’s perfect for meal prep
- Blueberry Cottage Cheese Breakfast Bake A family-friendly breakfast that’s as nutritious as it is delicious
- High Protein Snacks More ideas for keeping your energy levels steady throughout the day
Perfect Rose Coconut Chia Seed Pudding – Make Ahead Breakfast
- Total Time: 3 hours
- Yield: 2 servings
- Diet: Vegan
Description
This absolutely dreamy Rose Coconut Chia Seed Pudding combines delicate floral notes of rose with creamy coconut for a luxurious spa-like breakfast experience. Perfect for busy mornings and naturally beautiful with its stunning pink color.
Ingredients
- 1/2–1 cups unsweetened organic full-fat coconut milk
- 1–1 1/2 cups water or plant-based milk
- 1/4 cup chia seeds
- 2 tablespoons rose petal jam
- 1/2 teaspoons cinnamon
- pinch salt
Instructions
- Measure your liquids carefully. You want a total of 2 cups of liquid.
- Use the amount of coconut milk you prefer, then add the necessary amount of water or plant-milk.
- Combine all ingredients in a large mason jar or bowl.
- Whisk thoroughly to make sure the rose petal jam is completely dissolved and there are no clumps.
- Let it set for 3 hours or overnight in the fridge.
- Stir before serving to redistribute any settled ingredients.
- For optimal digestion, let it come to room temperature before consuming.
Notes
Use full-fat coconut milk for the creamiest texture. Store in refrigerator for up to 5 days. For extra smoothness, blend the mixture for 30 seconds after it’s set.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Method: No Cook
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 10g
- Protein: 4g
- Cholesterol: 0mg
So delicious and refreshing! Loved the rose and coconut flavor combo
My new favorite healthy dessert—so delicate and tasty