Chocolate Chia Pudding with Coconut Milk
This Chocolate Chia Pudding with Coconut Milk is SO EASY! Creamy, chocolatey, and nutritious—perfect for breakfast, snack, or dessert.
Equipment
- Mixing Bowl
- Whisk or Spoon
- Measuring cups and spoons
- Sealable container
Ingredients
- 1 cup canned lite coconut milk
- 1/4 cup good-quality cocoa powder
- 1 tablespoon pure maple syrup plus more for a sweeter pudding, if desired
- 1/4 cup chia seeds
- pinch kosher salt
- 2 tablespoons sweetened flaked coconut
Instructions
- In a mixing bowl, whisk together the canned coconut milk, good-quality cocoa powder, pure maple syrup, and a pinch of kosher salt. Make sure the cocoa powder is fully incorporated into the coconut milk to avoid clumps.
- Once the mixture is smooth, add the chia seeds. Stir well to ensure that the seeds are evenly distributed throughout the pudding base.
- Cover the bowl with plastic wrap or transfer the mixture to a sealable container. Place it in the refrigerator for at least 2 hours, but ideally overnight. This allows the chia seeds to absorb the liquid and thicken the pudding.
- After the pudding has set, give it a good stir. Taste it and add more maple syrup if you prefer a sweeter flavor. Serve the pudding in small bowls or jars, and sprinkle with sweetened flaked coconut on top for a delightful crunch.
Notes
- Use full-fat coconut milk instead of lite for a richer, creamier pudding.
- For best texture, let the pudding sit overnight to allow chia seeds to fully expand.
- This pudding stores well in the refrigerator for up to five days in an airtight container.
- Try different sweeteners like agave nectar or honey to customize sweetness.
- Top with fresh or seasonal fruits to vary flavors throughout the year.