Chocolate Chia Pudding with Coconut Milk
A simple chocolate chia pudding made with canned lite coconut milk, cocoa powder, chia seeds and pure maple syrup, topped with sweetened flaked coconut.
Equipment
- Medium Bowl
- Whisk
- Spoon
- Refrigerator
Ingredients
Ingredients
- 1 cupcanned lite coconut milk
- 1/4 cupgood-quality cocoa powder
- 1 tablespoonpure maple syrup + more for a sweeter pudding if desired
- 1/4 cupchia seeds
- Pinchkosher salt
- 2 tablespoonssweetened flaked coconut
Instructions
Instructions
- In a medium bowl, combine 1 cup canned lite coconut milk, 1/4 cup good-quality cocoa powder, and 1 tablespoon pure maple syrup. Whisk vigorously until the cocoa is fully incorporated and the mixture is smooth, about 1 minute.
- Taste and add more maple syrup if you prefer a sweeter pudding.
- Stir in 1/4 cup chia seeds and a pinch of kosher salt until evenly distributed.
- Cover the bowl and refrigerate for at least 2 hours to thicken. After chilling, stir well to break up any clumps.
- Scoop the pudding into individual bowls or cups and top each with 2 tablespoons sweetened flaked coconut.
- Store leftovers in an airtight container in the refrigerator for 2–3 days.
Notes
6. Store leftovers in an airtight container in the refrigerator for 2–3 days.