Rich, chocolatey, and made with just a handful of ingredients, this chia pudding takes about 10 minutes to put together and chills overnight in the fridge. It’s a no cook make-ahead breakfast that has four servings ready to grab all week.
Recipe Highlights
- No cooking required! Just whisk, wait, and refrigerate
- Makes 4 servings so you have breakfast ready for most of the week
- Full fat coconut milk gives it a thick, creamy texture without any dairy
- Cocoa powder adds real chocolate flavor without melting anything or turning on the stove
- Customize with your favorite toppings like fresh fruit, granola, or coconut flakes
How to Make It
Follow these step-by-step visual instructions to make this recipe.
Step 1: Mix the Base
Combine the coconut milk, maple syrup, vanilla extract, and salt in a medium bowl. Whisk until smooth.
Tip: If this is your first time using Coconut milk you’ll want to shake your coconut milk can before opening it to ensure that the thick cream has mixed with the thinner milk. Once the can is open use scoop out the cream on the top of the can to separate it from the milk for this recipe.
Step 2: Add the Chia Seeds
Stir in the cocoa powder and chia seeds until everything is fully combined. Set the bowl aside for 10 minutes to let the mixture start to thicken.
Step 3: Portion the Pudding
Give the mixture another whisk, then divide it between your serving jars or containers.
Step 4: Chill
Cover and refrigerate for at least 3 hours, or overnight. Serve topped with fresh fruit, berries, granola, coconut flakes, or a drizzle of maple syrup.
Find the measurements and full recipe below in the recipe card!
Storage and Leftovers
Stored covered in the fridge, this chia pudding keeps for up to 5 days. Mason jars or airtight containers both work well. If your toppings are fresh fruit or granola, store those separately and add them right before serving so they stay fresh.
Frequently Asked Questions (FAQs)
What is chia pudding?
Chia pudding is made by soaking chia seeds in liquid overnight. As they sit, the seeds absorb the liquid and swell up, creating a thick, pudding-like texture without any cooking or baking required.
What are chia seeds?
Chia seeds are tiny seeds from the Salvia Hispanica plant. They’re tasteless on their own, which makes them easy to flavor any way you like. In pudding, they act as a natural thickener.
Why didn’t my chia pudding thicken?
The most common reason is the ratio of seeds to liquid being off. Make sure you’re using the full amount of chia seeds and give it a second whisk after the first 10 minutes before refrigerating. Overnight is the most reliable set time.
Can I use a different milk?
Yes, any non-dairy milk works but full fat coconut milk gives you the richest, creamiest result. Oat milk or cashew milk are the next best options.
How long does it keep?
Stored covered in the fridge, this pudding keeps for up to 5 days, making it a great Sunday meal prep option.
Chocolate Chia Pudding with Coconut Milk
- Prep Time: 10 minutes
- Chill Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4
- Category: Breakfast
Description
This chocolate chia pudding is made with full fat coconut milk, cocoa powder, and maple syrup for a rich, creamy breakfast you can prep in 10 minutes. Make it the night before and breakfast is ready to grab all week.
Ingredients
- 14 ounce can Coconut Milk ( 1 2/3 cups or 400 ml)
- 1/2 cup Chia Seeds (95 grams)
- 4 tablespoon Unsweetened Cocoa Powder (30 grams)
- 2–3 tablespoon Maple Syrup (30-45 ml)
- 1 teaspoon Vanilla Extract (5 ml)
- 1/4 teaspoon Salt (2 grams)
Instructions
- Combine cocoa powder and salt in a medium bowl.
- Add 2-3 tbsp/30-45ml of coconut milk to the cocoa powder and use a whisk to stir into a thick paste.
- Add 3-4 tbsp/45-60ml more coconut milk, whisking until smooth.
- Stir in the maple syrup and vanilla extract.
- Add in the remaining coconut milk and the chia seeds. Whisk until everything is combined.
- Set aside for 10 minutes to thicken slightly.
- Once starting to thicken, give the mixture another whisk and distribute into serving dishes.
- Cover and place in the fridge for at least 2-3 hours or overnight.
- Serve with cut fruit, berries, coconut flakes, shaved chocolate, granola, or a drizzle of maple syrup.
Notes
- Use more maple syrup for a more dessert like chia pudding. If you like puddings really sweet, you can go up to 4 tbsp/60ml maple syrup.
- For a hint of orange, replace the vanilla extract with up to 2 tsp/10ml of orange liqueur or some orange zest.
