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Chocolate Chia Pudding with Coconut Milk

Two jars of chia pudding with fruit in them.
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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

  1. Combine cocoa powder and salt in a medium bowl.
  2. Add 2-3 tbsp/30-45ml of coconut milk to the cocoa powder and use a whisk to stir into a thick paste.
  3. Add 3-4 tbsp/45-60ml more coconut milk, whisking until smooth.
  4. Stir in the maple syrup and vanilla extract.
  5. Add in the remaining coconut milk and the chia seeds. Whisk until everything is combined.
  6. Set aside for 10 minutes to thicken slightly.
  7. Once starting to thicken, give the mixture another whisk and distribute into serving dishes.
  8. Cover and place in the fridge for at least 2-3 hours or overnight.
  9. 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.

Find it online: https://www.thesolospoon.com/chocolate-chia-pudding-coconut-milk/