Chocolate Chia Pudding with Coconut Milk
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.
- Prep Time: 10 minutes
- Chill Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 4
- Category: Breakfast
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.