Chocolate Chia Pudding with Coconut Milk

This Chocolate Chia Pudding with Coconut Milk is creamy, rich, and naturally dairy-free. Made with carton coconut milk, cocoa powder, and chia seeds, it has a smooth, creamy texture and can be enjoyed for breakfast, snack, or dessert!

This recipe is tested using carton coconut milk, which creates a creamy but not overly thick chia pudding.

Canned coconut milk can also be used if you prefer a much thicker, mousse-like texture.

It's perfect for make-ahead breakfasts, snacks, or a lighter chocolate dessert.

This recipe has been updated with improved instructions, helpful tips, and minor ingredient adjustments.

Ingredients

This chocolate coconut milk chia pudding uses simple pantry ingredients and comes together with minimal prep.

Plant-Based Yogurt: Adds extra richness and body to the pudding. Use unsweetened yogurt to keep the sweetness balanced.

Carton Coconut Milk: Provides a smooth base and pairs well with chocolate. Shake before measuring for consistency.

Cocoa Powder: Use unsweetened natural cocoa powder or cacao powder. Whisk it thoroughly with the other ingredients before adding the milk to help prevent lumps and ensure a smooth mixture.

Salt: Enhances chocolate flavor and balances sweetness. Don't skip it.

See recipe card for quantities.

How to Make This Recipe

This chocolate chia pudding comes together in just a few minutes and sets up in the fridge while you do literally anything else!

The full written recipe can be found in the recipe card below.

Step 1: Add the chia seeds, cocoa powder, plant-based yogurt, maple syrup, vanilla extract and salt to a jar or shallow bowl.

Step 2: Whisk or stir very well until the cocoa powder is fully dissolved and no clumps remain.

Step 3: Pour in the coconut milk and whisk to combine.

Step 4: Let the mixture sit for 5 minutes, then stir once more. This helps prevent the chia seeds from sinking to the bottom and prevents clumping.

Step 5: Cover and refrigerate for at least 6 hours, but preferably overnight, until thick and pudding-like.

Stir the pudding before serving then top with desired toppings!

Note: If you prefer an extra thick pudding use canned coconut milk or you can increase the chia seeds by 1-2 tablespoons. 

Substitutions & Variations

Customize this coconut milk chia pudding by swapping the coconut milk or yogurt or using different sweeteners!

Milk: I used carton coconut milk for a creamy pudding that pairs well with the chocolate flavor but you can substitute with almond, soy, oat, or cashew milk!

Sweetener: Maple syrup is my go-to, but you can use agave. Adjust to taste.

Chocolate: Cocoa powder gives a rich chocolate flavor but you can also mix in vegan chocolate chips!

Yogurt: Plant-based yogurt adds creaminess. Use cashew, coconut, or soy yogurt or skip it entirely. 

Add-ins: Stir in peanut butter, almond butter, or your favorite nut butter.

If you prefer an extra thick pudding use canned coconut milk or increase the chia seeds by 1-2 tablespoons. 

Topping Ideas

Chia pudding is delicious on its own, but toppings make it even better!

• Fresh fruit: Strawberries, raspberries, blueberries, or banana slices are great toppings and pair well with the chocolate flavor.
• Nut butter: Peanut, almond, or cashew butter are great drizzled over the top.
• Add a crunch: Vegan Hemp Seed Granola or chopped nuts add a nice crunchy texture!
• Chocolate: Drizzle melted chocolate or sprinkle chocolate chips for a more dessert like chia pudding.
• For a lighter, chocolate-free version, try my Oat Milk Chia Pudding, or if you want a chocolate-and-banana combo, the Chocolate Banana Chia Pudding is a delicious option.

Tips & Tricks

Wait 5-10 minutes after mixing, then stir again before refrigerating. This prevents chia seeds from clumping or settling at the bottom.

Sweeten to taste. Start with 1-2 tablespoons of maple syrup, then adjust to your preference.

Prevent clumps by whisking all ingredients except the milk first, then slowly add the coconut milk for a smooth mixture.

If you don't love the seed texture, blend the pudding for an extra creamy consistency.

Refrigerate for at least 6 hours but preferably overnight to let the chia seeds expand and thicken.

Storage

Chia pudding is ideal for meal prep because it keeps well in the fridge. Store in an airtight container or glass jar for up to 5 days.

This recipe makes two large servings or four smaller snack-sized portions.

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