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!
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Servings: 2
Ingredients
- ¼ cup Chia Seeds
- 2 tablespoons Cocoa Powder
- ¼ cup Plant-Based Yogurt unsweetened
- 2 tablespoons Maple Syrup or to taste
- ½ teaspoon Vanilla Extract optional
- Pinch of Salt
- 1 cup Carton Coconut Milk see note
Instructions
- Add the chia seeds, cocoa powder, plant-based yogurt, maple syrup, vanilla extract and salt to a jar or shallow bowl.
- Whisk or stir very well until the cocoa powder is fully dissolved and no clumps remain.
- Pour in the coconut milk and whisk to combine.
- 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.
- 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!
Notes
This recipe is tested with carton coconut milk, which creates a creamy but spoonable pudding. Using canned coconut milk will result in a much thicker, mousse-like texture.
Makes 2 large servings or 3-4 smaller servings.
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