Chocolate Coconut Chia Pudding
Creamy, naturally sweetened chocolate chia pudding made with coconut milk, honey, and cocoa powder. It’s a quick and healthy no-cook breakfast that’s perfect for meal prep and easy to customize.
Equipment
- Mixing bowl or mason jar
- Whisk or spoon
- Mason jars or small containers (for storage/serving)
Ingredients
- 1 (13.5 ounce) can coconut milk, shaken well
- 5 tablespoons chia seeds
- 2-4 tablespoons honey
- 1 teaspoon vanilla
Optional to Serve:
- Yogurt
- Fresh berries
- Granola
Instructions
- In a medium bowl or large jar, whisk together the coconut milk, chia seeds, honey, and vanilla until fully combined.
- Let the mixture sit for 5 minutes, then whisk again to prevent clumping.
- Cover and refrigerate for at least 4 hours or overnight, until thickened to a pudding-like consistency.
- Stir before serving and portion into bowls or jars.
- Top with yogurt, fresh berries, and granola if desired.
Notes
For the best flavor, use a high-quality full-fat coconut milk like Goya or Chaokoh. Avoid coconut cream, which is too thick, or Thai Kitchen organic coconut milk, which can leave a bitter aftertaste in uncooked recipes.
Chia seeds need time to fully absorb the liquid. Stir twice-once at the beginning, and again after 5 minutes-before chilling.
For a smoother texture, blend the mixture before chilling or grind the chia seeds before mixing.