Chocolate coconut chia pudding

Chocolate coconut chia pudding is super easy to make with just a few pantry ingredients. It is a healthy breakfast or even and a low calorie dessert loaded with chocolate flavor.

Another one of my favourites for meal prepping breakfast are these Cinnamon Roll Chia Pudding or this Tiramisu Overnight Oats.

Ingredients

Making this Chocolate coconut chia pudding is really easy, all you need are a few basic pantry ingredients.

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Coconut milk, for a creamy texture and coconut flavor. Use the coconut milk for drinking, not the one from a can. Other non-dairy milk can also be used to keep this recipe vegan, like oat milk or soy milk. Normal milk can also be used for non vegan.
• Cocoa powder, unsweetened and preferably high quality for a richer chocolate taste.
• Shredded coconut, unsweetened. If using sweetened, taste the chia pudding before adding any maple syrup since it has a lot of sugar.
• Maple syrup, or other liquid sweeteners like agave syrup can also be used. Brown sugar or coconut sugar are two other great substitutions. Make sure to taste the chia pudding and add more to taste.
• Vanilla extract, the vanilla flavor goes so well with the chocolate and coconut.
• Chia seeds, the all important ingredient for making this chia pudding recipe.
• Topping: yoghurt, coconut and chocolate if desired.

See recipe card for quantities.

Instructions

Making this coconut chocolate chia pudding recipe is really easy. Just follow along with the step-by-step photos below. 

For the full instructions, see the recipe card at the bottom.

Step 1: Start by stirring the cocoa powder with a little of the coconut milk until it is a smooth consistency. 

Step 2: Pour in the remaining milk, maple syrup and vanilla extract.

Step 3: Stir until no lumps of the cocoa powder remains.

Step 4: Add the chia seeds and coconut.

Step 5: Stir together all the ingredients very well, cover and place in the fridge for at least 4 hours.

To serve, give the chocolate coconut chia pudding a good stir. Divide in two serving containers and top with a little yoghurt, coconut and chocolate if desired.

Hint: Taste the chia pudding and add more maple syrup to taste for a sweeter breakfast. For a looser consistency, stir in a little extra milk.

More chia pudding recipes to try Chai Spiced Chia Pudding or this Tiramisu Chia Pudding.

Substitutions and Variations

• Vegan – To keep this coconut and chocolate chia pudding vegan, use only plant-based milk and yoghurt as well as chocolate topping. 
• Extra protein – For an extra protein boost, replace 1 tablespoons of chocolate protein powder, instead of 1 tablespoon of the cocoa powder.
• Toppings – A dollop of yoghurt and for some crunch, top with some coconut flakes and chocolate. Some granola also tastes great and ads a great crunch. A drizzle of maple syrup tastes great too. 

Some great granola recipes for topping are this Peanut butter chocolate granola or this Air Fryer Granola also see this Healthy Pecan Granola.

Storage

Store the chia pudding in an airtight container in the fridge until ready to eat. To keep the chia pudding and the toppings fresher for longer, store the chia pudding without any toppings, wait until you are ready to serve. This will keep the the toppings fresh and crispy, and the chia pudding will keep longer. 

The chia pudding lasts in the fridge for about 3-5 days stored in airtight containers.