Chocolate Coconut Chia Pudding is a rich, creamy chia pudding made with canned coconut milk, raw cacao, and a touch of cinnamon. It's ready in 5 minutes once the base is prepped. Naturally dairy-free, gluten-free, and satisfying enough for breakfast or a quick snack.
I like to make a big batch of the chia seed pudding base on Sundays. It keeps well in the fridge for up to 5 days, and I can flavor it differently each morning depending on what I feel like.
This chocolate coconut version is one I keep coming back to. It has a rich, deep chocolate flavor similar to my chocolate chia mousse, but with a thicker, more pudding-like texture. Let's make it!
Why You'll Love This Recipe
- Ready in 5 minutes: As long as you have the chia pudding base prepped ahead, this comes together almost instantly — just mix, top, and enjoy.
- Rich chocolate flavor: The combination of raw cacao, cinnamon, and coconut milk creates a deep, satisfying chocolate taste without any refined sugar.
- Naturally dairy-free: Made entirely with plant-based ingredients, so it fits most dietary needs without any swaps needed.
- Great for meal prep: Make a big batch of the base on Sunday and flavor it differently throughout the week.
- Easy to customize: Change up the toppings, swap the milk, or adjust the sweetness to make it exactly how you like it.
Ingredients & Notes
Here's what you need to make this recipe:
- Cacao powder: I use raw cacao powder for a deep chocolate flavor. Cocoa powder is a great alternative.
- Cinnamon Powder: Adds a natural, subtle, sweet taste that pairs well with the chocolate flavor.
- Powdered Monk Fruit: Use a powdered sweetener so it can easily dissolve into this delicious pudding. Otherwise, powder regular Monk Fruit sweetener using a small blender or coffee grinder.
- Canned coconut milk: Adds a delicious creaminess. You can use full-fat coconut milk or go for light coconut milk if preferred. Use leftovers to make nice cream.
- Overnight chia seed pudding: I use ½ cup for 2 servings, but you can add less or more. It's the main ingredient and has to be prepped in advance.
- Optional toppings: Cacao nibs, coconut flakes, dark chocolate chips or shavings, chopped walnuts.
How To Make It
Step One - In a small or medium bowl, mix the dry ingredients until well combined.
Step Two - Stir in the coconut milk until well incorporated.
Step Three - Stir in the prepared chia seed pudding base until well combined. Add the toppings. Enjoy immediately, or store in a small mason jar with a lid to take it to-go.
Variations & Substitutions
- Swap the milk: Use unsweetened almond milk or oat milk for a slightly different flavor and texture.
- Add fruit: Dried fruit or fresh berries add a natural sweetness that pairs well with chocolate. Pineapple or kiwi works surprisingly well, too.
- Change the sweetener: Swap monk fruit for maple syrup if preferred. Start with one tablespoon and taste before adding more. Coconut sugar is another option.
- Mix up the toppings: Feel free to use whatever toppings you love. A handful of crunchy steel-cut oat granola adds a great texture contrast.
Recipe FAQs
Yes! Simply multiply the ingredients to make as many servings as you need. It stores well in the fridge, so it's a great option for meal prep.
Store it in an airtight container or covered jar in the fridge for up to 5 days. If it thickens too much over time, just stir in a little extra milk to loosen it up.
Yes — the base needs to be prepped ahead of time, either a few hours in advance or overnight. Once you have it ready, this recipe comes together in about 5 minutes.
More Chia Seed Recipes You Might Like
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! — Mariska
📖 Recipe
Chocolate Coconut Chia Pudding
Mariska RamondinoIngredients
- ¼ cup cacao powder 33 grams
- ½ teaspoon cinnamon powder
- 5 teaspoons powdered Monk Fruit
- ½ cup coconut milk 100 ml
- ½ cup overnight chia seed pudding (see note) 134 grams
- Chopped nuts, chocolate bits, and coconut flakes for garnish and as desired.
Instructions
- Place all the dry ingredients in a small bowl and stir to combine.¼ cup cacao powder, ½ teaspoon cinnamon powder, 5 teaspoons powdered Monk Fruit
- Stir in the coconut milk until well incorporated with the dry ingredients.½ cup coconut milk
- Then stir in the prepared chia seed pudding until well combined.½ cup overnight chia seed pudding (see note)
- Place in a small serving jar and top with nuts, chocolate bits and coconut flakes. Enjoy!Chopped nuts, chocolate bits, and coconut flakes for garnish and as desired.
Notes
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Hanna says
I have an issue with this recipe because it's making me want to eat it every day. Seriously it's delicious!