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Food

Chocolate Chia Seed Pudding with Toasted Coconut

Serves 4.

Written by
Chocolate Chia Seed Pudding with Toasted Coconut
Chia seeds, cocoa, and coconut milk combine to make a dessert-worthy and omega-3-packed instant pudding. There’s no heat required, and the recipe can be adjusted to suit your mood with more or less sweetener, a pure vanilla version, or crushed raspberries folded in for a fruity switch-up. [callout]

Tip

Try a smooth version of this recipe by puréeing in a blender after it’s chilled. [/callout]

Ingredients

  • 1 1/2 cups (350 mL) unsweetened plain coconut milk beverage (not thick canned) or unsweetened plain soy milk
  • 1/3 cup (80 mL) chia seeds
  • 1/4 cup (60 mL) unsweetened cocoa powder or raw cacao powder
  • 2 Tbsp (30 mL) maple syrup or agave
  • 1 tsp (5 mL) vanilla extract
  • 1/8 tsp (0.5 mL) salt
  • 1/3 cup (80 mL) unsweetened coconut chips or shredded coconut
  • Fresh fruit, for serving (optional)

Nutrition

Per serving:

  • calories 291
  • protein 8g
  • fat 20g
    • saturated fat 12g
    • trans fat 0g
  • carbohydrates 25g
    • sugars 10g
    • fibre 12g
  • sodium a 130mg

Directions

01
In large bowl, whisk milk, chia seeds, cocoa powder, maple syrup, vanilla, and salt until combined. Set aside for 30 minutes and whisk again before transferring to airtight container. Refrigerate for at least 5 hours, or overnight.
02
In skillet, toast coconut over medium heat until light brown. Stir chilled chia pudding well before spooning into bowls. Garnish with toasted coconut and fresh fruit, if using. Serve chilled.

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