alive logo

Chocolate Chia Seed Pudding with Toasted Coconut

Serves 4.


    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.



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


    Chocolate Chia Seed Pudding with Toasted Coconut


    • 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)


    Per serving:

    • calories291
    • protein8g
    • fat20g
      • saturated fat12g
      • trans fat0g
    • carbohydrates25g
      • sugars10g
      • fibre12g
    • sodium a130mg



    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.


    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.


    Like this recipe?

    This recipe is part of the Cooking with Superseeds collection.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.