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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.


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    This recipe is part of the Cooking with Superseeds collection.



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