Cocoa Almond Coconut Chia Pudding (Printable Version)
Creamy no-bake cocoa coconut pudding with crunchy almonds and nutrient-rich chia seeds for a wholesome treat.
# Ingredient List:
→ Base
01 - 1 can (13.5 fl oz) full-fat unsweetened coconut milk
02 - 3 tbsp unsweetened cocoa powder
03 - 4 tbsp pure maple syrup or agave syrup
04 - 1 tsp vanilla extract
05 - Pinch of sea salt
→ Chia Layer
06 - 6 tbsp chia seeds
→ Topping
07 - 1.8 oz toasted sliced almonds
08 - 1.1 oz unsweetened shredded coconut
09 - 0.7 oz dark chocolate (70% cacao or higher), shaved or grated (optional)
10 - Fresh berries (optional)
# How to Make It:
01 - In a medium mixing bowl, whisk together the coconut milk, cocoa powder, maple syrup, vanilla extract, and sea salt until the mixture is completely smooth and no cocoa lumps remain.
02 - Add the chia seeds to the cocoa mixture and stir thoroughly, making sure the seeds are evenly dispersed throughout.
03 - Cover the bowl and refrigerate. After 30 minutes, remove and stir once more to break up any clumps that may have begun forming.
04 - Return the mixture to the refrigerator and chill for at least 2 hours total, or leave overnight, until it reaches a thick, pudding-like consistency.
05 - Once fully set, give the pudding one last stir, then spoon evenly into four serving glasses or bowls.
06 - Garnish each portion with toasted sliced almonds, shredded coconut, shaved dark chocolate, and fresh berries if desired. Serve chilled.
# Expert Advice:
01 -
- It requires exactly zero cooking and almost zero effort, which means you can make it at midnight in your pajamas without regret.
- The texture lands somewhere between mousse and pudding, and it somehow feels indulgent while being genuinely good for you.
02 -
- That second stir after 30 minutes is not optional, because chia seeds settle at the bottom and form a solid layer if you forget.
- Full fat coconut milk is non negotiable here, as light coconut milk will give you a thin, watery pudding that never sets properly.
03 -
- Toast the almonds in a dry pan for two minutes and your kitchen will smell incredible while the flavor intensifies dramatically.
- Shake the can of coconut milk vigorously before opening, because separated coconut milk creates lumps that are hard to whisk out.