Cacao Coconut Chia Cream (Printable Version)
Silky chocolate coconut pudding with chia seeds. A luscious dairy-free delight ready after chilling.
# Ingredient List:
→ Base
01 - 13.5 oz (1 can) full-fat coconut milk
02 - 3 tablespoons unsweetened cacao powder
03 - 1/4 cup pure maple syrup or agave syrup
04 - 1 teaspoon vanilla extract
05 - Pinch of sea salt
→ Chia
06 - 1/4 cup chia seeds
→ Toppings (optional)
07 - 2 tablespoons toasted coconut flakes
08 - 1 tablespoon cacao nibs
09 - Fresh berries or sliced banana
# How to Make It:
01 - In a medium mixing bowl, whisk together coconut milk, cacao powder, maple syrup, vanilla extract, and sea salt until completely smooth and well combined.
02 - Stir in the chia seeds, making sure they are evenly distributed throughout the liquid mixture.
03 - Cover the bowl and refrigerate for at least 2 hours, or overnight, until the mixture thickens to a creamy, pudding-like consistency as the chia seeds absorb the liquid.
04 - Stir the pudding thoroughly before serving. Spoon into individual cups or bowls, ensuring even distribution of the chia seeds.
05 - Top with toasted coconut flakes, cacao nibs, and fresh berries or sliced banana if desired.
# Expert Advice:
01 -
- It comes together in under ten minutes but tastes like you fussed over it for hours
- The texture transforms into something surprisingly luxurious while you go about your day
02 -
- The chia seeds need time to fully hydrate, so rushing the chilling time will leave you with a strange, grainy texture instead of creamy pudding
- If your coconut milk has separated at all, give the can a good shake or whisk it vigorously before you start measuring
03 -
- Pop your mixing bowl in the fridge for ten minutes beforehand to keep the coconut milk extra cold while you work
- Toast your coconut flakes in a dry pan until just golden for an incredible flavor boost