Chocolate Almond Coconut Chia Pudding (Printable Version)
Creamy chocolate pudding with nutty almonds and tropical coconut flavors, ideal for breakfast or dessert.
# Ingredient List:
→ Base
01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk
03 - 1/2 cup canned full-fat coconut milk
04 - 1/4 cup unsweetened cocoa powder
05 - 1/4 cup pure maple syrup or agave nectar
06 - 1 tsp vanilla extract
07 - 1/4 tsp sea salt
→ Toppings
08 - 1/4 cup toasted sliced almonds
09 - 1/4 cup unsweetened shredded coconut
10 - Fresh berries or dark chocolate shavings
# How to Make It:
01 - In a medium bowl, whisk together almond milk, coconut milk, cocoa powder, maple syrup, vanilla extract, and salt until smooth and well combined.
02 - Add chia seeds and stir thoroughly to distribute evenly throughout the mixture.
03 - Cover the bowl and refrigerate for at least 4 hours, or overnight, stirring once after the first 30 minutes to prevent clumping.
04 - Once set, stir again and divide the pudding into serving glasses or bowls.
05 - Garnish with toasted sliced almonds, shredded coconut, and any desired toppings before serving.
# Expert Advice:
01 -
- It comes together in literally ten minutes and feels like having dessert for breakfast without any guilt
- The texture transforms overnight into something luxuriously creamy that keeps you satisfied for hours
02 -
- Stirring after thirty minutes is the difference between creamy pudding and weird gelatinous blobs
- The pudding keeps for five days in the fridge which means you can make a big batch on Sunday and be set for the week
03 -
- Use a mason jar to mix everything then just put the lid on and pop it directly in the fridge for fewer dishes to wash
- Let the pudding sit on the counter for ten minutes before serving to take the chill off