I love how quickly this comes together—just whisk, rest, and chill. The chocolate flavor is deep and satisfying, the coconut milk adds gorgeous creaminess, and the chia seeds give the pudding a smooth, lightly textured finish. It’s perfect for meal prep, breakfast, snacks, or dessert, and it’s naturally dairy-free until you add toppings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
⅓ cocoa powder ⅓ cup maple syrup 1 tsp ground cinnamon (optional) ½ tsp sea salt 1 ¼ cup water 1 cup coconut milk ¾ cup chia seeds
To serve Yoghurt of your choice Grated chocolate or cacao nibs
Directions
I start by placing the cocoa powder, maple syrup, cinnamon, and salt in a medium bowl. I mix until everything is fully combined, then add ¼ cup of the water. I whisk until a smooth, lump-free paste forms—this step makes the final pudding silky.
I pour in the rest of the water and the coconut milk, whisk again, then add the chia seeds. I mix until the seeds are evenly incorporated. After letting the mixture sit for a few minutes, I whisk again to break up any clumps. I repeat this once more after another 5 minutes to ensure an even consistency.
Once the pudding is smooth, I spoon it into six small serving jars, cover them, and refrigerate for at least 3 hours so it can set. I enjoy it chilled with yogurt and grated chocolate.
Servings and Timing
Servings: 6 Prep time: 10 minutes Chill time: at least 3 hours Total time: about 3 hours 10 minutes
Variations
Sometimes I add a splash of vanilla extract for extra warmth or stir in espresso powder for a mocha version. I also enjoy replacing some of the water with almond milk to make it even creamier. Fresh berries, nut butter, or toasted coconut make great toppings too.
Storage/Reheating
I store the pudding in the fridge for up to 5 days. It stays thick and creamy. If it thickens too much over time, I stir in a splash of water or milk. This pudding isn’t meant to be reheated—I always enjoy it chilled.
FAQs
Why is my chia pudding lumpy?
Chia seeds tend to clump, which is why I whisk several times. Breaking up the seeds early ensures a smooth texture.
Can I use a different milk?
Yes, any milk works. I often use almond or oat milk when I want a lighter pudding.
Can I adjust the sweetness?
Absolutely—I increase or decrease the maple syrup to taste.
Can I blend it to make it smoother?
Yes, blending makes it more like a mousse. I do this when I want a silky texture.
Can I add protein powder?
Yes, but I whisk it with the cocoa and syrup first so it dissolves well.
Does it freeze well?
Chia pudding doesn’t freeze nicely; I keep it refrigerated instead.
Can I reduce the chia seeds?
You can, but the pudding will be thinner. I adjust based on how thick I want it.
Can I make this ahead for breakfast?
Yes, I love prepping it the night before for quick morning meals.
Why use coconut milk?
It adds creaminess and richness. Light coconut milk also works if I want fewer calories.
Can I use honey instead of maple syrup?
Yes, I substitute it 1:1, though I whisk longer since honey is thicker.
Conclusion
This chocolate chia pudding is wonderfully simple, deeply chocolatey, and perfect for make-ahead treats. I love how it transforms a handful of pantry ingredients into something creamy, satisfying, and effortlessly elegant. It’s a recipe I reach for again and again when I want an easy, chilled dessert or breakfast that feels special.
A rich, creamy chocolate chia pudding made with coconut milk, maple syrup, and cocoa powder. Naturally sweetened and effortlessly prepared, it chills into a decadent pudding perfect for breakfast, snacks, or dessert.
Total Time:3 hours 10 minutes
Yield:6 servings
Ingredients
1/3 cup cocoa powder
1/3 cup maple syrup
1 teaspoon ground cinnamon (optional)
1/2 teaspoon sea salt
1 1/4 cups water
1 cup coconut milk
3/4 cup chia seeds
To serve:
Yogurt of your choice
Grated chocolate or cacao nibs
Instructions
In a medium bowl, combine cocoa powder, maple syrup, cinnamon, and sea salt. Mix well, then add 1/4 cup of the water and whisk until a smooth paste forms.
Add the remaining water and coconut milk, whisking until smooth.
Stir in chia seeds until evenly distributed. Let rest for a few minutes, then whisk again to break up clumps.
Whisk once more after another 5 minutes to ensure an even texture.
Divide pudding into six serving jars, cover, and refrigerate for at least 3 hours until set.
Serve chilled with yogurt and grated chocolate or cacao nibs.
Notes
Add vanilla extract for extra warmth.
Mix in espresso powder for a mocha variation.
Replace some water with almond milk for added creaminess.
Top with berries, nut butter, or toasted coconut.
If pudding thickens too much, loosen with a splash of milk or water.
