Quick and easy chocolate chia pudding made with coconut milk and naturally sweetened. This delicious recipe comes together in 15 minutes, and it’s vegan, dairy free and nut free.
This is my go-to chia pudding recipe. What I love about it is that you can add chocolate, or nut butter, or berries, and it always works. It’s easy & quick, and it’s perfect for breakfast or an afternoon snack.
I served this chia pudding in coconuts bowls cause they’re super cute . I got a couple of uses out of them, too – fresh coconut water, coconut meat and you can also turn them into bowls! I didn’t do that last part, but might try it next time I get them (they’re only a couple of bucks).
how to open a coconut
- Find the 3 “eyes” at the top of the coconut and poke a hole using a cork screw. Drain the coconut water onto a bowl. This is safe to drink and so delicious!
- Hold the coconut on one hand (with the eyes on the sides) and run a knife through the center a few times.
- Using a hammer or the back of a knife, tap in the center about 10 times.
- Roll it and tap again. The coconut will start to split in half and you’ll be able to open it with your hands.
The best chia pudding toppings
This Coconut Chocolate Chia pudding is rich and delicious on its own. But, my favorite part are always the toppings! You can basically add whatever you want – fruits like berries, cherries and banana, granola, chocolate chips, cacao nibs, coconut flakes – you name it, everything works!
If you want to keep it healthy, choose lower sugar fruits like berries instead of banana. Also opt for cacao nibs instead of chocolate chips, since it’s sugar free!
As always, if you loved this recipe, leave a comment and rate. Don’t forget to share your creations with me on Instagram using the hashtag #yogaofcooking. It always makes my day!
Happy Baking! x