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Chocolate Coconut Chia Seed Pudding Recipe

December 12, 2015

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I’ve tired a lot of different recipes for making chia seed pudding, but my favourite combo so far is this epic Chocolate Coconut Chia Seed Pudding. Cocoa and coconut milk come together to make a ridiculously easy breakfast pudding that you prepare and leave overnight to bind together. What’s great about this recipe is that you can’t screw it up. If you add too much liquid, the pudding isn’t thick, but still delicious. If you add too many chia seeds, the pudding is like solid jelly, but still delicious.

After reading a million other blog recipes, I came up with what I think is the perfect texture of fluffy but thick chia seed pudding. It comes down to the liquid to chia seed ratio and while you can add lots of things like nuts or chocolate chips to your recipe, you have to prepare for the liquid being absorbed by those additions and changing the texture of your pudding.

When you make this pudding you also have the choice of preparing it in a food processor/blender or just shaking the shit out of it in a jar before leaving it in the fridge to thicken. I’ve done the jar method and it works great but it becomes your serving container so if you want to share this pudding, mix it up and divide it into your serving containers before popping it into the fridge to thicken.

Ingredients

1/3 cup chia seeds
1/4 cup cocoa powder
1/2 tablespoon chai powder (you can use cinnamon or pumpkin pie spice too)
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract
1/2 cup coconut milk (not coconut cream)
1 cup soy milk
2 tablespoons honey (you can add more or less depending on your personal taste)

Instructions

1. Put all the ingredients (except for the honey) into a food processor.
2. Blend on medium until all mixed together. Add the honey while the processor is blending.
3. Divide the pudding into serving containers and pop them into the fridge for a minimum of 5 hours. Overnight is the best!

OR

1.Get a jar with a sealable waterproof lid. Take all the dry ingredients and mix them together in the jar.
2. Add all the liquids (the milks, vanilla extract, and the honey) seal the jar, and shake the jar violently until everything is mixed.
3. Put the jar in the fridge and wait a minimum of 5 hours but overnight is the best!

Toppings for Serving Chia Seed Pudding

-Fresh fruit
-Granola
-coconut whipping cream
-fresh cream
-custard
-a dash more of coconut milk

Notes:
-This recipe is no bake and vegan. You can swap out many options to make it match your food sensitivities.
-I like the combination of flavours made from coconut milk and soy milk, but you can use all milk or all soy milk/almond milk.
-Sub out honey for agave or maple syrup. Essentially any liquid sweetener will do.
-I’ve tried putting dried fruit and fresh fruit in this, and the fresh fruit was a total disaster. They fruit got all mushy and grey so add the fresh fruit only when you’re about to serve it in the morning.

That’s it! It’s so freaking easy. In the morning I grab the jar, sprinkle on some shredded coconut and cocoa nibs, and pour a little soy milk or coconut milk/cream on top and just eat it like that. If I have fruit around, I’ll chop up some banana or strawberries and it’s just freaking fantastic.

Some other options for what I’ve done include:
-subbing out the coconut milk for cold coffee
-subbing out the coconut milk for cold earl grey tea ( also removed the chia powder)
-subbed out the soy milk for chocolate milk
-subbed out both milks for strawberry milk/pre-made latte drinks (but I cut out the honey)

Let me know if you make this and if you do, how’d you like it? The texture can be weird for some people. Also, let me know if you have any other changes you make to this basic recipe. There are really so many options.

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Chocolate Coconut Chia Seed Pudding Recipe

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  1. hey simon and martina,i just wanted to say that i love your youtube channel. I was wondering if yall have ever tried pre packets of seaweed salad because i wanted to know which one was good to try or can martina make her own version of seaweed salad? ooooooooh, have y’all ever went to the animate store there, yet? japan suppose to have the largest anime store, there. i know because i seen it on youtube(LOL) and i thought that y’all maybe interested in it.

    10 months ago
  2. I just made a batch of this yesterday and it came out delicious! I topped it this morning with strawberries, coconut, raspberries for breakfast. Thank you for this recipe, Martina! :)

    10 months ago
  3. Just made my first batch of this, used orange extract instead of vanilla and chinese five spice instead of chai seasoning. Can’t wait to try it in the morning!!!

    11 months ago
  4. I really am in love with this recipe. I’ve tried some other ones, and they never seemed to mix right, and I always ended up with like…chewy clumps of chia. I think it’s the coconut milk that makes it work.

    I’m not a massive fan of chai spices, so I’ve been switching it out for 1/2 tbsp of dehydrated peanut butter powder. It mixes really well with the chocolate flavor! I bought mine at a local health food store, but you can get it online as well (http://www.amazon.ca/PB2-Powdered-Peanut-Butter-Gram/dp/B002GJ9JWS/ref=sr_1_1?ie=UTF8&qid=1456967975&sr=8-1&keywords=p2b) .

    1 year ago
  5. Hi, i absolutely adore this recipe!! I’ve been making this pudding for over a month now and I want to try monitoring my calories, so heres my question: does anyone know how many calories one serving has?

    1 year ago
  6. That looks like a healthy dessert. I heard chia seed is good for the health so i been thinking about making something with chia seed in it but this pudding seems like a good way to do it I suppose….

    1 year ago
  7. Sweet! I’m trying this with ground chia seed right now. Hopefully it will expand the same way as the whole seeds.

    1 year ago
  8. Thank you so much for the recipe Martina! It was delicious even though there were some flaws. I had to substitute a lot of the ingredients with what I had at home. Here are my substitution if others can’t find the ingredients or don’t feel like buying it (plus some tips from my experience): Chia seeds for basil seeds (works the same-ish? Except keep in mind of the milk ratio because the seeds are smaller in size, less of a bite, less absorption than the Chia seeds), Honey for simple syrup (put in equal ratio of sugar and water and heat it in the microwave for 30 seconds. You might need to add more than what is suggested because honey is naturally sweeter than sugar), Chai spice for cinnamon (You could go with less than what Martina suggest because my cinnamon was so strong! It overpowers the cocoa powder so unless you love cinnamon I suggest like a pinch or so), and soy milk + coconut milk for regular milk (works the same except it doesn’t turn out as creamy as the coconut milk will). I hope this helps! :D

    1 year ago
  9. Since the soy milk I have at home is way too sweet, I used a powdered coconut milk instead. And I also added some additional coconut sprinkles (?). It was awesome, but when I know think about it, adding a little bit of sugarless blueberries would make it glorious.

    1 year ago
  10. I made 2 batches of this last night – one I did not taste before chilling and the other I did taste. The one I did not taste turned out lovely the next morning as I topped with granola, frozen berries, and shredded coconut. The other one that I decided to taste before chilling was so salty and bitter!! I figured it was because of the unsweetened cocoa powder. My brother was worried it would turn out salty and bitter even if I refrigerated it overnight so I decided to dump the batch. Is it supposed to taste bad before its all combined and chilled?

    1 year ago
  11. I may try this without coconut and soy milk… coffee and almond milk sound perfect to me!

    What about Shake It! By Common Ground? That might be a good one. It also might be too slow ;)

    1 year ago
  12. Definitely on my to-try list!
    cha cha chia!!!
    Also, a “shake it” song I was thinking of was “Shake That Brass” by AMBER !!!!! :D
    Cheers~!
    Esther

    1 year ago
  13. I always get so excited about these videos! I’m going to try this asap.

    I’ve made something similar-but-not. o-o I made banana cocoa “refrigerator oatmeal” with chia seeds, and the specific recipe I used can be found here: http://www.theyummylife.com/recipes/222. It’s really simple, but I thought it was pretty good!

    1 year ago
  14. I started making chia seed pudding a couple weeks ago and I love it! I found a pin on pinterest with a whole bunch of recipes.

    http://greatist.com/eat/chia-seed-pudding-recipes

    So far I’ve only tried the Pomegranate Vanilla Chia Seed Pudding minus the pomegranate. lol >_< Sometimes I add chocolate chips and/or coconut which is super yummy! Next time I make some I'm going to try your recipe!

    1 year ago
  15. I’m so excited to try this out!!! Don’t have any vanilla extract though, so I think I’ll try it with vanilla sugar

    1 year ago
  16. Wow, thank you so much for this timely article!
    I just bought chia seeds for the first time as a compulsive purchase when I was shopping while hungry (my father always warned me against that). My friends are making fun of me because I have no idea how to use them, since I just bought them out of curiosity and had never heard of them before.
    Now, I will be able to try this pudding recipe to impress my friends and show them buying those seeds was actually a clever move.

    1 year ago
  17. I have an allergy to coconut so I’m wondering if you can just substitute the coconut milk with more soy milk or something else.

    1 year ago
    • My kids love chia pudding they are quite partial to fruit juice and pulp being used to make it though, ca phe su dah used as the sweetened liquid is favorite of mine just the dairy kills me… One day I shall get the coconut milk version of condensed milk recipe down!

      1 year ago
    • Absolutely I even use coffee or tea sometimes.

      1 year ago
  18. I made it last night and just ate some of it, it was really good! Thanks for this recipe, we just had a bag of chia seeds laying around that no one was making use of. Probably because I used cinnamon it tasted a lot like mexican hot chocolate. Definitely a great option. :)

    1 year ago
  19. I just made it now, but I think i went overboard with the chiaseeds T-T………

    1 year ago
  20. I’m excited to try this out! And can I just say that you’re looking fantastically Arizona-ian in that turquoise shirt?

    1 year ago
  21. Raspberry Coconut Chia Pudding Pops

    Ingredients:

    • 1/2 cup coconut milk
    • 1/2 cup unsweetened almond milk
    • 3/4 cup raspberries
    • 2 tbsp chia seeds
    • 1 tbsp sweetened shredded coconut
    • 8 drops liquid stevia (or honey to taste)

    Directions:

    Combine all ingredients in a large container. Mix well and close container; refrigerate 4 hours so the chia expands. Stir and pour into ice pop molds. Freeze and enjoy! You can make this with and combo and it turns out great.

    1 year ago
  22. Cherry and Coconut Chia Pudding

    Ingredients
    1 cup tart cherries, frozen
    1 cup coconut milk (or a mixture of Coconut and Almond milk)
    ¼ cup of chia seeds
    ¼ cup tart cherry juice( it is a bit spendy- I freeze mine into cubes and thaw as needed)
    1 teaspoon vanilla extract
    ¼ teaspoon ground nutmeg
    ¼ teaspoon ground cinnamon

    Instructions
    In a small bowl, combine chia seeds and cherry juice and coconut milk. Allow this to soak for at least 30 minutes or until the chia seeds have absorbed most of the liquid creating a thick gel.
    In a food processor or high speed blender, pour the chia seed mixture into the blender will all remaining ingredients and blend until creamy.
    Pour in the bowl/glass/cup you’re serving in.
    Garnish with sprinkling chocolate chips on top or additional tart cherries, fresh, frozen or dried.
    Enjoy!

    1 year ago
  23. Cashew–Cardamom Chia Pudding

    Makes 6 small servings

    1/4 cup chia seeds
    2 to 3 cups water
    1/4 teaspoon salt
    1/4 cup hazelnuts
    3/4 cup cashews
    1/2 teaspoon vanilla
    3 tablespoons honey
    1/2 teaspoon cardamom
    Dried currants and chopped nuts for garnish (optional)

    In a blender, purée the water, salt, hazelnuts, cashews, vanilla, agave, and cardamom as smooth as possible. In a large bowl or glass container, mix the chia seeds with the blended mixture. Stir to combine. Cover and refrigerate overnight or for about 8 hours. Chia seeds will plump up and absorb most of the liquid. Garnish with chopped nuts and dried fruit if you have it.

    1 year ago
  24. i just did it, we shall see in the morning how tasty it is! :P i also made martina chocolates and gave it at my work for Men’s day. it was a success, everyone loved it! haha xD

    1 year ago
  25. Ooo, really want to try this! I really love your recipies Martina!

    1 year ago
  26. Have you ever had Chia Kombucha? I have not idea if they have it in Korea, probably not, but it is a vinegar drink with a “mother bacteria” in it and they make some with chia that is awesome.

    1 year ago
  27. Wait, what do you mean you made your own vanilla extract???? That’s possible?!?!?! :O

    1 year ago
    • It’s so easy! You get really really cheap vodka and vanilla beans, you scrap the beans into the vodka and drop in the entire rest of the bean pod. It takes a couple months to “season” but you can keep adding more vanilla beans and more vodka and it will just keep getting stronger.

      1 year ago
  28. That looks fantastic, but eating chocolate for breakfast would be two weird for me.

    1 year ago
  29. Chia pudding works amazing with purée fruit.. I’m mixing mine with blueberries and almonds or banana with cinnamon and walnuts and on my cheat meal days I’m putting some natural pb, shavings of dark chocolate and some honey roasted peanuts on top ;)

    1 year ago
  30. I make mango chia pudding, so it’s Yogurt(Greek style natural yogurt), cut up mango, honey(or Rice malt syrup) and chia seeds and in to the fridge!! sooo good :P

    1 year ago