This Chocolate Coconut Chia Pudding made its way into my #shutterbeanmealprep rotation this year, born from the dregs of homemade chocolate syrup left in the jar.
Paired with a can of coconut milk (thanks, pantry staples!) and some chia seeds…
We now have something that can be a snack, breakfast, or dessert! I’ve been known to eat it out of the jar with a spoon while standing in front of the fridge… no toppings necessary!
Ingredients are so simple! See? You can also add cinnamon or vanilla. It’s up to you.
Mix it all together. Add more chocolate syrup if you like it sweet.
It quickly starts thickening up. This is after an hour.
This is overnight! Did I mention it’s FULL OF FIBER??
Chia seeds are so good for you.
All things that can be prepped ahead:
11 years ago, I learned how to make Whipped Coconut Cream.
It’s still yummy!
This is purely a suggestion. If you want to kick it up a notch…
This would be the dessert version. Whipped coconut cream, a drizzle of chocolate syrup and TOASTED COCONUT.
A sweet little treat.
That has some good nutritional value!
Chocolate Coconut Chia Pudding
makes about 4 servings
- 1 13.5 oz. can of coconut milk
- 3-4 tablespoons chocolate syrup (adjust to taste)
- 1/2 cup chia seeds
- whipped coconut cream, for topping
- chocolate syrup, for topping.
- toasted coconut, for topping
Mix coconut milk with chocolate syrup, and chia seeds. Whisk until well combined. Adjust chocolate syrup to taste. Cover and refrigerate for at least an hour, up to overnight. Serve cold with your choice of toppings! Will last about a week, covered in the fridge.
