Decadent, creamy, and naturally sweetened—this Chocolate Coconut Milk Chia Pudding with Maple Syrup tastes like dessert but fuels like breakfast. Just stir, chill, and enjoy!
A Spoonful of Chocolatey, Coconutty Bliss
Let’s talk about one of the easiest, healthiest, and most indulgent-feeling treats you can keep stocked in your fridge: Chocolate Coconut Milk Chia Pudding with Maple Syrup.
It’s rich, velvety, and deeply chocolatey with a hint of coconut that transports you straight to a beachy daydream—yet it’s made with just a handful of nourishing ingredients you probably already have in your pantry.
This recipe is perfect for anyone who loves dessert-style breakfasts, wholesome snacks, or light yet satisfying post-dinner treats. It’s vegan, naturally gluten-free, and incredibly meal-prep friendly.
I love whipping up a batch on Sunday night and having a delicious, ready-to-go option for those “I need something NOW” moments throughout the week.
What makes this chia pudding shine is the use of full-fat canned coconut milk. It brings unbeatable creaminess that turns the chia into a pudding so luscious, you’ll wonder how something so simple can taste so luxurious.
Maple syrup adds a caramel-like sweetness, and unsweetened cocoa powder gives that rich, chocolatey flavor without the sugar crash.
What You’ll Need
- ½ cup canned full-fat coconut milk
- ½ cup unsweetened almond milk (or more coconut milk for extra richness)
- 3 tablespoons chia seeds
- 1½ tablespoons unsweetened cocoa powder
- 1–2 tablespoons pure maple syrup (adjust to taste)
- ½ teaspoon vanilla extract
- Pinch of sea salt
Optional Toppings:
- Coconut whipped cream
- Toasted coconut flakes
- Dark chocolate chips or shavings
- Fresh raspberries or strawberries
- Sliced banana
- A drizzle of extra maple syrup
Pro Tips
- Whisk cocoa powder into the milk first – This helps avoid clumps and creates a smooth, rich chocolate base.
- Use canned coconut milk – The full-fat variety gives the pudding a luxurious texture. Shake the can well before using!
- Stir twice – Mix once after combining, then again after 10 minutes to prevent chia clumps.
- Chill overnight – While it sets in 4 hours, overnight is best for a fully thickened, creamy consistency.
- Double the batch – It keeps for days in the fridge, and you’ll be so glad you made extra!
Tools You’ll Need
- Mason jar or small glass container with lid
- Measuring cups and spoons
- Whisk or spoon
- Mixing bowl (optional, if not mixing directly in the jar)
- Rubber spatula (optional for scraping coconut milk from the can)
Substitutions and Variations
- No almond milk? Use all coconut milk or any plant-based milk you love—oat, soy, or cashew are all great.
- No maple syrup? Swap in agave, honey (if not vegan), or a few drops of stevia or monk fruit for a low-sugar option.
- Make it mocha – Add ½ teaspoon instant espresso powder for a coffee-chocolate flavor.
- Want it thicker? Use an extra tablespoon of chia seeds or reduce the liquid slightly.
- Add protein – Stir in a scoop of chocolate or vanilla protein powder (and adjust liquid as needed).
Make-Ahead Tips
This chia pudding is ideal for meal prep. Make a batch (or double it!) and portion into jars for the week. It lasts in the fridge for up to 5 days.
Store toppings separately and add them just before serving to maintain their texture and freshness.
If you like your pudding warm, you can gently heat it in the microwave for 30–45 seconds before adding toppings.
How to Make Chocolate Coconut Milk Chia Pudding
1. Mix the Liquid Base
In a mixing bowl or mason jar, whisk together the coconut milk, almond milk, cocoa powder, maple syrup, vanilla, and salt until smooth.
2. Add Chia Seeds
Stir in the chia seeds and mix thoroughly to distribute evenly. Let sit for 5–10 minutes, then stir again to break up any clumps.
3. Chill Overnight
Cover the jar or bowl and refrigerate for at least 4 hours, preferably overnight, until thickened to a pudding-like consistency.
4. Add Toppings and Serve
Give the pudding a good stir. Add toppings like coconut whipped cream, fresh berries, or a drizzle of maple syrup, and enjoy chilled.
Leftovers and Storage
This pudding stores well for up to 5 days in the refrigerator. Keep it in individual jars for easy grab-and-go breakfasts or snacks.
Toppings like fruit, nuts, or chocolate should be added just before eating to keep their texture. If the pudding becomes too thick, stir in a splash of milk to loosen it up.
Creamy, Chocolatey, and Completely Nourishing
Chocolate Coconut Milk Chia Pudding with Maple Syrup is proof that wholesome food can taste like an indulgent dessert. With its creamy texture, rich cocoa flavor, and hint of coconut sweetness, it’s a treat you’ll feel good about enjoying any time of day.
Try it once, and I promise—it’ll become a regular in your fridge. If you make this recipe, let me know in the comments! Did you add berries, go mocha-style, or layer it into a parfait? I’d love to hear how you made it your own.
