One of the best parts about blogging are all of the people you get to know that you would otherwise have never met. Lucy from The Kitchen-Maid is such an enjoyable person to chat with and has so many wonderful ideas in the kitchen. I will likely never meet or talk to her in person because she lives (and blogs) in Australia, which is (a) very far away from Savannah, Georgia and (b) in a radically different time zone from me. However, I love channeling her in the kitchen every time I make her Chocolate Coconut Chia Pudding. This recipe is all Lucy – the measurements are just modified because apparently no matter how many times math teachers review it between elementary and high school, we American’s get that funny blank stare the minute someone makes reference to anything metric. (The sweetener is also altered for my family’s love of all things maple syrup – but feel free to follow Lucy’s advice.)
Somehow this recipe gets away with being extremely nutritious and chocolate at the same time. Which means it can double as breakfast on the go or dessert. That is a win for me. If you are trying to figure out why you should eat more chia, visit Cinnamon Chocolate Overnight Oats with Chia.
I love, love, love the texture of chia pudding. My husband, hmmm… not so much. If you find the texture challenging for you, before you give up on chia pudding, try adding sliced almonds or even toasted coconut to the recipe. Embrace the idea that this is not smooth and sugary like your packaged J-E-L-L-O, and the added texture and flavor might help you over the hump in getting used to chia’s unique texture.
- 1 3/4 cups coconut milk (any type of milk will work)
- 1/3 cup chia seeds
- 3 tbsp high quality cocoa
- 2 tbsp 100% pure maple syrup or to taste
- 1 tsp pure vanilla extract
- pinch of salt
Combine all ingredients, mixing until uniform. Refrigerate for at least 15 minutes. The chia seeds will absorb all of the liquid and soften. If it seems a little too thick, add more milk. Serve cold and enjoy!