Published on October 27, 2021

Chocolate raspberry chia

Chocolate Chia Seed Pudding with Coconut Whipped Cream

Try this simple recipe for a delicious breakfast or dessert full of fiber and calcium. 


  • 2 Tbsp. cacao powder (or cocoa powder)
  • 2 Tbsp. maple syrup
  • 1 tsp vanilla extract
  • 1 cup dairy-free milk
  • ¼ cup chia seeds
  • 13.5noz full-fat coconut milk (chilled for 1-2 days)
  • 1 Tbsp. honey, maple syrup or powdered sugar
  • 1 tsp vanilla extract


  1. Place can of coconut milk in the refrigerator for 1-2 days
  2. In a medium-size bowl, add the cacao powder, maple syrup, vanilla extract, dairy-free milk and chia seeds. Whisk together until all ingredients are combined.
  3. Leave the mixture in the bowl for 15 minutes without stirring for the chia seeds to gel. After 15 minutes, whisk it together one more time. (You can put the chia seed mixture in a blender if you do not like the seed consistency; blend until smooth)
  4. Cover the bowl and place in the refrigerator overnight or a minimum of 4 hours.
  5. Remove the chocolate chia seed pudding from the fridge and stir together with a spoon.
  6. For the Coconut Cream, chill mixing bowls for 15 minutes in the refrigerator.
  7. Open the can of coconut milk and scoop out the hardened coconut cream. Pour the coconut water into a separate container and use in a smoothie recipe in the future.
  8. Using a hand mixer or blender, fluff up the coconut cream for 1 minute. Add the sweetener of choice, vanilla and mix for an additional minute until smooth and creamy. Coconut cream can be stored in the refrigerator in a sealed container up to 1 week.
  9. To serve, dish the chocolate chia pudding with a dollop of coconut cream on top. Can also add berries and shaved chocolate.

Source: Patricia Guay-Berry, RD/LDN, CSO

Set Your Location

Setting your location helps us to show you nearby providers and locations based on your healthcare needs.