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Snack recipe · from the recipe book

Silky Mocha Coconut Chia Pudding

Melted dark chocolate and a shot of espresso make a rich, glossy coconut base that sets into a thick, spoonable pudding with a gentle chia pop.

Silky Mocha Coconut Chia Pudding

Ingredients

  • 1¾ cups400 gCoconut milk, cannedshaken well
  • 1¼ cups (300 ml)300 gMilk, 2%
  • ⅓ cup60 gSemisweet chocolate chips
  • 2 tbsp10 gUnsweetened cocoa powder
  • 1 shot30 gEspressofreshly brewed
  • 3 oz80 gChia seeds
  • 1 tbsp20 gMaple syrup
  • 1¼ tsp5 gVanilla extract
  • ⅛ tsp1 gSalt

Steps

  1. Brew the espresso and set it aside. Measure the chia seeds into a small bowl so they are ready once the chocolate base is made.
  2. In a medium pot, whisk the coconut milk, milk and unsweetened cocoa powder together until no dry lumps of cocoa powder remain.
  3. Warm the pot over medium-low heat, whisking, until steaming but not boiling, about 4 minutes.
  4. Take the pot off the heat, add the chocolate chips and let them sit for 1 minute, then whisk until melted and glossy.
  5. Whisk in the espresso, maple syrup, vanilla and salt.
  6. Let the chocolate mixture cool for 5 minutes, then pour in all of the chia seeds and whisk them in well.
  7. Let it stand 10 minutes, then whisk again to break up any clumps of chia seeds.
  8. Divide the pudding evenly among four jars or cups, cover, and chill at least 4 hours, until thick and set.
  9. Stir each pudding once before serving cold.

Contains: Milk. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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