Decadent Cocoa Chia Puddings

Coconut Chia RS CC

Decadent Cocoa Chia Puddings.

  • Servings: 3-4
  • Difficulty: Easy
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Sometime I get a little bored of eggs and leftovers for breakfast. If I’m feeling like I need something a bit special for breakfast I make this recipe just for me. Really quick and easy to make the results are delicious. Best made the night before the puddings will be ready the next morning for breakfast or this can also be used as a dessert. Best eaten within 2-3 days you can alter the flavours with this recipe. Remove the cocoa powder and use a little more vanilla paste or add some no sugar Maple Syrup to sweeten instead of Natvia. Serve with fresh raspberries or blueberries. Yum!!



  • ¼ cup white or black chia seeds
  • 1 x 400ml can of coconut milk
  • 2 tbsp cocoa powder
  • 1 tbsp Natvia (Erythritol and Stevia Based Sweetener)
  • Drop Vanilla extract
  • Raspberries, Blueberries or Blackberries to serve


Coconut Chia Ingredients Ing RS

  1. Mix the chia seeds, cocoa powder and Natvia together to ensure all the lumps of cocoa powder have broken down.
  2. Add the coconut milk and vanilla extract and stir through well with a spatula by hand, scraping the sides of the bowl to ensure no powder is left unmixed.
  3. Pour evenly into glasses or serving bowls, cover with cling film and place into the fridge. Allow to set for at least 4 hours or overnight before serving to allow the chia seeds to swell and thicken.


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