I love waking up to Chocolate Chia Pudding that’s thick, creamy, and ready to eat. The cocoa gives it deep chocolate flavor while maple syrup adds sweetness that doesn’t feel heavy. Coconut milk makes every spoonful rich and smooth, and the chia seeds create that pudding texture overnight. You’ll feel good about eating dessert for breakfast.

A glass of Chocolate Chia Pudding topped with sliced banana, chopped nuts, and a sprinkle of cocoa powder, set on a purple surface. — Chocolate Chia Pudding. Photo Credit: Your Perfect Recipes.

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I make it for busy weekday mornings, post-workout snacks, and brunch gatherings because it’s quick, filling, and requires no cooking. It’s perfect for meal prep since you can batch it on Sunday and have grab-and-go breakfasts all week. Guests love adding their own toppings, and kids enjoy it too. The pudding stays fresh in the fridge for about 4 days.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Five labeled ingredients for Chocolate Chia Pudding: coconut milk, cocoa powder, chia seeds, maple syrup, cinnamon and salt on a plate, plus vanilla extract in a measuring spoon. — Chocolate Chia Pudding Ingredients. Photo Credit: Your Perfect Recipes.

How to Make Chocolate Chia Pudding with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

Here’s how to make creamy Chocolate Chia Pudding in just a few minutes.

Whisk the Base

In a medium bowl, whisk together the coconut milk, chia seeds, cocoa powder, cinnamon, pure vanilla extract, maple syrup, and salt. I like using this immersion blender to make it even easier by breaking up cocoa powder clumps in seconds.

Keep whisking for about a minute until everything’s smooth and well combined with no cocoa powder clumps. The mixture will look thin and liquid right now, but that’s exactly what you want.

Portion Into Jars

Divide the mixture evenly between two jars or glasses. Cover each jar with its lid or use plastic wrap if you’re using glasses. The airtight seal keeps the pudding fresh and prevents it from absorbing any fridge odors.

Let It Thicken

Chill the jars for at least 4 hours or overnight. The chia seeds will absorb the liquid and swell, transforming the thin mixture into a thick, spoonable pudding with a creamy texture and chocolate flavor.

I usually make mine before bed so it’s ready when I wake up. You’ll know it’s done when you can run a spatula through it, and it holds its shape.

A metal whisk rests in a white mixing bowl filled with rich Chocolate Chia Pudding batter. — Chill the jars for at least 4 hours or overnight until the chia seeds thicken the mixture.

Serve and Enjoy

When you’re ready to eat, top the pudding with whatever you like. For a prettier presentation at brunch, these dessert glass cups make the pudding look elegant and special.

Sliced bananas, fresh berries, a dollop of yogurt, toasted coconut, or chopped chocolate all work beautifully. The toppings add texture and make each bowl feel different. Enjoy!

If you’re taking the pudding to work or a gathering, seal the jars tightly and pack them in an insulated lunch bag with an ice pack to keep them cold. An insulated casserole carrier keep the pudding at the perfect temperature for several hours.

Add toppings right before serving so they stay fresh and crunchy.

Chocolate Chia Pudding

Chocolate Chia Pudding is a creamy, no-cook dessert I make for busy mornings, post-workout snacks, and brunch gatherings because it comes together in minutes and thickens overnight in the fridge. The chia seeds absorb coconut milk and create a thick, spoonable texture while cocoa powder adds deep chocolate flavor and maple syrup brings natural sweetness. I serve it with fresh fruit, nuts, or yogurt for customizable toppings that make each bowl feel special. It stays fresh in the fridge for up to 4 days, making it perfect for meal prep and grab-and-go breakfasts all week.

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Prep Time 5

Chill Time 4

Total Time 4 5

Course Breakfast, Dessert, Snack

Cuisine American

Servings

Calories 611 kcal

Equipment

Ingredients

1 ½ cups coconut milk
½ cup chia seeds
2 ½ tablespoons cocoa powder
¼ teaspoon cinnamon
¼ teaspoon vanilla extract
2 tablespoons maple syrup
1 pinch salt

Instructions

In a medium bowl, whisk together the coconut milk, chia seeds, cocoa powder, cinnamon, vanilla, maple syrup, and salt until smooth and well combined.
1 ½ cups coconut milk, ½ cup chia seeds, 2 ½ tablespoons cocoa powder, ¼ teaspoon cinnamon, ¼ teaspoon vanilla extract, 2 tablespoons maple syrup, 1 pinch salt
Divide the mixture evenly into two jars or glasses. Cover with lids or plastic wrap.
Chill for at least 4 hours or overnight, until the pudding thickens to a creamy, spoonable texture.
Top with your favorites like sliced bananas, berries, yogurt, toasted coconut, or chopped chocolate.

Notes

Here are my best tips for perfect Chocolate Chia Pudding every time.

Whisk thoroughly: Make sure you whisk for a full minute to break up all the cocoa powder clumps and prevent the chia seeds from clumping together at the bottom.

Swap your sweetener: You can use honey instead of maple syrup if you’re not vegan, or try agave or date syrup for different flavor profiles.

Try different non-dairy milk: Almond milk, oat milk, or soy milk work in place of coconut milk, but they’ll make a thinner, less creamy pudding since they have less fat.

Use cacao powder for a deeper flavor: Swap cocoa powder for cacao powder if you want a more intense, slightly bitter chocolate taste with extra antioxidants.

Add sea salt and boost with toppings: A pinch of sea salt enhances the chocolate flavor, and you can stir in almond butter before chilling or top with cacao nibs, peanuts, or tapioca pearls for extra texture and crunch.

Store toppings separately: Keep fresh fruit, peanuts, and coconut in separate containers and add them right before eating so nothing gets soggy or loses its crunch.

Nutrition

Calories: 611kcalCarbohydrates: 40gProtein: 12gFat: 50gSaturated Fat: 34gPolyunsaturated Fat: 10gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 51mgPotassium: 688mgFiber: 17gSugar: 12gVitamin A: 24IUVitamin C: 2mgCalcium: 331mgIron: 10mg

Keyword Chocolate Chia Pudding

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How to Store Leftovers

Keep the pudding in sealed jars or in an airtight container in the fridge for up to 4 days. The texture stays creamy and thick, though you might need to give it a quick stir if any liquid separates.

I don’t recommend freezing it because chia pudding gets icy and grainy when thawed, and the texture won’t be as smooth. If you want to prep toppings ahead, store them separately in small containers so the fruit doesn’t get soggy and the coconut stays crunchy.

Bento box containers are perfect for keeping your toppings organized and fresh. Add them right before eating for the best texture contrast.

What to Serve With Chocolate Chia Pudding

I usually eat it on its own for breakfast, but it’s also great alongside scrambled eggs or whole-grain toast if you want something more filling. The pudding is sweet enough to feel like dessert, so it works as an afternoon snack too.

You can also serve it in small glasses for brunch gatherings with a little whipped cream on top. It pairs well with fresh fruit salad, granola, or even a drizzle of nut butter for extra protein and richness.

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Chocolate Chia Pudding

Ingredients You’ll Need