A simple and delicious chocolate coconut chia pudding, perfect for a healthy snack or dessert. Made with coconut milk, whole milk, chia seeds, cocoa powder, and maple syrup, topped with whipped cream, raspberries, dark chocolate, and flaky sea salt.
1. In a medium bowl, whisk together the coconut milk, milk, chia seeds, cocoa powder, maple syrup, and salt. Taste and add more maple syrup if you’d like it sweeter.
2. Cover and refrigerate for at least 3 hours or overnight, stirring once after 30 minutes to keep the chia seeds from clumping. At this stage, the pudding can be stored in an airtight container in the refrigerator for up to 5 days.
3. To serve, stir the chia pudding and spoon into bowls. Top with the whipped cream and raspberries. Using a vegetable peeler, shave some dark chocolate over the top. Enjoy!
