Coconut Mocha Chia Pudding is a decadent, dreamy breakfast infused with coffee, coconut, and chocolate. It’s a healthy, on-the-go breakfast that tastes just like dessert!
| Paleo + vegan + gluten free + dairy free |
What better way to enjoy your morning Joe than with chocolate and coconut in the form of pudding?!
I mean, chocolate for breakfast – is that even a real question?
This Coconut Mocha Chia Pudding has just the right amount of everything to keep you satisfied all morning, especially when layered with yogurt. It’s one of those incredibly easy recipes that requires just a handful of pantry ingredients, a bowl, a whisk, and a blender.
Plus, if you whip up a batch on Sunday, you basically have an entire week’s worth of breakfast!
For more breakfast faves, check out
- Paleo Blueberry Coconut Granola
- Banana Blueberry Kefir Smoothie Bowl
- Gluten Free Honey Strawberry Muffins
- Vegan Dirty Chai Cinnamon Rolls
- Leek, Mushroom & Gruyere Strata
- Savory Miso Oatmeal with Bacon, Greens, and Poached Egg
What is chia pudding?
Chia pudding is a blend of chia seeds, milk, sweetener, and sometimes yogurt. Chia seeds are super absorbent, soaking up all the liquid as it sits in the refrigerator. Chia pudding is typically meant to be refrigerated for a couple hours up to a day or two.
Mocha Chia Pudding can be served and eaten 2 ways:
- Remove from the fridge and inhale.
- Pour the thickened pudding into a high-powered blender and blend away! The chia seeds will be broken down and you’re left with a creamy, pudding-like consistency.
Topping options are really endless here. Since this recipe is a combination of coconut, coffee, and chocolate, I opted for toasted coconut flakes and shaved dark chocolate. But you could also…
- Layer it with plain whole milk Greek yogurt or dairy-free yogurt
- Top it with fresh fruit like raspberries or banana slices
- I won’t judge you if you add extreme amounts of peanut butter or almond butter either
- Granola? Why not!
Is chia pudding healthy?
Chia seeds are a superfood rich in fiber, healthy fats, and protein. Just one 28-ounce serving (2 tablespoons) contains 11 grams of fiber and 30% of the RDI for magnesium and manganese! The fat content is almost entirely Omega-3 fatty acids, which can help reduce inflammation. Keep in mind, though, that these Omega-3 fats are in the form of ALA, which our bodies must convert in order to use. So while chia seed are high in Omega-3 fats, the fats aren’t as bioavailable when compared to those from animal sources.
Organic cocoa powder is known for containing antioxidant polyphenols, which help reduce blood pressure, improve cholesterol readings, and reduce inflammation.
And we all know that one cup of coffee is healthy!
Let me put it to you this way:
ONE SERVING of this chocolatey chia pudding has 10 grams of fiber!
YES, that’s like a third of the recommended dietary intake (though we should really be aiming for more than 30 grams a day)! Keepin’ your colon healthy over here.
How to make Mocha Chia Pudding:
Chia seeds are the mainstay ingredient in this recipe. This brand is my favorite!
Whisk the chia seeds together with organic cocoa powder, coconut milk (full fat or light both work fine here; you could also substitute for non-dairy milk like almond milk or cashew milk, but you won’t really get the coconut flavor), a cup of brewed coffee, and some raw honey or maple syrup. That’s it!
Store it in the refrigerator overnight to allow the mixture to thicken.
In the morning, you can either serve it as is with yogurt, or place it all into a blender and puree until creamy. I prefer the second method because it reminds me of the Jell-O chocolate pudding I used to eat as a kid. Except adultified with coffee and chia seeds.
Chia pudding is best served chilled, so it’s perfect to grab out of the fridge on your work commute.
I’m serious – this is the best way to eat chocolate for breakfast.
Make sure to tag me on Instagram @well_fedsoul if you make this!
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An easy, rich breakfast chia pudding infused with coffee, chocolate, and coconut! Vegan, gluten free, Paleo.
- 1/2 c. chia seeds
- 1/4 c. unsweetened organic cocoa powder
- 1 c. brewed coffee
- 1 c. full-fat (or light) coconut milk, shaken
- 1/4 c. raw honey or maple syrup
- 1 tsp. vanilla extract
- Toasted coconut flakes
- Shaved dark chocolate
- Whole milk Greek yogurt (or dairy free yogurt)
- Fresh fruit, such as raspberries or bananas
- Nut butter
In a large bowl, combine the chia seeds, cocoa powder, brewed coffee, coconut milk, raw honey or maple syrup, and vanilla extract. Whisk until well-combined.
Cover the bowl with a lid and refrigerate at least 2 hours, or up to 2 days.
For a creamy consistency, place the thickened chia pudding into the bowl of a high-powered blender. Blend until creamy and smooth. Layer with yogurt and/or serve with your choice of toppings!
Nutrition information per serving (using full fat coconut milk):
Calories: 285 Protein: 8g Carbs: 30g Fat: 18g Fiber: 10g