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Coconut Chia Pudding with Ginger and Cacao

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5 from 3 reviews

This coconut chia pudding with ginger and cacao is a nutritious and interesting make-ahead breakfast! Prep a batch at the beginning of the week and grab one on your way out the door for the next few days.

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 5 minutes
  • Total Time: 8 hours
  • Yield: 4 servings 1x
  • Category: Breakfast, Snacks
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 1/3 cup chia seeds
  • 14.5 oz can light coconut milk
  • pinch of sea salt
  • splash of vanilla extract
  • 2 Tbsp pure maple syrup 
  • 1/2 cup blueberries
  • 1/4 cup raw cashews
  • 1/4 cup cacao nibs
  • 1/4 cup crystallized ginger, chopped 
  • 1/4 cup coconut chips (toasted)

Instructions

  1. Add the chia seeds, coconut milk, salt, vanilla and maple syrup to a small mixing bowl and whisk until completely combined. Cover and refrigerate overnight.
  2. When ready to serve: whisk one more time. Portion into individual dishes/jars (or just scoop out individual portions as needed). Top with blueberries, cashews, cacao, ginger and coconut (note that all amounts specified above are for 4 servings).

Equipment

Notes

  • The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
  • Stir the pudding 1-2 times while it’s chilling if possible (depending on what time you put it in the fridge) to prevent the seeds from sinking to the bottom of the bowl. 
  • If you don’t use/like coconut milk, substitute another one but just know that the flavor profile will be a bit different. 

Nutrition

Find it online: https://healthyishappetite.com/coconut-chia-pudding-with-ginger-and-cacao/