Description

This easy coconut chia pudding recipe, inspired by the flavor of Raffaello candies, is a creamy, tropical treat that’s perfect for a healthy breakfast or dessert.

Ingredients

Scale

1 can (13.5 oz) full-fat coconut milk
1/2 cup unsweetened shredded coconut
1/4 cup chia seeds
2 tablespoons maple syrup (or sweetener of choice)
1/2 teaspoon vanilla extract
Pinch of salt
Optional: crushed almonds or white chocolate shavings for topping

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Instructions

In a mixing bowl, whisk together the coconut milk, shredded coconut, chia seeds, maple syrup, vanilla extract, and salt until well combined.
Let the mixture sit for 5 minutes, then stir again to prevent clumping.
Cover and refrigerate for at least 4 hours or overnight to allow the chia seeds to thicken.
Stir the pudding before serving. If it’s too thick, add a splash of coconut milk to reach your desired consistency.
Top with crushed almonds or white chocolate shavings if desired, and serve chilled.

Notes

Use canned full-fat coconut milk for a rich and creamy texture.
You can adjust sweetness to taste or use honey, agave, or a sugar-free sweetener.
Store leftovers in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1/2 cup
Calories: 220
Sugar: 5g
Sodium: 45mg
Fat: 18g
Saturated Fat: 15g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 6g
Protein: 4g
Cholesterol: 0mg