Vanilla Chia Seed Pudding with Chocolate Coconut Cream
Recipe type: breakfast, dessert
Prep time: 
Total time: 
Serves: 2 servings
What You'll Need
  • I. Pudding
  • 1.5 cups chia seed
  • 2 cups almond milk
  • 2 cups light coconut milk
  • 1 tsp. vanilla
  • 2 tsp. sugar (I used normal, but you can use any sweetener of your choosing)
  • II. Coconut Cream
  • 2 cans whole coconut milk (refrigerated overnight)
  • 2 TBS. cocoa powder (I used dark ghiradelli)
  • 1 TBS. powdered sugar (again, you can use any sweetener of your choosing)
  • 1 tsp. vanilla
  • 1 Pomegranate (de-seeded)
  1. The night before, combine all of the pudding ingredients in a bowl and mix well. Leave in the refrigerator, along with the two cans of coconut cream, overnight.
  2. The next day, 10 minutes beforehand, put a medium-sized bowl in the freezer along with the beaters to a hand-mixer (the coconut cream whips better if chilled). Then add ONLY the cream from both cans (this will be at the top of the can, simply scoop out the cream leaving any clear liquid behind). Mix on medium-high for 3-4 minutes or until soft peaks form. Add the chocolate powder, vanilla and sugar and gently fold together.
  3. To serve simply layer the pudding and chocolate cream, sprinkling pomegranate in between layers, and serve immediately.
Recipe by The Blonde Chef at