Cacao Chia Pudding Recipe

Combine liquids and cacao

In a medium mixing bowl or jar, pour 1 cup full-fat coconut milk and 1 cup water (or use 2 cups coconut milk for richer pudding). Whisk in 2 tablespoons 100% cacao powder until fully dissolved and smooth, ensuring no lumps remain.

Sweeten and flavor

Add 2 teaspoons agave syrup, 1/2 teaspoon pure vanilla extract, and a pinch of fine sea salt to the cacao-coconut mixture. Whisk again to combine and taste; add an additional 1/2 teaspoon agave if you prefer sweeter pudding.

Add chia seeds

Stir in 1/4 cup organic chia seeds until evenly distributed. Let the mixture sit for 2 minutes, then stir once more to prevent the chia from clumping at the bottom.

Rest and thicken

Cover the bowl or seal the jar and refrigerate for at least 2 hours, preferably 4 hours or overnight. If using immediately after 2 hours, stir once before serving. For thicker pudding, refrigerate overnight.

Adjust consistency

If the pudding is too thick after chilling, stir in 1–2 tablespoons additional coconut milk or water until desired consistency is reached. If too thin, stir in 1 teaspoon chia seeds, wait 10–15 minutes, and check again.

Spoon the chilled cacao chia pudding into serving glasses or bowls (this recipe yields about 2 servings).

Top each serving with sliced banana (about 1/2 banana per serving if sharing), sprinkling the banana slices evenly over the pudding.

Sprinkle 1 tablespoon cacao nibs over the puddings (adjust to taste) and add 1 teaspoon toasted shredded coconut if using.

Finish with an optional light drizzle of 1 teaspoon agave over each serving for extra sweetness, then serve chilled.

Store any leftover pudding in an airtight container in the refrigerator for up to 3–4 days. Stir before serving; add fresh toppings as desired.