I’ve been obsessed with the chocolate/coconut flavor combination lately and I had some light canned coconut milk left over from making coconut muffins, so I thought I’d try using it in chocolate pudding. This super simple recipe (inspired by this recipe) makes one yummy serving.
- 1/2 cup light canned coconut milk
- 2 tablespoons maple syrup
- 2 tablespoons chia seeds
- 1/2 teaspoon vanilla
- 1 tablespoon cocoa
Stir all ingredients together. It will take some effort to get the cocoa all mixed in, but it’s worth it! Let sit for about 20 minutes, then stir again. Chill in the refrigerator if you like your pudding cold. The longer you wait to eat it, the firmer it will be.