Simple, healthy, easy-to-make chia seed pudding topped with pomegranate seeds, chopped chocolate, and shredded coconut. This chia seed pudding is healthy and has so much flavor!
Oh my gosh, you guys.
I did it. I went a WEEK without chocolate.
Not even a little nibble. Not even when I really wanted to shove loads of it into my face. I’m telling ya, my self-control was pushed to THE limit. So I decided to celebrate with this bright and super healthy chia seed pudding.
While I was doing this whole “7-Day Chocolate Free Challenge,” I really noticed a difference in my eating choices. Breakfast went from oatmeal with brown sugar on top to scrambled eggs with fresh blueberries. So I guess it helped me gain a little perspective on abstaining from what I usually eat on a regular basis.
That’s why I wanted to celebrate with this beautiful coconut pomegranate chocolate chia seed pudding. First of all, it’s packed with everyone’s favorite superfood—chia seeds. They’re so stinking healthy for you it isn’t even funny. Second, the chia seed pudding is made with coconut milk and sweetened with maple syrup. And then, of course, it’s topped with pomegranate seeds, chocolate chunks, and unsweetened shredded coconut.
How much better could it possibly get?
This simple breakfast/snack starts out by combining coconut milk, maple syrup, vanilla extract, and chia seeds. You just add all of the ingredients to a quart jar, shake it up, and refrigerate over night (or for at least 6 hours).
You can serve the chia seed pudding in little cups, bowls—anything you want. For breakfast on the go, I usually opt for a small glass mug (pictured) so eating and travelling is a breeze.
Then sprinkle on some pomegranate seeds.
You don’t need much to top the pudding with, so any leftover seeds you have you can: a) eat every last seed in less than 45 seconds, b) place them in an airtight container and refrigerate them for up to 3 days, or c) lay onto a cookie sheet and flash-freeze, then place in a quart bag and freeze for up to 3 months.
Next comes the chocolate.
Chocolate. Come to mama. Hop right in my mouth. Please.
After you’re done peeing yourself with excited about ALL the chocolate sprinkled on top of your pudding, sprinkle on a little bit of unsweetened coconut shreds.
You could also use coconut flakes if you want to.
Mmmm. Chocolate…oh how I’ve missed you.
I guess I should explain why I even deemed it necessary to go on a 7-Day Chocolate Free Challenge.
So, for Christmas I received quite a few Coconut Mint Chocolate Bars from my sister, who knows I love those things more than anything. And they’re only sold for a few weeks out of the year.
Well, I tried the whole “pacing yourself” thing. Didn’t work. Not even a little.
Come January 1st, I was down to 2 bars of chocolate. I knew if I wanted them to last at all, I would need to swear off chocolate for at least six months. But I mean, what girl can do that?
Definitely not this girl.
And thus the 7-Day Chocolate Free Challenge was born. And, trust me, challenge is an understatement. More like world’s most impossible task for a teenage girl with cravings.
Yeah, that sounds more like it.
Anyways, I can’t even tell you how delicious this coconut pomegranate chocolate chia seed pudding is. Sweet, creamy, coconutty, a little tangy, and all-around tasty. I can tell it’s gonna become a regular around here.
It’s so easy to make and it takes less than five minutes to prepare, only a handful of ingredients, and tastes amazing. If you like tapioca pudding or rice pudding, you’re probably gonna fall head-over-heels for this chia seed pudding.
Here’s the recipe:
- 2 cups coconut milk (from a carton)
- 2 tablespoons maple syrup
- ½ teaspoon pure vanilla extract
- ½ cup organic chia seeds (where to buy)
- pomegranate seeds, for topping
- chopped semi-sweet chocolate, for chopping
- unsweetened coconut shreds, for topping
- In a small bowl, combine the milk, sugar, and vanilla extract. Stir until combined. Sprinkle on the chia seeds and stir them in thoroughly.
- Pour mixture into a quart jar and refrigerate overnight, or until it reaches the desired thickness, shaking occasionally.
- Serve pudding with pomegranate seeds, chopped chocolate, and unsweetened coconut shreds sprinkled on top.
CJ Huang says
This chia seed pudding looks so scrumptious, especially with pomegranate and chocolate! I hope you can stop on by and share this or any other recipe with us on Five Friday Finds!
Tried it! The texture of the pudding is something to get used to, but liked it overall.
Heidi Tromley says
This looked easy until it says to refrigerate over night and shake occasionally. Is this necessary and why?
Margaret Anne says
It still is super easy Heidi! The reason the recipe suggests shaking occasionally is to ensure that your pudding isn’t clumpy. While this isn’t necessary it’s highly recommended. And refrigerating overnight is a must—this is how the pudding sets up. That’s why I love this recipe, it’s make-ahead! I hope this helps! Let me know if you have any more questions.