Description

This Easy Coconut Chia Pudding, inspired by the flavors of Raffaello candies, is a creamy and dreamy no-cook vegan dessert or breakfast made with coconut milk, chia seeds, and a hint of vanilla. It’s rich, refreshing, and naturally sweetened.

Ingredients

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1 cup full-fat canned coconut milk
1/2 cup unsweetened almond milk (or any plant-based milk)
1/4 cup chia seeds
2 tbsp maple syrup or agave nectar
1/2 tsp vanilla extract
2 tbsp shredded coconut (plus more for topping)
Optional toppings: chopped almonds, white chocolate shavings, extra coconut, or Raffaello-style truffles

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Instructions

In a mixing bowl or jar, whisk together coconut milk, almond milk, maple syrup, and vanilla extract until smooth.
Stir in chia seeds and shredded coconut.
Cover and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumping.
Once thickened, stir again and divide into serving bowls or jars.
Top with extra coconut, chopped almonds, or your favorite Raffaello-inspired toppings and serve chilled.

Notes

Adjust sweetness to taste by adding more or less maple syrup.
For a smoother texture, blend the mixture before chilling.
Store in the fridge for up to 5 days—great for meal prep!

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 8g
Sodium: 45mg
Fat: 22g
Saturated Fat: 17g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 9g
Protein: 5g
Cholesterol: 0mg