Mint Chocolate Chia Pudding with Coconut Whipped Cream Recipe

Introduction

This Mint Chocolate Chia Pudding is a refreshing and healthy dessert that combines rich cocoa flavors with a light, minty coconut whipped cream. It’s perfect for a quick treat or a make-ahead snack that’s both satisfying and nourishing.

Ingredients

• 1 ¼ cups almond milk
• ¼ cup chia seeds
• 2 tbsp. cocoa powder
• 1 tbsp. maple syrup
• 1 can of chilled full-fat coconut milk
• ¼ tsp. mint extract
• ½ tsp. matcha green tea powder

Instructions

1. Step 1: In a medium-sized mixing bowl, combine chia seeds, almond milk, cocoa powder, and maple syrup. Stir well to mix all ingredients thoroughly. Cover and place in the refrigerator to chill and thicken.
2. Step 2: Open the chilled can of coconut milk and scoop out only the thick white cream, leaving the liquid behind. Drain any excess liquid from the cream.
3. Step 3: Add the matcha powder and mint extract to the coconut cream. Whip the mixture using a hand whisk or mixer for 3–5 minutes until it reaches a fluffy whipped cream texture.
4. Step 4: Take serving cups and layer a portion of the chocolate chia pudding first, then top with a generous amount of the mint coconut whipped cream.
5. Step 5: Serve immediately and enjoy your refreshing mint chocolate chia pudding!

Tips & Variations

• For a sweeter pudding, add more maple syrup to taste before chilling.
• Try adding a handful of fresh berries or chopped nuts between layers for extra texture.
• If you don’t have matcha powder, you can omit it; the whipped cream will still taste delicious with just the mint extract.
• Use other plant-based milks if almond milk isn’t available, like oat or soy milk.

Storage

Store the chia pudding and whipped cream separately in airtight containers in the refrigerator for up to 3 days. Before serving, give the pudding a good stir and re-whip the coconut cream if needed. Layer them just before eating to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, you can substitute regular cow’s milk or any other milk you prefer, but almond milk keeps the dish dairy-free and light.

How do I get the coconut cream to whip properly?

Make sure the coconut milk can is well chilled, ideally overnight, so the cream separates from the liquid. Use only the thick cream part for whipping, and whip it cold for best results.

Mint Chocolate Chia Pudding with Coconut Whipped Cream Recipe

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4.7 from 65 reviews

This Mint Chocolate Chia Pudding is a refreshing and nutritious dessert combining rich cocoa-flavored chia pudding with a light, mint-infused coconut whipped cream topping. Perfect for a healthy treat or a vegan-friendly dessert, it requires minimal ingredients and no cooking, making it easy to prepare ahead and enjoy chilled.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours (including chilling time)
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Chocolate Chia Seed Pudding

• 1 ¼ cups almond milk
• ¼ cup chia seeds
• 2 tbsp cocoa powder
• 1 tbsp maple syrup

Mint Coconut Whipped Cream

• 1 can chilled full-fat coconut milk
• ¼ tsp mint extract
• ½ tsp matcha green tea powder (for color)

Instructions

1. Prepare the Chocolate Chia Pudding: In a medium-sized mixing bowl, combine the chia seeds, almond milk, cocoa powder, and maple syrup. Stir thoroughly to ensure all cocoa powder is dissolved and chia seeds are evenly distributed. Cover the bowl and place it in the refrigerator to chill and thicken while you prepare the whipped cream.
2. Prepare the Mint Coconut Whipped Cream: Remove the chilled can of full-fat coconut milk from the fridge and scoop out only the thick white cream on top, leaving the excess liquid behind. Transfer the cream to a separate medium-sized mixing bowl.
3. Add Flavor and Color: Add ¼ teaspoon of mint extract for a refreshing taste and ½ teaspoon of matcha green tea powder to give a natural green hue to the whipped cream. These additions enhance the cream’s mint flavor and appearance.
4. Whip the Coconut Cream: Using a hand mixer or whisk, whip the coconut cream for 3 to 5 minutes until it becomes light, fluffy, and resembles the texture of traditional whipped cream.
5. Assemble the Pudding: Take serving cups or glasses and layer a portion of the chocolate chia pudding at the bottom. Top each with a generous dollop of the mint coconut whipped cream for a beautiful contrast of flavors and textures.
6. Serve: Serve immediately or chill for additional time if you prefer your pudding colder. Enjoy this healthy, vegan, and delicious dessert!

Notes

• Use full-fat coconut milk for best whipping results; chill it thoroughly overnight.
• You can adjust sweetness by adding more or less maple syrup to the chia pudding.
• Matcha powder is used primarily for natural coloring but adds a subtle flavor; feel free to omit or reduce if preferred.
• For stronger mint flavor, increase mint extract slightly but do so cautiously, as it can be potent.
• This pudding keeps well in the refrigerator for up to 2 days, but whipped cream texture is best fresh.

Keywords: chia pudding, mint chocolate pudding, vegan dessert, healthy pudding, coconut whipped cream, no-cook dessert, gluten free, dairy free