Easy Coconut Chia Pudding Recipe (Coconut Raffaello)

Why You’ll Love This Recipe

This Easy Coconut Chia Pudding Recipe brings all the creamy, tropical flavor of Coconut Raffaello candies in a wholesome, plant-based breakfast or dessert. Made with just a handful of ingredients, it’s rich in fiber, naturally sweetened, and full of coconut goodness. Perfect for make-ahead mornings or a light, satisfying treat.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chia seedsunsweetened coconut milk (carton or canned for creamier texture)maple syrup or agave vanillashredded coconut (unsweetened or sweetened)pinch of salttoasted coconut flakes (for topping)crushed almonds or almond slivers (optional)

directions

In a bowl or jar, whisk together coconut milk, chia seeds, maple syrup, vanilla, shredded coconut, and a pinch of salt.

Stir well to prevent clumping and let sit for 10 minutes.

Stir again to redistribute seeds, then cover and refrigerate for at least 2 hours or overnight until thickened.

Before serving, give it a good stir and adjust sweetness if needed.

Top with toasted coconut flakes and crushed almonds for that Raffaello-inspired crunch.

Serve chilled and enjoy.

Servings and timing

This recipe yields approximately 2-3 servings.Preparation time: 5 minutesChilling time: 2 hours or overnightTotal time: 2 hours 5 minutes

Variations

Use canned coconut milk for extra richness and dessert-like texture.

Add a layer of raspberry or strawberry jam for fruity contrast.

Blend the pudding for a smoother texture.

Mix in a scoop of vanilla protein powder for a high-protein version.

Use monk fruit or stevia for a lower-sugar option.

storage/reheating

Store in airtight jars or containers in the fridge for up to 5 days.Best served cold—not suitable for reheating.Can be made in individual portions for easy grab-and-go meals.

FAQs

Can I use light coconut milk?

Yes, but the pudding will be slightly less creamy.

Why isn’t my chia pudding thickening?

Make sure to stir well and let it sit long enough—at least 2 hours. If it’s still runny, add more chia seeds and let sit again.

Is this recipe vegan?

Yes, it’s completely plant-based when using maple syrup or agave.

Can I freeze chia pudding?

It’s not ideal—the texture changes when thawed.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free.

What does it taste like?

It has a mild, creamy coconut flavor with a texture similar to tapioca pudding.

Can I blend it smooth?

Yes, blend after soaking for a silky finish.

Do I need to toast the coconut topping?

Toasting adds crunch and enhances flavor but is optional.

Can I meal prep this?

Absolutely—make a batch and store in jars for the week.

What kind of coconut milk is best?

Canned gives a rich, dessert-like result, while carton coconut milk is better for a lighter option.

Conclusion

Easy Coconut Chia Pudding is a dreamy, Raffaello-inspired treat that brings together the best of creamy coconut flavor and wholesome ingredients. Whether you’re enjoying it as breakfast or dessert, this no-fuss recipe is as satisfying as it is simple—perfect for coconut lovers and healthy eaters alike.

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