Coconut and Chocolate Chia Pudding

Salsify Pasta with Creamy Leek Sauce

Paleo Breakfast or Dessert

I make this Coconut and Chocolate Chia Pudding for breakfast or dessert after a light main course. This delicious glass of pudding meets many expectations. It is gluten free, dairy free, refined sugar free. It can be part of vegan and vegetarian diet. You can fit it into the keto diet if you change honey to xylitol or erythritol. But some people experience digestive side effects when they consume these two. They can lead to gas, bloating and diarrhea. Stevia and monk fruit are the best options for these people.


Honey is paleo in its natural, raw, unprocessed form. It’s a natural food. Try to get organic honey from local farmers. That is as fresh as possible, and full of nutrients. Always pay attention to how much of honey you consume, because of its high fructose content.

Coconut milk

Coconut milk is perfect for low carb diet, because it is naturally high in fat and low in carbs.

It is a versatile ingredient. Coconut milk adds fat and creaminess to many types of foods, including sauces, soups, curries, smoothies. It is a great dairy free coffee creamer, too. Use full fat, unsweetened coconut milk for the dishes. I use organic one.


Chocolate can be part of a ketogenic diet also. It’s pleasantly surprising, isn’t it? It is important to choose dark chocolate that contains a minimum of 70% cocoa solids, preferably more. Chocolate with 90% cocoa solids contains only 7 grams of sugar for a whole 100g bar. I use 85% pure chocolate, that is still low in carbs, but its taste is not that bitter.

Konjac flour

Konjac is an Asian root vegetable which is similar to potato in texture. Konjac plant is ground, then shaped to different shapes of pastas, like noodles, fettuccini and lasagna or even rice. Konjac flour is used as a gelatin substitute and to thicken or add texture to foods. Konjac is also known as glucomannan. Only 3.1 grams carbs is in 100 grams of konjac flour. I use only ½ teaspoon of it in this food. This amount contains almost zero carb.

Coconut and Chocolate Chia Pudding

Prep Time10 mins
Cook Time4 mins
Resting Time20 mins
Total Time34 mins
Servings: 1
Author: Andrea


For the chocolate chia pudding

  • 300 ml coconut milk
  • 40 gram pure chocolate 85% cocoa
  • 1 tbsp honey
  • 4 tbsp chia seeds
  • ¼ tsp konjac flour
  • 1 pinch salt

For the coconut cream

  • 100 ml coconut milk
  • 4 tbsp shredded coconut
  • 2 tsp honey
  • ¼ tsp konjac flour
  • 1 pinch salt
  • Fresh berries to the top optional


  • Make the chocolate chia pudding. Heat 300 ml coconut milk to lukewarm in a saucepan. Add chocolate and melt it. Stir frequently.
  • Take off the mixture from the stove. Add chia seeds, honey, konjac flour and a pinch of salt. Mix them, then set aside for 15 minutes, until the mixture thickens.
  • Meanwhile make the coconut cream. Heat 100 ml coconut milk to lukewarm in a small saucepan.
  • Take it off from the stove. Add shredded coconut, honey, konjac flour and a pinch of salt. Mix them, then set aside to thicken for 5-6 minutes.
  • Spoon half of the chocolate chia pudding into a glass. Then spoon the coconut cream on it. Finally spoon the other half of the chocolate chia pudding to the top.
  • Sprinkle with a bit of shredded coconut, place some berries to the top and serve. Enjoy!