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Carob Caramel Chia Pudding

Caramel Carob Chia Pudding with Coconut Cream

Raw, Vegan, Chia Pudding that doesn't suck!
Author Crystal Bonnet


Chia Pudding

Coconut Cream

  • 1 can of full fat coconut milk premium
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract


Chia Pudding

  • Place all ingredients in a bowl and whisk until combined.
  • Cover and place in the fridge overnight.

Coconut Cream

  • Place a can of full fat coconut milk upside down in the fridge for minimum 8 hours.
  • Remove from fridge, open can right side up and pour out the coconut water.
  • Place coconut milk in a bowl with maple syrup and vanilla and mix with an electric mixer until coconut cream is light and fluffy.
  • Layer a parfait glass with pudding and coconut cream and garnish with your choice of berries!


Pudding and Coconut cream will keep in a glass container in the fridge for 3 days.