I pumped this vegan Coconut Chia Pudding with FOUR types of coconut—coconut milk, shredded coconut, coconut oil, and coconut sugar—for the ultimate coconutty flavor, just like in my coconut cake. Because the way I see it, the more coconut, the better!

It’s thick, creamy, and naturally sweetened with a splash of maple syrup. It’s basically a rich dessert disguised as a healthy, fiber-packed breakfast. Between its creamy texture and the caramelized bananas on top, it very much has the same tropical, “vacation-in-a-jar” vibes as my mango chia pudding, so you can treat yourself to a little getaway without even leaving the kitchen.

Chia Pudding Ingredients

Coconut milk – I like using full-fat canned coconut milk because it’s a tad more flavorful, plus the texture is thicker, so the chia pudding solidifies more quickly. Light canned coconut milk also works, but the pudding will need to be refrigerated for at least 8 hours.

Chia seeds – Both black and white chia seeds work here. 

Shredded coconut – For a little texture and more coconut goodness. I recommend using unsweetened coconut shreds since the pudding is already sweetened with maple syrup.

Caramelized bananas – AKA the best topping for chia pudding! Easy to make with sliced bananas, coconut sugar, and coconut oil, they’re a sweet topping that makes this healthy breakfast feel like dessert.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

• Low-calorie option – Swap the canned coconut milk for coconut milk from a carton.
• Sweetener options – You can sweeten the pudding with honey instead of maple syrup if you want. Any kind of sugar can be used for the caramelized bananas (cane sugar, white sugar, brown sugar, etc.).
• Protein boost – You can stir in 1 scoop of plain or vanilla protein powder and an extra splash of milk.

How to Make Coconut Chia Pudding

Step 1: Combine. Start by whisking the coconut milk and maple syrup together in a bowl, then stir in the shredded coconut. Finish by stirring in the chia seeds.

Step 2: Soak. Divide the chia mixture into two glasses or jars. Place them in the refrigerator.

Step 3: Caramelize the bananas. Before serving the pudding, heat the coconut oil in a skillet, then add the banana slices. Sprinkle the coconut sugar over top and cook until they’re soft, sticky, and caramelized on the outside.

Step 4: Top and serve. Top each jar of chia pudding with the caramelized bananas and extra shredded coconut, then serve and enjoy.

Erin’s Tips and Tricks

• I like to store chia pudding in airtight mason jars for an easy grab-and-go snack.
• Shake or stir the pudding 30 minutes after dividing it between jars to prevent the chia seeds from clumping.
• Feel free to double or triple this recipe if you’re making chia pudding for meal prep.

Chia Pudding FAQs

Storage

Refrigerator: Chia pudding will stay fresh and creamy in the sealed jars for up to 5 days.

Freezer: I haven’t tried freezing chia pudding, but I don’t see why it wouldn’t work. Just thaw it in the refrigerator overnight before serving.

More Easy Chia Recipes

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Dreamy Almond Butter Chia Pudding

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Chia Seed Pancakes

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Chocolate Chia Pudding

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Nectarine and Blueberry Chia Pudding

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Normally, I’d sneak black beans into brownies or add Greek yogurt to cookies when I want a healthy-ish dessert, but not in these Paleo Chocolate Brownies. They’re every bit as decadent as the brownies you know and love, but use grain-free, dairy-free, and refined sugar-free ingredients! You’d never know it, though, because they taste just like your favorite childhood brownie recipe.

Trust me, I tested this recipe over 3 times to make sure the brownies were absolutely perfect. I’m talking decadent, rich, and dangerously good! And that paper-thin crackly top? Instantly iconic.

Just like my paleo pumpkin chocolate pie and chocolate avocado cake, you can make this paleo dessert for bake sales, the holidays, or just because, without anyone suspecting they’re eating something wholesome. 

Paleo Brownie Ingredients

Coconut oil – I melted the chocolate chips with coconut oil for an ultra-smooth and fudgy texture. 

Chocolate chips – I used dairy-free Enjoy Life chocolate chips, which are NOT paleo-compliant. There are plenty of dairy-free, refined sugar-free, and soy lecithin-free chocolate chips out there if you want the brownies to be strictly paleo.

Coconut sugar – This keeps the brownies refined sugar-free without missing out on the sweetness you expect from traditional brownies.

Almond flour – I love baking with almond flour because it’s naturally gluten-free and keeps the crumb light without being cakey. I always buy the massive bag from Costco.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

• Coconut oil substitute – Not a fan of the coconut flavor? Melt the chocolate with avocado oil or ghee instead.
• Change the sweetener – You can use an equal amount of cane sugar or light brown sugar instead of coconut sugar. Just know that these swaps are not strictly paleo. 
• Almond flour substitute – Cashew flour behaves almost exactly like almond flour in grain-free baking. I haven’t tested it, but it should work.
• Deepen the chocolate flavor – A few tablespoons of espresso powder mixed with the dry ingredients will intensify the richness without making the brownies taste like coffee.
• Optional mix-ins – Fold chopped walnuts, pecans, cacao nibs, or extra chocolate chips into the brownie batter. For paleo almond butter brownies, drop spoonfuls of almond butter over the brownie batter, then use a toothpick to swirl them around.

How to Make Paleo Brownies

Step 1: Melt the chocolate. Melt the coconut oil and chocolate chips together in a small saucepan until smooth. Set it aside to cool.

Step 2: Whisk the eggs. Add the eggs and sugar to a large bowl and whisk continuously for at least 45 seconds.

Step 3: Add dry ingredients. Gently fold the almond flour and salt into the whisked egg-sugar mixture. 

Step 4: Add the chocolate. Finish by folding in the melted chocolate until you have a smooth batter.

Step 5: Bake. Pour the brownie batter into your baking pan and bake until a toothpick inserted in the middle comes out clean.

Step 6: Cool, then serve. Let the brownies cool completely, then slice them into bars and serve. 

Brownies FAQs

Storage

Room temperature: These brownies taste their best when eaten as soon as possible. That said, they’ll stay fresh in an airtight container on the counter for up to 4 days. 

Refrigerator: If you want the brownies to last longer (or if you like a super-chewy, cold brownie), keep them covered in the fridge for up to 1 week. 

Freezer: They also freeze like a dream. Just slice, wrap individually, and freeze for up to 3 months.

More Brownie Recipes

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My Instant Pot has been a game-changer since day 1. From instant pot whole chicken to instant pot spaghetti and meatballs, there isn’t much I haven’t tried cooking in it. Why turn on my oven when the pressure cooker can do all the work for me?

I always cook spaghetti squash in my Instant Pot because it’s just so quick and easy. It only takes around 10 minutes, and it doesn’t leave me guessing whether it’s done cooking or not. Win-win!

My Instant Pot Spaghetti Squash recipe shows you how it’s done, step-by-step. I love using the mild, buttery squash strands as a gluten-free and low-carb pasta dupe, but they pair well with just about anything. 

Instant Pot Spaghetti Squash Ingredients

Spaghetti squash – I usually buy spaghetti squash when it’s in season during fall and winter. I always pick the squash that feels heavy for its size and has very few blemishes on its yellow skin.

Water – A cup of water in the bottom of the Instant Pot builds pressure and steams the squash quickly and evenly. When I’m craving extra flavor, I’ll swap the water for homemade bone broth or any stock I have on hand.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

How to Cook Spaghetti Squash in the Instant Pot 

Step 1: Prep the squash. Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon. 

Step 2: Set up the Instant Pot. Pour the water into the bottom of the Instant Pot, then insert the wire rack or trivet. Place the spaghetti squash halves on the rack, cut-side down. 

Step 3: Cook. Close the lid, seal the valve, press Pressure Cook (or Manual), and set the timer for 8 to 12 minutes (8 minutes for a small squash, 12 minutes for a large squash).

Step 4: Release the pressure. Let the pressure naturally release for 5 minutes, then switch the valve to venting to release any remaining pressure.

Step 5: Scrape. Wait a few minutes before carefully lifting the squash out of the pot. Let it cool, then use a fork to gently scrape the flesh into strings. 

Step 6: Serve. Serve the spaghetti squash in a bowl with pasta sauce and parmesan cheese, or enjoy it with any of the recipes below.

Erin’s Tips and Tricks

• If I’ve learned anything about cooking with squash, it’s that slicing it carefully with a sharp chef’s knife is key. I usually slice mine lengthwise, but if your squash is extra large, cutting it horizontally can be easier. 
• Yes, you really do need to use the wire rack or trivet. It keeps the squash lifted above the water so it steams instead of boils, giving you perfectly tender—never mushy—“noodles” every time.
• The squash will be very hot after it’s done cooking, so let it cool for at least 5 minutes before handling it. 
• Scrape the strands in the same direction as they run to get long, thin “noodles” instead of short bits.

Instant Pot Spaghetti Squash FAQs

Serving Suggestions

The fun really starts after you finish scraping the squash because now it’s time to eat! Here are a few delicious serving ideas to help you enjoy every bite:

• Spaghetti squash and meatballs – Pour marinara sauce over the squash, add some Italian chicken meatballs or lentil meatballs, and top with grated parmesan or crispy roasted chickpeas for a lightened-up version of the classic.
• Simple vegetable side dish – Just toss the hot strands with olive oil or butter, salt, black pepper, garlic/onion powder, red pepper flakes, parmesan cheese, and/or fresh herbs for a simple yet delicious veggie side dish.
• Toss it with veggies – I like to toss spaghetti squash with caramelized onions, kale, and mushrooms to make this caramelized onion spaghetti squash recipe.
• Any pasta-style dish – Spaghetti squash works as a low-carb pasta alternative in almost any pasta dish, like my sun-dried tomato pesto pasta.
• Any noodle dish – Same goes for rice noodles, soba, etc. Use the squash to make a lighter shrimp lo mein or add it to this Thai noodle salad.
• Add it to casseroles – Just toss the squash in your favorite casseroles whenever they could use some extra veggies!

Storage

Refrigerator: You can refrigerate cooked spaghetti squash in an airtight container for up to 1 week.

Freezer: Transfer the cooled squash to a freezer-safe container and freeze for up to 3 months. Thaw it overnight in the fridge before reheating and serving.

Reheating: Spaghetti squash is easy to reheat in the microwave or in a skillet on the stove with a splash of water, broth, and/or tomato sauce.