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.

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

If you’ve sipped on authentic Mexican horchata before, then you know it’s so much more than rice milk—it’s a creamy, sweet, cinnamon-laced escape to paradise. I had my first sip at a taqueria years ago and have loved it ever since. Now, I make a big batch every summer.

What makes horchata so magical is how humble ingredients—rice, water, sugar, cinnamon sticks, and vanilla—so easily transform into a drink that tastes like it took all day to make.

In this Horchata Latte recipe, I took this refreshing concoction one step further: frothy milk, a shot of espresso, and the homemade horchata served in a clay mug or over a mountain of ice. It’s my idea of a perfect midday pick-me-up!

Horchata Latte Ingredients

White rice – Any type of long-grain white rice is perfect.

Cinnamon sticks – They infuse the horchata mixture with its signature warm, cinnamony flavors. I don’t recommend using ground cinnamon because it makes the horchata grainy.

Brown sugar – Brown sugar + cinnamon = ♥️ If you’re all out, feel free to use cane sugar or coconut sugar instead.

Espresso – You can brew the espresso shots yourself or buy them from your local coffee shop.

Milk – I always make this latte with a 50-50 mix of horchata and milk (dairy or dairy-free). I personally thought the latte was too sweet when I made it only with horchata, but test out different ratios of horchata to milk to see what you prefer!

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

Variations

• Add almonds – For a more authentic horchata recipe, add 1/2 cup of blanched and slivered almonds to the soaking mixture.
• Sweetener options – You can make horchata with any sweetener you like, granulated or liquid! For a less sweet drink, reduce the sweetener to 1/4 cup.
• Espresso substitute – Swap the espresso for homemade cold brew or 1/2 cup of strongly brewed coffee.

How to Make a Horchata Latte

Step 1: Make the horchata. Add the rice, water, cinnamon, brown sugar, vanilla, and salt to a large bowl, then cover and set it aside. 

Step 2: Blend. Pour the rice/cinnamon/water mixture into a blender and blend until smooth.

Step 3: Strain. Place a nut milk bag over a large bowl, then pour in the horchata. Twist the top closed and gently squeeze to strain the horchata through the bag.

Step 4: Chill. Transfer the horchata to a pitcher and store it in the refrigerator for later.

Step 5: Make the latte. Pour a shot of espresso into a mug or glass with ice, then top with half milk (cold or steamed) and half of the horchata mixture. Sprinkle ground cinnamon on top and enjoy! 

Erin’s Tips and Tricks

• It’s always a good idea to rinse the rice under cold running water until the water runs clear before making a horchata recipe.
• You may need to blend the horchata ingredients in batches if your blender is on the smaller side.
• I like to strain the blended rice/water/cinnamon mixture through a nut milk bag, but you can also use a fine mesh strainer or a piece of cheesecloth layered over the strainer.
• Remember: the more you strain the horchata, the smoother it will be. Strain it two to three times if you’d prefer a smoother drink with very little sediment.
• The exact amount of milk/horchata you need depends on the size of the glass or mug you’re using for the latte. Use more or less as needed!

Horchata FAQs

Storage

Refrigerator: Chill the blended and strained horchata for up to 5 days.

Freezer: You can also freeze horchata for up to 3 months. I recommend pouring the horchata into ice cube trays and keeping the solid cubes in a freezer-safe container. Just drop a couple of cubes into a glass, top with espresso and milk, and enjoy!

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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.

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