Inspired by Mexican hot chocolate, this plant-powered pudding rich in fiber and omega-3s blends rich cacao with creamy coconut milk and chia seeds. Topped with fresh strawberries and toasted coconut, it’s the kind of breakfast that loves you back!
Chia is not my favorite. But this is overall good
Would eat again
Nancy · 06/18/26
Mariana · 06/17/26
This chia pudding is so delicious and good for you, wish you made different flavors
Michelle · 06/17/26
Tasty and filling
April · 06/14/26
Kristy · 06/10/26
Tyler · 06/10/26
Kerri · 06/07/26
Mariana · 06/04/26
Mechelle · 05/29/26
Instead of a delicious and healthy chocolate vegan dessert for those of us who are lactose intolerant, this was a mushy and stringy bowl of sadness. Ate a third of it and threw the rest away.
Ryan · 05/29/26
Mikaela · 05/19/26
Darren · 05/18/26
If I could give 0 stars I would. I love chia pudding and this had little to no chia in it. The coconut was all mushy. No strawberries at all. It was just cocoa flavored mush.
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
