For this pudding, I increased the maple syrup slightly and added a pinch of salt – my modifications are below.
By the way, this worked so well that I think you could absolutely use coconut milk beverage (or another plant-based milk) instead of coconut milk in this golden milk chia pudding, to reduce the fat content.
2 cups unsweetened nondairy milk of choice
2 Tbsp. cocoa powder
2 Tbsp. maple syrup
1 tsp. vanilla extract
½ tsp. ground cinnamon
1 pinch of salt
½ cup chia seeds
¼ cup (2 scoops) unflavored or vanilla-flavored protein powder
1 cup fresh raspberries, for serving
Heat the milk in a small saucepan over medium-high heat.
Stir in the cocoa powder, maple syrup, vanilla, cinnamon, and salt. Remove from heat.
Pour the chia seeds and the protein powder in the milk mixture and whisk together. Cover and refrigerate overnight.
Serve with the raspberries.