I’ve been on a bit of a healthy food kick lately (only a little bit though) and I’m ready to promote my renewed love for chia seed puddings.
Now I’m ready to share with you a new twist on chia seed pudding––Coffee Chia Seed Pudding. And it’s just as easy to make as any of the other chia seed pudding recipes. Perfect for coffee lovers looking for a kick of flavor in their pudding, this chia seed pudding might even give you a little energy kick!
- 2 cups coconut milk
- 1 tsp pure vanilla extract
- 2 tsp maple syrup
- 2 tsp instant coffee or espresso powder
- 1/2 cup chia seeds
- In a mixing bowl, add in the coconut milk, vanilla extract, maple syrup, and and coffee or espresso powder, and stir until incorporated. Then, add in the chia seeds and stir well to make sure there aren’t any clumps.
- Cover the mixing bowl with cling wrap and chill in the refrigerator for at least an hour. Overnight is best.
- That’s it! The hardest part about this recipe is waiting for everything to set in the fridge! Serve with fresh fruit, sliced almonds, chocolate chips, or whatever your heart desires!
This pudding is on the more "liquidy" side of the spectrum. Feel free to reduce the amount of coconut milk or add more chia seeds to achieve your desired consistency. If you find that the seeds aren’t fully incorporating into the pudding, you need to add more coconut milk. Try adding a 1/4-1/2 cup and see how it is.
If you find that you would like a sweeter pudding, add more maple syrup or feel free to just add a little sugar! You could also add fruit like strawberries, blueberries, or raspberries.
If you aren’t interested in using coconut milk (the pudding doesn’t taste like coconuts at all!!!) and would rather use cow’s milk, you can use the same proportions but the seeds might take much longer to expand. Allow the pudding extra time to fully form.