Tiramisu Chia Pudding
Layered with bold coffee chia pudding, tangy vanilla Greek yogurt, and a velvety cocoa dusting, this no-cook recipe takes just 10 minutes of active prep before chilling into a thick breakfast or dessert.
Equipment
- Medium bowl
- jar or cup
Ingredients
- 1½ tablespoons Honey or Maple Syrup (divided)
- ½ cup Chia seeds
- 1 teaspoon pure vanilla extract (divided)
- ¾ cup Coffee
- ¾ cup Milk of choice
- ¾ cup Greek yogurt (plain)
- ½ tablespoon Cocoa powder (for dusting)
Instructions
- Combine ¾ cup milk, ¾ cup cooled brewed coffee, and ½ teaspoon vanilla extract in a medium bowl. The liquid should have an even coffee color before the seeds go in.
- Scatter ½ cup dry chia seeds into the liquid and mix thoroughly. At this stage, the mixture will look thin, with loose seeds moving through it.
- Keep stirring for 30 seconds, leave the mixture undisturbed for 2 to 3 minutes, then stir thoroughly again. The developing gel coating will begin to hold the seeds throughout the liquid instead of letting them collect at the bottom.
- Cover the bowl and chill for 6 hours or overnight, until the mixture reaches a pudding consistency. A spoonful should hold together rather than immediately flow back into the bowl.
- Place ¾ cup plain Greek yogurt in a separate bowl. Its thick texture will form the creamy contrast to the coffee layer.
- Beat ½ teaspoon vanilla extract and 1½ tablespoons honey or maple syrup into the yogurt, adding more sweetener to taste if desired. The topping should look uniform and taste gently sweet with a little yogurt tang.
- Build alternating layers in jars or cups, beginning with coffee chia pudding, followed by sweetened yogurt and a light cocoa dusting, then repeat and finish with cocoa. Distribute the ½ tablespoon cocoa powder lightly so it doesn’t form dark, bitter pockets.
- Serve the assembled pudding chilled. Each spoonful should combine thick coffee pudding, creamy yogurt, and a delicate cocoa finish.
Notes
Ingredient tip: Let the brewed coffee cool completely before mixing so it does not warm the milk, and choose strong coffee, cold brew, or cooled espresso so the roast flavor stands out against the creamy layers.
Texture tip: Do not skip the second stir after the short 2 to 3 minute rest. Sweep across the bottom and sides of the bowl to suspend the seeds and prevent hard clumps from settling.
Serving tip: Shake the cocoa powder through a fine-mesh strainer to break up lumps, and wait until right before serving to add the final dusting on make-ahead jars so the cocoa stays dry and velvety.
Troubleshooting: If the chilled pudding is too stiff, stir in a little milk or cooled coffee at a time to loosen it; if it stays runny, mix in extra chia seeds gradually and give them time to hydrate.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.