Hey there, friend
I have a little story and a sweet spoonful of magic to share with you today.
Last summer, during one of those golden early mornings where the sun sneaks in before your alarm, I found myself sitting on the back porch with a steaming cup of coffee in one hand and a bowl of leftover chia pudding in the other. My sleepy brain was craving something indulgent… but not too indulgent. And just like that, inspiration hit: what if tiramisu and chia pudding had a delicious little love child?
That’s how this Tiramisu Chia Pudding was born — a creamy, dreamy, espresso-kissed breakfast (or dessert!) that feels fancy but is secretly super simple. It’s packed with good-for-you ingredients, naturally gluten-free, and can easily be made dairy-free or vegan with a few swaps. And the best part? It tastes just like that first heavenly bite of tiramisu — soft, silky, and laced with coffee and cocoa.
Let’s make it together!
Why You’ll Love This
- Seasonal ingredients like fresh coconut milk or almond milk give this a cooling touch perfect for spring and summer.
- Meal-prep friendly – make it the night before and wake up to a treat.
- Customizable – perfect for plant-based eaters or anyone cutting down on refined sugar.
Ingredients
For the chia pudding base:
- 1/2 cup chia seeds
- 2 cups unsweetened almond milk (or oat, coconut, dairy — your choice!)
- 2 tbsp maple syrup or honey (adjust to taste)
- 1 tsp vanilla extract
- Pinch of sea salt
For the coffee cream layer:
- 1/2 cup Greek yogurt (or coconut yogurt for vegan)
- 2 tbsp strong brewed espresso or cold brew concentrate
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
Toppings (optional but highly recommended):
- Unsweetened cocoa powder
- Shaved dark chocolate or cacao nibs
- Crushed ladyfingers (for the full tiramisu vibe – optional and can be GF)
Step-by-Step Instructions
1. Make the Chia Base (Night Before or 3 Hours Ahead)
In a medium bowl or large jar, whisk together almond milk, chia seeds, maple syrup, vanilla, and salt. Stir well — chia seeds tend to clump, so give it a second stir after 10 minutes.
Cover and refrigerate for at least 3 hours or overnight until it thickens to a pudding consistency.
Tip: If it’s too thick in the morning, stir in a splash of milk to loosen it up.
2. Whip Up the Coffee Cream
In a small bowl, mix your yogurt with espresso, maple syrup, and vanilla. It should be smooth and slightly fluffy. This is your faux “mascarpone” layer — light, tangy, and kissed with coffee.
3. Assemble the Layers
Grab a glass jar, parfait cup, or any cute bowl. Spoon in half of the chia pudding, then a generous layer of the coffee cream. Repeat. Finish with a light dusting of cocoa powder and, if you’re feeling fancy, chocolate shavings on top.
Make it extra indulgent: Crumble a gluten-free ladyfinger or biscotti between the layers!
Dietary Swaps & Tips
- Vegan? Use coconut yogurt and maple syrup.
- Low sugar? Skip sweeteners or use stevia/monk fruit.
- Nut-free? Use oat or rice milk instead.
- Caffeine-free? Sub decaf espresso or a splash of chicory root tea.
Let’s Talk Texture & Taste
This pudding is everything — velvety, light, and cool on the tongue, with those lovely little chia pearls that pop just slightly as you bite. The cocoa gives it depth, the coffee adds richness, and the yogurt layer keeps things fresh and bright. Every spoonful is a tiny celebration.
And can we talk about the colors? That layered look — deep mocha and creamy white with a soft dusting of cocoa — is almost too pretty to eat. Almost.
Try It & Share the Love
I’d love for you to make this and tell me how it turns out. Snap a photo, tag me on social, or drop a comment below with your favorite twist. Did you add berries? Go full dessert mode with chocolate chips? Make it with your kiddos? I’m here for it all.
Thanks for hanging out in my kitchen today — I’m so glad you’re here. Now go stir up something sweet and soul-nourishing.
With love and good coffee,