Print

Tiramisu Chia Pudding

Tiramisu Chia Pudding With Greek Yogurt
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tiramisu chia pudding layers creamy espresso-soaked chia with vanilla Greek yogurt and a dusting of cocoa for that classic Italian finish. It tastes like a coffee shop dessert but is wholesome enough for breakfast.

Ingredients

  • 2 cups plain Greek yogurt
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup milk of your choice (dairy or plant-based)
  • ½ cup chia seeds
  • 1.5 tablespoons instant espresso powder
  • A pinch of salt
  • 1 cup plain Greek yogurt (for topping)
  • 2 teaspoons maple syrup (for topping)
  • 1 teaspoon vanilla extract (for topping)
  • Unsweetened cocoa powder, for dusting

Instructions

  1. In a medium bowl, whisk together 2 cups Greek yogurt, 2 tablespoons maple syrup, 1 teaspoon vanilla, and 1 cup milk until smooth and pourable.
  2. Stir in the instant espresso powder and a pinch of salt until the espresso fully dissolves and the base turns a soft mocha shade.
  3. Sprinkle in the chia seeds slowly while whisking, so they distribute evenly without clumping.
  4. Let the mixture rest for 10 minutes, then whisk again to break up any chia clusters that have settled at the bottom.
  5. Cover and refrigerate for at least 4 hours, ideally overnight, until the pudding thickens to a creamy, scoopable consistency.
  6. For the topping, whisk 1 cup Greek yogurt with 2 teaspoons maple syrup and 1 teaspoon vanilla until smooth and softly thickened.
  7. Spoon the chia pudding into small glasses or jars, filling each about three-quarters full.
  8. Gently spoon the vanilla yogurt topping over each pudding and smooth into an even white layer.
  9. Just before serving, sift unsweetened cocoa powder generously over the top in a fine, even layer.

Notes

  • Dissolve the espresso powder fully before adding the chia seeds — once chia goes in, lumps are difficult to smooth out.
  • Whisk the base twice (once at start, once after a 10-minute rest) to prevent gel pockets and ensure a silky pudding texture.
  • Dust the cocoa right before serving — it absorbs moisture from the yogurt and turns muddy if applied too early.
  • Store layered jars covered in the fridge for up to 4 days; for the longest texture, store the chia base, topping, and cocoa separately and assemble fresh.
  • Freezing is not recommended — chia pudding turns watery and grainy once thawed.

Find it online: https://www.kitchenmomy.com/tiramisu-chia-pudding-2/