Chia Pudding
4 years ago

Maple Coffee Chia Pudding

This no-stove pudding is as thick and pudding-y as tapioca — but it’s so much healthier for you. Instead of using starchy, carb-heavy tapioca pearls, we made it with chia seeds, which are full of fiber, protein, amino acids and omega-3 fatty acids. That’s right, chia pudding is basically a superfood.

It’s also ridiculously easy to make. Basically, all you have to do is stir together the coffee, cream, maple syrup, vanilla and chia seeds — and then stick it in the fridge to chill. Between the cream and coffee, our recipe includes more liquid than most chia pudding recipes. It takes a good 12 to 14 hours for the little chia seeds to soak it all up and thicken. We know, waiting is such sweet agony. But it’s worth it: The pudding tastes like lightly sweet coffee ice cream and has a luxe, super creamy texture. It’s scrumptious.

Best of all, this recipe makes six servings of pudding. In pudding math, that’s dessert for the family, and maybe a couple leftover for school and work lunches. Or, even better, it’s a week’s worth of dessert for you, sweet you. If it’s that kind of week, it can be breakfast too — after all, it’s cream, coffee and a whole bunch of antioxidants. What better way to start the day?

6 servings
Preparation time: 15 minutes (does not include 14 hours chilling time)
Cook time: 15 minutes


1 ½ cups organic coffee, finely ground
1 ¾ cups filtered water
¾ cup, plus ⅛ teaspoon L&B Organic Chia Seeds, divided
1 teaspoon pure vanilla extract
⅓ cup, plus 3 tablespoons L&B Pure Maple Syrup, divided
¾ cup organic half-and-half
1 cup whipping cream
6 whole coffee beans, optional

Special equipment: 6 small custard cups


  1. In a coffee maker, use the coffee and water to brew coffee, and then set aside to cool.
  2. In a large glass bowl, combine the coffee, ¾ cup of the chia seeds, vanilla, ⅓ cup of maple syrup and half and half and stir until well combined. Cover the bowl and chill the pudding in the refrigerator for 4 to 6 hours.
  3. Remove the pudding from the refrigerator, stir it, divide it between 6 small custard cups and chill overnight, uncovered.
  4. In the bowl of a stand mixer, whip together the cream and 3 tablespoons maple syrup until soft white peaks form. Pipe or spoon the whipped cream onto the pudding cups.
  5. Garnish each of the pudding cups with a coffee bean and a sprinkling of chia seeds.

This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy — and help you live a balanced life. If you love it, check out the entire Nourish collection!