Maple Coffee Chia Pudding

Maple Coffee Chia Pudding

Maple Coffee Chia Pudding


6 servings


  • 1 1/2 cups organic coffee, finely ground
  • 1 3/4 cups filtered water
  • 3/4 cup L&B Organic Chia Seeds
  • 1/8 teaspoon L&B Organic Chia Seeds, (for garnishing)
  • 1 teaspoon pure vanilla extract
  • 1/3 cup L&B Pure Maple Syrup
  • 3 tablespoons L&B Pure Maple Syrup
  • 3/4 cup organic half-and-half
  • 1 cup whipping cream
  • 6 whole coffee beans, optional, (for garnishing)


  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.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.