Espresso Chia Pudding with Espresso Cacao Sauce
User Reviews
5
-
Prep Time
15 mins
-
Additional Time
3 hrs
-
Total Time
3 hrs 15 mins
-
Servings
4 Servings
-
Course
Breakfast
-
Cuisine
International
Espresso Chia Pudding with Espresso Cacao Sauce
Description
This recipe blends coconut milk and coconut water with espresso, cacao powder, and maple syrup, then incorporates chia seeds that swell and thicken the mixture over several hours in the refrigerator. The chia seeds give the pudding a slightly gelatinous texture that holds the rich flavors of coconut and coffee. The cacao powder adds chocolate notes, while maple syrup provides sweetness.
The espresso cacao sauce, made simply by whisking cacao powder, espresso, and date syrup, complements the pudding with a more intense chocolate and coffee flavor, adding a smooth, pourable sauce to balance the texture. The pudding is topped with vanilla-flavored coconut yoghurt or whipped coconut cream, which brings a mild sweetness and creaminess, and cacao nibs contribute a crunchy contrast.
This chilled pudding works well as a refined breakfast option or a light dessert. Its layered flavors combine coffee bitterness with chocolate and coconut sweetness. Serving in glasses allows the layers and toppings to show, making it visually appealing.
Ingredients
Espresso Chia Pudding:
- 250 milliliters coconut milk or coconut cream, 1 cup
- 125 milliliters coconut water 1/2 cup
- 125 milliliters espresso 1/2 cup
- 60 grams chia seeds 1/3 cup
- 25 grams cacao powder 1/4 cup
- 40 milliliters pure maple syrup 1 1/4 fluid ounces
Espresso Cacao Sauce:
- 25 grams cacao powder 1/4 cup
- 3 tablespoons espresso
- 4 teaspoons date syrup
Toppings:
- 125 grams vanilla coconut yoghurt or Vanilla Whipped Coconut Cream, 1/2 cup
- 1 tablespoon cacao nibs
Instructions
- Place the coconut milk, coconut water, espresso, chia seeds, cacao powder and maple syrup in a bowl and whisk to combine.
- Divide the mixture evenly between 4 glasses and refrigerate for 3-4 hours or overnight until the chia seeds have absorbed all the liquid and are thick and creamy.
- Making the espresso cacao sauce is also easy: just place all the ingredients in a bowl and whisk together.
- Serve the chia puddings topped with a dollop of chilled vanilla coconut yoghurt or whipped coconut cream, with a sprinkle of cacao nibs and a drizzle of the espresso sauce.
User Reviews
Overall Rating
5
You'll Also Love
