Coffee Chia Pudding
Serving up a bold new way to rise and shine!
Recipe by Tiffany Kate-Lyn Matthews
Serves: 2
Preparation time: 10 minutes, plus 4 hours to chill
Ingredients:
- 1 sachet Jacobs Cadbury Mocha
- ½ cup coconut cream
- 1 cup double thick yoghurt
- 3 Tbsp chia seeds
- 1–2 tsp maple syrup
- ½ tsp vanilla essence
To serve:
- Dark chocolate shavings
- fresh berries
- toasted nuts or coconut flakes
- whipped coconut cream
How To Make Coffee Chia Pudding
- In a bowl or jar, combine the Jacobs Cadbury Mocha sachet with the milk.
- Stir or whisk until fully dissolved.
- Add maple syrup, yoghurt, vanilla essence.
- Mix well. Stir in the chia seeds, making sure they’re evenly distributed.
- Let the mixture sit for 5 minutes, then stir again to prevent clumping.
- Cover and refrigerate for at least 4 hours or overnight, until the chia seeds absorb the liquid and thicken into a pudding-like consistency.
- Stir well then top with chocolate shavings, fresh berries and a generous amount of coconut cream.