Barley Free Tiramisu Chia Pudding

Total time4 hr 15 min

Prep time15 min

Cook time0 min

4.7

(24)

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Ingredients

4 servings

For the coconut cream layer

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
1 tbsp maple syrup
½ tsp vanilla extract

For the chia pudding

1 ½ cups brewed espresso or strong coffee, cooled to room temperature
½ cup full-fat coconut milk
2 tbsp maple syrup
6 tbsp chia seeds
½ tsp ground cinnamon

For serving

2 tbsp raw cacao powder, for dusting
1 tsp ground cinnamon, for dusting (optional)

Instructions

1
The night before (or at least 4 hours ahead), place the can of full-fat coconut milk in the refrigerator upright so the cream separates and solidifies at the top.
2
In a medium mixing bowl, whisk together the cooled espresso, 1/2 cup coconut milk, 2 tbsp maple syrup, chia seeds, and ground cinnamon until fully combined. Let the mixture sit for 5 minutes, then whisk again to break up any clumps of chia seeds.

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