Pregnancy Friendly Tiramisu Chia Pudding
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Learn more āIngredients
4 servings
For the coconut cream layer
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 1 tbsp maple syrup
- Ā½ tsp vanilla extract
For the chia pudding
- 1 Ā½ cups brewed espresso or strong coffee, cooled to room temperature
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 42 mg per serving.
- Ā½ cup full-fat coconut milk
- 2 tbsp maple syrup
- 6 tbsp chia seeds
- Ā½ 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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