Mocha Chia Pudding with Coconut Whipped Cream. Vegan, GF.

This coffee-enriched superfood breakfast is a perfect way to start your day. The mocha chia pudding also could be an indulgent dessert and a perfect end to a meal shared with your loved ones. Layer upon a layer of mocha pudding and coconut cream makes for one rich, delicious treat!

The tiny, black chia seeds come from a plant that’s grown in South American called Salvia Hispanica. Back in the day, the seed was a key ingredient in diets of the Aztecs and Mayans, thanks to their ability to provide sustainable energy. In recent years, the little seeds have gotten a reputation for doing just that, and quite a bit more. Chia is a good source of omega-3, iron, calcium, potassium, dietary fiber and high protein content.

Interestingly, if soaked in water, Chia seeds can absorb about 10-12 times their weight and form a gelatin-like substance, which in the past has had many uses in culinary environments. Chia seeds can be used in a variety of ways – puddings, cakes, energy bars and more.

The secret of whipped coconut cream is which brand you use. Some coconut milk brands add Carrageenan in their products. Carrageenan is an additive thickening emulsifier to improve the texture and consistency of foods often found in almond and coconut milk. Coconut milk with emulsifier is thick and creamy but not suitable for whipping. Choose an organic coconut milk without an emulsifier. Chill it overnight in the fridge. Open the can of chilled coconut milk. Coconut milk is an emulsion of two fluids: coconut cream and coconut water. At cooler temperatures, coconut milk separates into its components, and the cream rises to the top. Scoop it out. My favorite brand of coconut milk is Trade Aid (Available in New Zealand).

I add xanthan gum to coconut whipped cream, that helps to stabilize it. Xanthan gum is a bacteria-derived product, commonly used as a thickening and stabilizing agent in both food and medicine.


2 Serves

  • 3 Tbsp Chia seeds
  • 2-3 Tbsp Maple syrup
  • 2 Tbsp Raw Cacao powder
  • 1/4 Cup of Espresso coffee or coffee from Moka pot 
  • 1 Can of chilled coconut milk
  • Pinch of Xanthan gum
  • 1 Teaspoon of Icing sugar
  • 1/4 Teaspoon Vanilla extract

+ Grated chocolate for garnish


Coconut whipped cream. Open the can of chilled coconut milk. Scoop coconut cream out and place into a chilled mixer bowl. Usually, it is about 1 cup of coconut cream. Add xanthan gum and beat for 1 minute using a mixer until creamy. Then add vanilla and icing sugar, mix until smooth. Keep the coconut whipped cream chilled.

Chia pudding. Warm in a saucepan 1 cup of the remaining coconut milk until warm but not hot. If the coconut milk is too fat, you can add some water.

Mix in the blender warm coconut milk, coffee, cacao powder, a few drops of vanilla, and maple syrup. Mix in the bowl chia seeds with the mocha and soak it for a few hours. When the chia pudding is ready you can start to create layers one by one. Fill glasses or cups with chia pudding.

 Spoon the coconut whipped cream into a piping bag with a star nozzle and pipe it using a spiraling motion onto the pudding in a large swirl. Garnish the chia pudding with grated chocolate. Enjoy!




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