Chia Pudding

Made by our chef Paula Pesse

100% plant-based

20 minutes

2 servings

7 ingredients


3/4 cup Cold coffee

8 tbsps Chia seeds

2 tbsps Maple syrup

1/2 tsp Vanilla essence

1 can Coconut cream

4 tbsps Powdered sugar

3/4 cups NOTMILK


For the chia pudding:

  1. Mix the chia seeds, Not Milk, cold coffee and maple syrup.
  2. Let it rest in the refrigerator overnight along with the coconut cream.

For the whipped coconut cream:

  1. Beat with a mixer until a consistency is similar to whipped cream.
  2. Add powdered sugar and beat again for at least 2 minutes until it's well mixed. Use immediately or store it in a refrigerator (lasts 1 to 2 weeks).