Mocha Chia Pudding

Mocha Chia Pudding with fresh raspberries and vanilla coconut yogurt

5 from 3 reviews

An easy 5-ingredient & 5 minute Mocha Chia Pudding for breakfast or snack! This easy no-cook recipe is gluten-free, vegan, and paleo.


  • 1/3 cup strong coffee, cooled
  • 1/3 cup full fat coconut milk (if solid, warm until liquid)
  • 3 Tablespoons chia seeds
  • 1 Tablespoon cocoa powder
  • 1 Tablespoon maple syrup
  • Optional: 1/4 teaspoon vanilla


  1. Add all ingredients to a jar. Secure the lid and shake or stir until well mixed. Let rest for a minute, then shake or stir again. Let rest for another minute, then mix one more time.
  2. Let sit for at least two hours — I prefer overnight. Top with fresh fruit and plant-based yogurt if you like. My favorite toppings are fresh raspberries, vanilla coconut yogurt, and chocolate chips!


Cool your coffee. Hot liquids with coconut milk can cause it to spoil quickly. And shaking a hot jar of liquid can build up unsafe or unpleasant pressure. It's best to cool the coffee to room-ish temperature or cooler and play it safe.

This recipe makes a nice thick pudding. Add a little more liquid to thin.

You know you’re finished shaking/stirring when the chia seeds are separated (not sticking together) and remain in the mixture rather than floating to the top (note that some will still float).

Keywords: paleo breakfast, gluten free snack, chia pudding, mocha dessert