Dessert

Easy Tiramisu Chia Pudding Recipe

ByMatteo Rossi January 7, 2026January 7, 2026

Introduction

Tiramisu Chia Pudding is a delightful twist on the classic Italian dessert, perfect for breakfast or a healthy snack. This recipe blends coffee-soaked chia seeds with a creamy mascarpone layer and a dusting of cocoa powder, capturing the tiramisu flavor without any fuss. It’s easy to make ahead and ideal for anyone craving a sweet coffee treat without guilt.

A rectangular glass dish shows a layered tiramisu dessert seen from above. The top layer is thick and smooth white cream, covered with a fine, even dusting of dark brown cocoa powder. One corner of the dish is scooped out, revealing three distinct layers inside: a light creamy layer at the top, a middle layer with soaked dark brown coffee-soaked ladyfinger biscuits, and a bottom creamy layer with some coffee and cocoa swirls. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup chia seeds
1 cup almond milk (or any milk you prefer)
½ cup brewed coffee, cooled (espresso works too)
2 tablespoons maple syrup or honey
1 teaspoon vanilla extract
¼ cup mascarpone cheese or Greek yogurt
2 tablespoons cocoa powder for topping
Ladyfinger cookies for garnish (optional)

Instructions

Step 1: In a medium bowl or jar, whisk together the chia seeds, almond milk, brewed coffee, maple syrup, and vanilla extract until well combined to avoid clumps.
Step 2: Cover and refrigerate the mixture for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken into a pudding.
Step 3: In a small bowl, mix the mascarpone cheese or Greek yogurt with a tablespoon of maple syrup until smooth and creamy.
Step 4: To serve, spoon half of the chia pudding into a glass or bowl, add a layer of the mascarpone mixture, then top with the remaining chia pudding.
Step 5: Dust the top generously with cocoa powder using a fine mesh sieve. Optionally, crumble a ladyfinger cookie on top for an authentic tiramisu touch.
Step 6: Enjoy immediately or chill for another 10 minutes to let the layers set. It tastes even better the next day after the flavors meld.

Tips & Variations

If the pudding is too thick, stir in a little more milk; if too thin, add extra chia seeds and let sit for 30 more minutes.
Use strong coffee or espresso for the best flavor; avoid hot coffee to prevent clumping.
Swap almond milk for coconut, oat, or dairy milk to suit preferences.
Make vegan by substituting mascarpone with coconut cream and using plant-based milk.
Add a splash of coffee liqueur for an adult version or mix cocoa powder into the base for chocolate variation.
For added texture, layer with crumbled graham crackers or drizzle chocolate syrup on top.

Storage

Store your tiramisu chia pudding in an airtight container or individual jars in the refrigerator for up to 5 days. The layers may blend together over time but the flavor remains delicious. Avoid freezing, as chia pudding’s texture can become unpleasant when thawed. This makes it perfect for meal prepping breakfasts for the week.

How to Serve

A rectangular glass dish filled with a layered dessert. The top layer is thick and creamy white, generously covered with a fine dusting of cocoa powder in a rich brown color. Below the top, there is a visible layer of soaked dark brown sponge or cookie soaked in liquid, followed by another creamy layer that looks smooth and pale beige with slight swirls of coffee or cocoa tones. The dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of brewed coffee?

Yes, dissolve a tablespoon of instant coffee in half a cup of hot water, let it cool, and then use it in the recipe. It works just as well as brewed coffee.

Why is my chia pudding slimy?

The gel-like texture is a natural result of chia seeds absorbing liquid and is a sign they’re working properly. If you find this texture unpleasant, you can blend the pudding smooth after it sets.