Why You’ll Love This Recipe
This pudding offers the perfect balance of texture and flavor — creamy, lightly sweet chia pudding paired with fluffy, whipped dalgona coffee. It looks elegant in a glass, but it’s surprisingly easy to make with just a few ingredients. Plus, it’s packed with fiber, protein, and caffeine to keep you full and energized. Whether you’re a coffee lover or just looking for a fun twist on chia pudding, this recipe is a must-try.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chia pudding:
- Chia seeds
- Plant-based or dairy milk (almond, oat, coconut, or regular milk)
- Maple syrup or sweetener of choice
- Vanilla extract (optional)
For the dalgona coffee topping:
- Instant coffee
- Sugar
- Hot water
- Optional: pinch of cocoa powder or cinnamon for garnish
Directions
- Make the chia pudding: In a bowl or jar, mix chia seeds, milk, sweetener, and vanilla extract. Stir well to prevent clumping.
- Let it sit for 10 minutes, then stir again to break up any lumps.
- Cover and refrigerate for at least 2 hours or overnight until thickened.
- Prepare the dalgona coffee: In a bowl, whisk together instant coffee, sugar, and hot water in equal parts (e.g., 2 tablespoons each).
- Use a hand mixer or whisk vigorously by hand for 3–5 minutes until the mixture becomes light and fluffy.
- Assemble: Spoon the chia pudding into serving glasses or jars.
- Top with the whipped dalgona coffee.
- Garnish with cocoa powder or cinnamon if desired.
- Serve immediately for the full contrast in textures.
Servings and timing
This recipe makes 2 servings.
Prep time: 10 minutes
Chill time: 2 hours
Total time: 2 hours 10 minutes
Variations
- Mocha Version: Add cocoa powder to the chia pudding for a chocolate-coffee combo.
- Protein Boost: Stir a scoop of vanilla or unflavored protein powder into the pudding.
- Vegan: Use plant-based milk and ensure your sweetener is vegan-friendly.
- Low-Sugar: Use a sugar-free sweetener in both layers to reduce carbs.
- Coconut Cream: Swap some of the milk for coconut cream for a richer base.
Storage/Reheating
Store chia pudding (without the coffee layer) in the refrigerator for up to 4 days.
Prepare the dalgona coffee fresh when ready to serve for the best texture.
Whipped dalgona coffee does not store well — it deflates over time.
Do not freeze, as the texture of chia pudding changes after freezing.
FAQs
Can I use brewed coffee instead of instant?
No, only instant coffee works for the whipped dalgona texture. Brewed coffee won’t whip.
What type of milk works best for chia pudding?
Any milk works — almond, oat, coconut, or dairy. Full-fat options make it creamier.
Can I make this caffeine-free?
Yes, use decaf instant coffee for a caffeine-free version.
How do I make the chia pudding thicker?
Add more chia seeds or let it sit longer in the fridge to thicken.
Why didn’t my dalgona coffee whip?
Make sure you’re using instant coffee, and whisk vigorously with equal parts hot water and sugar.
Can I sweeten the dalgona coffee with honey or maple syrup?
For the whipped texture, use granulated sugar or a 1:1 sugar substitute that whips well.
Can I make this ahead of time?
The chia pudding can be made in advance, but make the dalgona topping right before serving.
What toppings go well with this pudding?
Cocoa powder, cinnamon, shaved chocolate, or crushed nuts add a nice finishing touch.
Is this suitable for breakfast?
Yes! It’s a nutritious, fiber-rich breakfast with a coffee kick.
Can I serve this warm?
Chia pudding is typically served cold, and the dalgona foam works best cold too.
Conclusion
Dalgona Coffee Chia Seed Pudding is a creative and satisfying twist on two popular recipes — chia pudding and whipped coffee. It’s as fun to look at as it is to eat, and with just a few ingredients, you can enjoy a café-style treat at home. Perfect for coffee lovers, health-conscious eaters, or anyone looking to impress with a unique layered dessert.
PrintDalgona Coffee Chia Seed Pudding
Dalgona Coffee Chia Seed Pudding is a rich, layered treat that combines creamy, nutritious chia pudding with fluffy, whipped dalgona coffee. It’s gluten-free, dairy-free, and packed with fiber, making it perfect for a healthy breakfast or an energizing dessert.
- Prep Time: 10 minutes
- Cook Time: undefined
- Total Time: 2 hours 10 minutes
- Yield: 2 servings
- Category: Breakfast, Dessert
- Method: No Bake
- Cuisine: Fusion
Ingredients
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Instructions
In a bowl or jar, mix the chia seeds, milk, sweetener, and vanilla extract (if using). Stir well.,Let sit for 10 minutes, then stir again to prevent clumps.,Cover and refrigerate for at least 2 hours or overnight until thickened.,In a separate bowl, whisk the instant coffee, sugar, and hot water together using a hand mixer or whisk vigorously by hand for 3–5 minutes until thick and frothy.,Spoon the chia pudding into serving glasses or jars.,Top each with the dalgona coffee foam.,Garnish with cocoa powder or cinnamon if desired.,Serve immediately for best texture.
Notes
Only instant coffee will create the fluffy whipped texture needed for dalgona coffee.,For a thicker chia pudding, use a slightly higher chia-to-liquid ratio or let it chill longer.,Whipped coffee should be made fresh; it doesn’t store well.,For a mocha twist, add cocoa powder to the chia pudding.
Nutrition
- Serving Size: 1 glass
- Calories: 180
- Sugar: 10g
- Sodium: undefined
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 5g
- Cholesterol: undefined
