Caramel Macchiato Chia Pudding + Coconut

Caramel Macchiato Chia Pudding and Coconut in a glass.

5 from 1 vote

Caramel Macchiato Chia Pudding + Coconut

Indulge in the luscious delight of our Caramel Macchiato Chia Pudding---a perfect fusion of flavors for a heavenly vegan dessert or a morning treat. Topped with delightful flaked coconut + drizzled with homemade caramel sauce, this recipe combines the richness of espresso and the creamy goodness of coconut milk. It's a decadent effortless meal that makes for the perfect start to your day or a sweet ending to any meal. Completely Vegan + Gluten-free. Make-ahead option.

Prep Time5

Chill Time:15

Total Time20

Course: Breakfast, Snack

Keyword: breakfast, caramel, chia pudding, chia seeds, classic, coffee, dairy-free, easy, family-friendly, kid-friendly, snack, vegan, vegetarian

Servings: servings

Calories: 508kcal

Author: Shanika

Ingredients

CHIA PUDDING:

½ cup chia seeds
2 Tbsps Agave syrup (See Notes!)
1 cup full-fat coconut milk or cream (See Notes!)
1 teaspoon espresso powder (You can also use Instant coffee)
2 tsps vanilla extract

HOMEMADE VEGAN CARAMEL SAUCE:

1 cup organic brown sugar
6 Tbsps vegan butter
½ cup full-fat coconut milk
pinch of sea salt

TOPPINGS:

Coconut flakes

US Customary - Metric

Instructions

CHIA PUDDING:

Add all ingredients to a medium-size bowl, stirring together until well combined.
Let mixture sit at room temperature for 10-15 minutes or until it begins to thicken and becomes creamy. Stir slightly.
In the meantime, make the caramel sauce.

HOMEMADE VEGAN CARAMEL SAUCE:

Heat the brown sugar in a medium skillet over medium-high heat and stir constantly using a rubber spatula until clumps are formed. Add vegan butter and continue to stir until everything has melted and become a dark 'amber-like' color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes.
Now, slowly whisk in the coconut milk and continue stirring until well incorporated and sauce has fully thickened. Remove from heat and allow to cool slightly before using. Set aside.
To serve, add chia pudding to a cup or jar and top with caramel sauce followed by coconut flakes. Drizzle additional caramel sauce, if preferred.
Bon Appetit!

Notes

STORAGE: Can be stored in the refrigerator for up to 5 days. Perfect for meal prep for the week!
SWEETENER: Instead of Agave, you can simply use maple syrup.
OVERNIGHT OPTION: Follow steps and then tightly cover bowl with plastic wrap and refrigerate overnight (or at least 8 hours).
STORAGE (CARAMEL SAUCE): Leftover caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15 second intervals until softened and at room temp.

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