Go Back
–+ servings
Caramel Macchiato Chia Pudding + Coconut
Print Pin

Caramel Macchiato Chia Pudding + Coconut

Make a decadent chia pudding with caramel macchiato flavors topped with flaked coconut.
Course Breakfast
Keyword breakfast, caramel, chia seeds, classic, coffee, vegan, vegetarian
Prep Time 5 minutes
Chill Time: 15 minutes
Total Time 20 minutes
Servings 2 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

CHIA PUDDING:

  • 1/2 cup chia seeds 
  • 2 Tbsps Agave syrup (See Notes!)
  • 1 cup full-fat coconut milk or cream (See Notes!)
  • 1 tsp 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
  • 1/2 cup full-fat coconut milk
  • pinch of sea salt

TOPPINGS:

  • Coconut flakes

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.