Coffee Chia Seed Pudding

Start your day with my Coffee Chia Seed Pudding, the prefect blend of morning coffee with the wholesome goodness of chia seeds! Crafted with simplicity and nutrition in mind, it’s the perfect grab-and-go breakfast solution. Elevate your mornings with a satisfying blend of flavors and textures – let’s dive into the recipe!


Chia seed pudding made with fresh coffee brew served in a glass with a sliver spoon.

Why I Love This Recipe

I love this recipe because it’s a seamless blend of morning efficiency and nutritious breakfast all into one bite, and who wouldn’t want that for a busy morning! As someone that cannot function without my morning coffee, I crafted this Coffee Chia Seed Pudding to combine the flavors of coffee with the wholesome benefits of chia seeds, creating a perfect breakfast or snack!

Just like my other innovative recipes like my Thai Tea Chia Seed Pudding and Matcha Chia Pudding recipes, this unique creation offers a delightful twist on your standard chia seed pudding, making it ideal for anyone seeking a fuss-free, healthy breakfast option that’s as easy as it is delicious to make! So what are you waiting for? Whip up a batch now and start your day on a caffeinated, nutritious note!



  • Hot Water – filtered hot water.
  • Instant Coffee – best to use a bold coffee blend like UCC Blend to get the strongest flavors.
  • Sweetener – use your preferred sweetener.
  • Half and Half – a blend of half heavy cream and half milk. Can be purchased at grocery stores.
  • Chia Seeds  Chia Seeds packaged and shelf stable. Best to use fresher chia seeds for the best texture.

Ingredient Substitution

If you have access to an espresso machine, feel free to replace the instant coffee with an Espresso Shot. Just add one shot of espresso and approximately 1/3 cup of water to achieve a comparable flavor profile.

🌱 Chia Seed Note

To ensure your pudding achieves the desired consistency, use Fresh Chia Seeds. Fresh chia seeds ensure optimal absorption and help maintain the desired texture of your pudding.

Chia seed pudding made with fresh coffee brew served in a glass.


Step 1 Start by combining instant coffee, sweetener, and hot water in a mixing bowl and whisk together until instant coffee is dissolve then add in half n half and chia seeds.

Coffee mixture in a mixing bowl.

💡 Texture Pro Tip

For a Firmer Chia Seed Pudding, Add More Chia Seeds; for a Runnier Consistency, Increase Water. Adjusting these proportions allows you to tailor the pudding’s texture to your liking without compromising its flavor.

Step 2 Chill the chia pudding mixture in the refrigerator for 3 hours until a gel-like texture is formed.

Coffee chia seed pudding served in a glass cup.

🍮 Setting Pro Tip

While the pudding is setting, give it a Gentle Stir Every Hour or so to prevent clumping and ensure an even texture.

Recipe Variations

Try simple variation of your chia seed pudding like Coconut Chia Pudding by swapping coffee for coconut milk, Chocolate Coconut Chia Pudding with added cocoa powder, or an Asian inspired Milk Tea Chia Seed Pudding brewed with your favorite tea. These easy tweaks to my base recipe offer diverse flavors to enjoy for breakfast or snacks!

Chia seed pudding made with fresh coffee brew served in a glass with a sliver spoon.

Frequently Asked Questions

Can I use regular coffee instead of instant coffee for this recipe?

Yes, you can use regular coffee instead of instant coffee for this recipe, but keep in mind that the flavor might be slightly diluted compared to using instant coffee. If you can, I recommend trying an Americano, espresso with a small amount of water, instead. This will ensure that your coffee chia pudding has the robust coffee taste it deserves.

How long does it take for the chia seeds to absorb the coffee liquid and set?

It typically takes about 3-4 hours for the chia seeds to absorb the coffee liquid and set into a pudding-like consistency. So, after you've combined all the ingredients, simply place the mixture in the fridge and wait.

Is there a recommended brand or type of chia seeds to use for this recipe?

While there's no specific brand I recommend, it's crucial to use fresh chia seeds for this recipe. From my experience, older chia seeds may not absorb the liquid as effectively, resulting in a less desirable texture for your chia seed pudding, regardless of how long you let it rest. So, opt for fresh chia seeds to ensure the best results!

Storage Tips

For any leftover, simply store it in the fridge. It will stay fresh and delicious for up to 5-7 days.

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Watch How To Make It

Chia seed pudding made with fresh coffee brew served in a glass with a sliver spoon.

Coffee Chia Seed Pudding

Wake up to a flavorful morning with my Coffee Chia Pudding! Indulge in the perfect blend of rich coffee and nutritious chia seeds. Try my chia seed coffee recipe for a delightful breakfast or snack that's easy to make and full of energy-boosting goodness!
4.44 from 30 votes
Course: Breakfast, Dessert
Cuisine: Worldwide
Keyword: chia seed coffee, coffee chia pudding
Prep Time: 1 minute
Cooling Time: 3 hours
Total Time: 3 hours 1 minute
Servings: 1
Print Recipe
Calories: 127kcal


  • 1/2 Cup Hot Water
  • 2 tsp Instant Coffee
  • 2 tbsp Sweetener your preferred sweetener
  • 2 tbsp Half & Half
  • 2 tbsp Chia Seeds add 1 more tbsp for thicker consistency


  • Gather all the ingredients.
    Ingredients to make coffee chia seed pudding on the countertop.
  • In small cup or bowl, combine instant coffee, sweetener with hot water. Stir until coffee powder is dissolved and then add in half n half.
    Coffee mixture in a mixing bowl.
  • Next combine in chia seeds. Once mixed in, place in refrigerator for approximately 3 hours. Note - you can optional give the pudding a good stir about 30 minutes into the refrigeration process to prevent clumping.
    Coffee chia seed pudding served in a glass cup.


Calories: 127kcal | Carbohydrates: 12g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 168mg | Fiber: 8g | Sugar: 1g | Calcium: 151mg | Iron: 2mg
*Values Based Per Serving
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  1. Instead of instant coffee can I use regular coffee? If I use this do I still need to add the water?

    • LowCarbingAsian

      Hi Kehau! We’ve never tired with regular coffee, but it might work. I would try to make sure it’s really strong or use espresso.

  2. Clicking on the Amazon link to chia seed, it shows it has 13g of carbs and 8g if fiber. But your post mentions 8g of carbs and 8g of fiber. Did I click the wrong chia seed Amazon link?

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