Low FODMAP High Protein Dessert – Tiramisu Chia Pudding
A low FODMAP high protein dessert built like tiramisu: hung curd with chia seeds, rolled oats, cold brew coffee and a little maple syrup, set overnight and topped with more hung curd and a cacao dusting. 26g protein, 8g fibre, no cream, no refined sugar, no cooking. Prepped in 5 minutes the night before.
Equipment
- 1 Container
- 1 Spoon
Ingredients
Base layer:
- ¾ cup about 180g / 6.3 oz hung curd (chakka dahi / strained full-fat yoghurt)
- 1½ tbsp chia seeds
- 2 tbsp rolled oats
- 4 tbsp about 60ml / 2 fl oz cold brew coffee — never hot
- 1 tsp Honey or a few drops of stevia
Top layer:
- ¼ cup about 60g / 2.1 oz hung curd (chakka dahi)
- 2 tsp raw cacao powder or unsweetened cocoa powder — for dusting
Instructions
- Mix the base — In a jar or container , combine ¾ cup hung curd, chia seeds, rolled oats, cold brew coffee, and sweetener. Stir very well so no chia clumps at the bottom.
- Stir again after 2 minutes — Chia settles and clumps before the gel forms. A second stir keeps it even.
- Refrigerate — Cover and refrigerate overnight, or at least 2 hours, until set into a thick pudding.
- Top it — Spoon the remaining ¼ cup hung curd on top as a fresh layer. Do not stir it in.
- Dust with cacao — Use a fine sieve to dust 2 tsp cacao evenly over the top. Serve straight away.
Notes
Cold brew is non-negotiable — hot coffee destroys the probiotic cultures in the hung curd. For meal prep, make 3 jars of the base, refrigerate up to 3 days, and add the fresh curd top and cacao each morning. If the hung curd is too thick to stir, loosen with one extra tablespoon of cold brew.