1. In a bowl, combine the yogurt, milk, chia seeds and maple syrup. Cover and refrigerate for 8 to 12 hours.
2. Transfer half of the pudding into a small bowl and add the instant coffee. Mix well. Add the vanilla to the remaining half of the pudding and mix well.
3. Divide the pudding among four small glasses, alternating the two mixtures to create four distinct layers in each glass. Sprinkle with the cocoa powder. Serve immediately or refrigerate for up to 24 hours.

Chef’s tip

Use Greek yogurt for a thicker, more indulgent pudding. For a vegan version, the dairy products can be replaced with a plant-based yogurt and beverage of your choice.