Coconut chia seed pudding with raspberry puree

Serves: 2

Prep Time: 25 mins


  • 1 cup coconut milk (you can use other milks if you prefer, it just has to be a liquid)
  • 1/3 cup chia seeds (if you cant find these in your local store you can buy them online)
  • 2 tbs unsweetened dissected coconut
  • 2 cups fresh raspberries

Ever since chia burst onto the health scene a few years ago I’ve been asked how to make chia seed pudding. The general rule is 1 cup liquid to 1/3 cup of chia seeds, mix together, then leave to swell for at least 20 minutes. So it’s super simple, quick and easy to make, as well as providing a boatload of nourishment. Making it a firm favourite of mine. This recipe is also a great alternative to nut based breakfasts as chia seeds have substantially less fat in them, as well as being more filling due to the fact they can hold up to 12 times their weight in water. So bring on the coconut chia seed pudding with raspberry puree!

If you would like to have a go at making this but have no idea where to get chia seeds from then you can easily order them online here and get them delivered to your office or home. Simple! Also as Chia seeds expand so much in water, one tub lasts a really long time.



  1. Combine the coconut milk, dissected coconut and chia seeds in a bowl, and then give everything a good stir. Place this in the fridge for at least 20 minutes and leave to swell. Although you can make this part ahead of time as the pudding will last in the fridge for up to 5 days.
  2. While the chia seed pudding is in the fridge pop your raspberries into the blender and process until they have formed a puree.
  3. When the pudding is ready, decant it into smaller cups and top with the puree then enjoy!


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