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Chia & Coconut Pudding

14 Nov 2020

Chia & Coconut Pudding

This fibre packed pudding showcases chia seeds and makes a fantastic breakfast, dessert or snack. Chia seeds are an inexpensive superfood that are tiny yet mighty! They are high in soluble fibre which absorbs liquid and forms a gel-like substance in your tummy and gut that helps to fill you up and slow your digestion so keeping you fuller for longer. These seeds are also a source of protein, healthy omega 3 fats and many nutrients including calcium, magnesium, zinc, and B vitamins.

Prep Time: 5 mins
Standing time: 5-10 mins for ground seeds, 4 hours or overnight for whole seeds

Ingredients (1 Serving)

  • 225ml unsweetened coconut milk or unsweetened almond milk
  • 2 tbsp (25g) whole or ground chia seeds
  • ½ tsp vanilla extract


  1. Mix all of the ingredients in a small glass bowl or jar.
  2. Cover, and leave the seeds to absorb the liquid and form a gel. If using whole seeds place in the fridge for at least 4 hours or overnight.
  3. Before eating, check the pudding has thickened and the chia seeds have gelled.
  4. Optional toppings: Swirl of coconut cream, handful of berries, 4 – 5 pecans, or flaked almonds.


  • Try spicing with ground cinnamon or cardamom, unsweetened cocoa powder, or a tsp of sugar-free nut butter e.g. 100% almond butter.

Check ingredients and try to avoid brands of nut milk that contain fillers and additives.
Recommended brands are ‘Lucy-Bee’ coconut milk and ‘Innocent’ coconut milk/almond milk.
Tinned coconut milk can be used but again avoid most brands which have additives. I recommend Biona organic tinned coconut milk which is already diluted with water.
For tinned coconut milk with a thicker consistency you can dilute 1 tin of coconut milk with 1 tin of water.

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