Coconut chia seed pudding with raspberry puree

October 22, 2014
Serves: 2 Cooks In: 25 mins


  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!


  • 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