Chia Berry Coconut Pudding

Who says you can’t have dessert for breakfast? This is a super quick, easy and nutritious breakfast, snack or even dessert! The hero of this snack is definitely the little chia seeds. They absorb the liquid and swell up like nature’s very own gelatine! They give this puddings its amazing texture and are so good for you. They are contain more omega-3 fats than any other plant, which is great for heart health, soft skin and a healthy brain. They are also high in calcium, essential for bone health, a whole lot of minerals—iron, magnesium, B vitamins, zinc for an extra energy boost! Plus they are a great source of protein (amino acids) to help our bodies grow and repair themselves and fibre for assisting bowel health : ) .

We can’t forget the berries, so pretty and rich in colour, full of antioxidants and goodness for heart health. Strawberries, the heart-shaped packages of vitamin C and folate, and raspberries, small bundles of fibre, vitamin C and manganese. You can vary the berries for what are in season and what you love most.

Have fun with creating the toppings for the pudding, we chose to add extra crunch and texture with toasted flaked almonds and cacao nibs, and a bit of colour with edible pansies and mint leaves. Choose your fave fruits, berries, nuts, coconut flakes or sugar-free granola—whatever your taste buds desire!


(Serves 2 breakfast sized portions or 4 snack size portions)
200g frozen raspberries or strawberries (or a combination)
150g of coconut milk
3 tbsp of pure maple syrup or honey (or to your taste, some like it sweet some like it natural!)
3 tbsp of chia seeds


Choose from
fruits (banana, kiwi, passionfruit)
nuts, coconut flakes
cacao nibs, sugar-free granola or muesli
edible flowers or mint leaves


Blend all the ingredients in your blender and transfer to a 4 small dessert cups or 2 breakfast bowls. Refrigerate immediately for at least 2-3 hours before serving. Decorate before serving and enjoy!

Recipe inspired by Ronaldo Fulieri