Coconut & Cacao Chia Pudding

High in calcium, iron, vitamin C, manganese and phosphorus, chia seeds are truly one of nature’s superfoods. Their high omega 3 and natural fibre content also makes them fantastic for blood sugar control, which is the key to satiety, energy and weight management.

Chia seeds are also a complete protein, providing all of our essential amino acids, which is actually quite rare from a vegetarian source. I love to add mine to smoothies, “cereal” or granola, or have them star in this divine breakfast (or dessert!) option. A little planning ahead goes a long way –  soak your chia seeds today and you’ll have this Coconut & Cacao Chia Pudding ready in seconds for breakfast tomorrow. 



  • 3 tablespoons chia seeds
  • 1 cup coconut milk
  • 1 teaspoon rice malt syrup
  • 1 teaspoon organic vanilla extract
  • ¼ cup raspberries
  • 8 almonds, chopped


  • A couple of raspberries
  • 1 small handful cacao nibs
  • 1 small handful coconut flakes
  • A drizzle of rice malt syrup, optional


  1. Combine all pudding ingredients in an airtight container, stir thoroughly and soak overnight in the fridge. You may need to check on it once or twice and stir again.
  2. Serve with raspberries, cacao nibs, coconut flakes and if you need a little more sweetness, rice malt syrup.

Did you know chia seeds can also be used as a fantastic egg replacement? All you need to do is add one tablespoon to three tablespoons of water and allow a gel to form, before adding it to your recipe. Perfect for those with allergies or intolerances to eggs, or those choosing a vegan lifestyle.


  1. danicacrozier

    Best chia pudding recipe I’ve come across 🙂 I love that your recipes a always made up of ingredients I always have in my cupboard.

  2. Margaret

    There’s issue with freezing these are there?

  3. Steph

    I am yet to try freezing chia puddings. I can’t see why it wouldn’t work, but it may be more watery than you desire.

Leave a Reply