Coconut Chia Pudding

This pretty little jar is full of fortifying ingredients like chia seeds, oats, nuts, seeds and raspberries. Serve them up in gorgeous glass jars at a summer brunch, or whip one up for an energy-boosting afternoon snack. It’s a delicious treat that you can enjoy without any guilt.


1/ 2 cup (125ml) natural yoghurt (substitute coconut yoghurt for dairy free alternative)
1/ 2 punnet (60g) Driscoll’s raspberries
fresh mint leaves, to decorate

Chia pudding
200ml drinking coconut milk
125g punnet Driscoll’s raspberries
1/ 4 small beetroot, peeled & coarsely chopped
1 teaspoon pure maple syrup or honey
1/ 3 cup (60g) chia seeds

Nut muesli
2 tablespoons rolled oats
1 tablespoon coarsely chopped cashew nuts
1 tablespoon coarsely chopped hazelnuts
1 tablespoon coarsely chopped pistachios
1 tablespoon coarsely chopped roasted almonds
1 tablespoon toasted shredded coconut
3 teaspoons goji berries
2 teaspoons pumpkin seeds
2 teaspoons sunflower seeds
1/ 8 teaspoon ground cinnamon

  • Serves 2
  • Breakfast


  1. To prepare chia pudding, place coconut milk, raspberries and beetroot in a high-speed blender and blend until smooth
  2. Place chia seeds in a medium bowl. Pour raspberry liquid over the top and stir to combine. Set aside for 10–15 minutes, until seeds swell and absorb all of the liquid, to make a thick pudding consistency.
  3. To prepare nut muesli, place all of the ingredients in a small bowl and stir to combine.
  4. To serve, spoon chia pudding into a serving vessel (mason jar, glass or bowl). Top with yoghurt, nut muesli and a few extra raspberries. Garnish with mint. 

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