Coconut Chia Pudding

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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