Coconut Chia Pudding 

Coconut Chia Pudding 

Makes: 3-4 serves


  • 400ml coconut milk
  • 2 tbsp water
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 1 tsp vanilla essence
  • 1 tbsp maple syrup
  • Pinch of salt
  • ½ cup chia seeds
  • Strawberries, mango, toasted macadamia, roasted coconut chips, pomegranate to garnish


  1. In a bowl, stir together the coconut milk, water, lemon zest and juice, vanilla, maple syrup and salt.
  2. Add the chia seeds and stir to combine, ensuring that there are no clumps of seeds.
  3. Cover and leave in the fridge overnight.
  4. In the morning (or when you want it), remove from the fridge and stir to check the consistency. If you want it runnier, add a few tablespoons of water or coconut milk to suit.
  5. Taste and adjust maple syrup, vanilla and lemon.
  6. Top with your choice of fruit and nuts – we have used strawberries, mango, toasted macadamias, roasted coconut chips and pomegranate.


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