Coconut Chia Pudding

Imagine waking up 15 minutes before you’re supposed to be heading for class, rushing through the bathroom rituals, literally throwing on your body whatever seems most practical, and you’re not even looking forwards to this boring old history class.

But lo and behold: you open the fridge to be greeted by a regal concoction of a heavenly coconut-scented pudding studded with juicy blueberries.



You’re feeling extra luxurious today and you top it of with a healthy helping of extra crunchy coconut, a sprinkle of tart raspberries and a dusting of spicy cinnamon. Just perfect.




One little spoonful makes contact with your tastebuds and you’re transported into a tropical island of joy. And then you remember you’re late for class. And then you take another spoonful. All is well again.



Serves 1


  • 3/4 cup coconut milk (I used the one from the carton; low fat, full fat, any kind will do)
  • 2 rounded tablespoons chia seeds
  • 1/2 banana, sliced (for sweetness, other sweeteners will do)
  • garnish of choice (but recommended): blueberries, raspberries, toasted coconut and cinnamon

How to

Mix up the coconut milk, chia seeds and banana in a small container. Leave in the fridge and mix it again once in a while to break up clumps (once every half an hour for 2 hours for example). Allow to rest overnight. In the morning, top with desired garnish.