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Raspberry Coconut Chia Pudding

  • Total: Prep Time: 10 mins | Cook Time: 15 mins, plus cooling and setting


Chia Pudding

  • 1/2 cup chia seeds
  • 2 cups almond milk
  • 1 punnet frozen raspberries
  • 2 tablespoons maple syrup
  • 1 teaspoons vanilla essence

Raspberry Coulis

  • 1 cup frozen raspberries
  • 2 tablespoons maple syrup
  • 1 teaspoons tapioca flour
  • 1 tablespoon water
  • Add the raspberry coulis to 6 tablespoons of coconut yoghurt
  • Layered with passionfruit pulp and fresh strawberries
  • 300g Cocobella vanilla or natural coconut yoghurt


  1. To make chia pudding, stir together chia seeds, almond milk, frozen raspberries, maple syrup and vanilla essence. After 10 – 15 minutes, stir again, then store in the fridge for at least 30 minutes, but ideally a few hours, for the chia pudding to form a jelly like consistency.
  2. To make the raspberry coulis, gently heat in small saucepan over low heat, frozen raspberries, maple syrup, tapioca flour and water. Allow raspberries to melt and for the coulis to form a loose jammy consistency. Remove from heat and allow to cool.
  3. Layer the chia pudding in jars or in a serving bowl by adding a 1/2 cup of chia pudding, stir through a tablespoon of raspberry coulis, then add a layer with raspberry coulis, Cocobella coconut yoghurt and fresh strawberries and passionfruit pulp, repeat layer and store in fridge with lid on or serve.

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