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Chia Seed Pudding

  • Serves: 2


1/2 cup white chia seeds

1/2 cup Cocobella coconut water

1/2 cup light coconut cream (alternatively use almond milk or coconut milk for a lighter, lower calorie option)

1/2 teaspoon of cinnamon

Choice of agave syrup, maple syrup or honey

To Serve:

1 peach or mango

1/2 cup of mixed berries (if frozen, thaw overnight in a sealed container in the fridge)

Agave syrup, maple syrup or honey

Micro herbs or edible flowers available from your local growers market


Gradually mix chia seeds into the coconut water.

Stir in the coconut cream. Using cream gives it a thicker texture and richer taste.

Store in an airtight container for between two to four hours. Check on it each hour, if it’s too thick add a little more coconut water and stir in. You want a consistency that’s like jelly.

Cut up the peach or mango into slices

Arrange over pudding, add the mixed berries and pour agave syrup around the edges of the bowl.

Makes two large serves

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