recipe by Saskia Gregson-Williams

This Coconut Chia Seed Pudding, has fast become one of my favourite desserts. It’s incredibly nutritious and chia seeds are one of the world’s richest plant based sources of omega 3- fatty acids. Omega 3’s offer amazing health promoting properties, they can help reduce inflammation, high cholesterol and enhance cognitive performance. Chia seeds are also an excellent source of fibre, with 2 tablespoons supplying a whopping 10 grams! Fibre is essential for maintaining a healthy digestive system and balancing blood sugar levels. They’re also a rich source of immune-boosting antioxidants, calcium, phosphorus and magnesium.

In this dessert the chia seeds are mixed with thick and creamy coconut milk, a touch of metabolic boosting cinnamon and a sweet drop of low GI agave.  Topped with frozen slices of banana, goji berries, smashed raspberries and crushed cashew nuts- the topping combinations are endless and almost always delicious!


2 tbsp cup chia seeds
1/2 cups canned organic coconut milk
1/2 cup almond milk
2 tsp agave syrup or honey (don’t include if almond milk is sweetened)
1/2 tsp vanilla paste/ vanilla extract
1/2 tsp cinnamon

Topping ideas:
1 banana, sliced
mango, cubed
coconut flakes
dried goji berries or blueberries
chopped cashews or pumpkin seeds
crushed raspberries

Whisk the coconut milk, agave syrup/honey and vanilla extract until smooth. Stir in the chia seeds and divide mixture into four small pots or glasses. Cover and refrigerate for at least 2 hours, or until it’s reached a thick pudding-like consistency. You can leave it in the fridge for up to 3 days. Remove from fridge, add toppings, scattered cinnamon and serve with a drizzle of honey if your feeling indulgent!