Chia and coconut pudding

Prep 10 min
Makes 4 Servings



1 cup
light coconut milk
330-mL carton
unsweetened coconut water, about 1 1/3 cups
1/3 cup
white or black chia seeds
5 tsp
honey, preferably manuka
1/8 tsp
1/4 cup
unsweetened desiccated coconut
large mango, peeled, seeded and diced
170-g tub


  • Whisk coconut milk with coconut water in a medium bowl. Whisk in chia seeds until completely covered with liquid. Whisk in honey and cinnamon until combined. Cover and refrigerate until mixture thickens like a pudding, about 6 hours.
  • Toast coconut in a small non-stick frying pan over medium-high, stirring often, until golden, 2 to 3 min.
  • Scoop chia pudding into bowls. Top with mango, raspberries and toasted coconut.


Calories 259, Protein 4 g, Carbohydrates 35 g, Fat 13 g, Fibre 11 g, Sodium 106 mg.

Chatelaine Quickie: Chia coconut pudding

Recipe Collections
Latest Recipes