When I’m eating on the run, I often look for chia seed pudding on the menu. It’s healthy (seemingly a superfood packed with protein, fibre, antioxidants, calcium and omega-3s) and it’s so easy to snack on – fruity, sweet and a lovely even creamy texture.

If you like rice pudding or tapioca, I know you’ll love chia pudding too. Sometimes I serve it with a muesli topping which makes it a substantial and delicious breakfast, mid-afternoon pick-me-up or dessert.

It’s always good to have a few uncomplicated dairy-free and gluten-free puddings up your sleeve and I’ve made it a few times at home now and worked out a recipe I’m really happy with. (It’s super-easy to make too!)



1 can unsweetened coconut cream (I prefer one with a lower fat content – look for 25% or less)
1 generous handful frozen berries (I particularly like boysenberries)
4 tablespoons chia seeds (white or black)
3 teapoons granulated sugar or grated palm sugar (palm sugar has a lovely caramel flavour)
Toasted muesli and whole frozen berries for topping (optional)


  1. Blend the coconut cream and the sugar in a medium-sized bowl; (you need to do this thoroughly otherwise you end up with thicker lumps of coconut cream in your mix, which isn’t so pleasant).
  2. Stir in the chia seeds and fruit and leave covered in the fridge overnight.
  3. Serve in a glass (so you can see the lovely textures and colours) and top with a tablespoon of toasted muesli.


  • I tried using freeze-dried berries one time, but I didn’t add enough liquid to compensate for the dryness of the fruit, and it was too stodgy. If you are using freeze-dried fruit, you will need to play around with how much more liquid you need to add to get the thickness of the pudding right.
  • You could use pureed date, honey or maple syrup as less refined sweeteners and add cinnamon or vanilla extract to alter the flavour balance.
  • You could use a different dairy-free milk if you don’t like the taste of coconut. If the milk is thinner than coconut cream, you may need to stir the pudding a few times in the first half an hour to ensure that the seeds don’t stick together. Two tbsp chia seeds to half a cup of liquid seems to be the right proportions.
  • If you like coconut as a flavour but find the coconut cream too rich, you could use coconut yoghurt and coconut water. Try 2 tbsp of chia seeds/one third cup coconut yoghurt/half cup coconut water/1 tsp sweetner of your choice.
  • Mine never lasts more than a day or so before being eaten, but I’ve been advised that it will last 5-7 days covered in the fridge.

If you make this recipe, snap a photo and hashtag #coastalflavour – I love to see what you’ve been making and any feedback is really welcome. You can find other recipes like this in my book, Coastal.