Coconut and Berry Chia Puddings

Prep: 10 mins and 2 1/2 hours chilling
Cook: -
Servings: 4-6

This Chia Pudding is super easy to make and tastes amazing! 

Fresh berries mixed in with a coconut flavour, breakfast has never been better!


Chia Pudding Mix

  • 270g carton light coconut milk
  • 1 cup (250ml) unsweetened almond milk
  • ½ cup (100g) white chia seeds
  • 1 tsp vanilla bean paste
  • Finely grated zest of ½ lime, plus extra to serve
  • Frozen berries, to serve
  • CSR Coconut Syrup, to drizzle
  • Micro mint or small mint leaves, to serve

Quick Raspberry Jam

  • 125g (1 punnet) raspberries
  • 1 tbs CSR Coconut Syrup
  • 2 tsp white chia seeds


  1. For raspberry jam, combine raspberries, coconut syrup and chia seeds in a small bowl and crush with a fork until jammy. Divide the jam among 4 x 1-cup-capacity (250ml) glasses and refrigerate for 30 minutes to set.
  2. Meanwhile, combine coconut milk, almond milk, chia seeds, vanilla and lime zest in a large jug and stir well. Set aside, stirring occasionally, for 10 minutes, until mixture has slightly thickened. Pour into glasses and refrigerate for 2 hours or overnight to set.
  3. Scatter with berries, drizzle with coconut syrup and top with mint to serve.