Chia Seed Pudding

Serves 4

It doesn’t get any easier than this. Take a blend of coconut milk, cream of coconut and regular milk and stir in some chia seeds. In a few hours, the seeds will have swelled and thickened the mixture into a rich, creamy, textured pudding. When lightened up with some whipped cream and layered with tropical fruit, this dessert is not only healthy and easy to prepare, but also quite nutritious.


  • 1/3 cup Coconut Milk, unsweetened
  • 1/3 cup Cream of Coconut
  • 1/3 cup Milk, 2%
  • 1/4 cup Chia Seeds
  • 2 cups Whipped Cream, fresh, medium peaks, lightly sweetened
  • 2 cups Fresh Fruit Salad, small dice, made from kiwis, mangoes, pineapple and any other fruit you wish to add
  • 1/3 cup Shredded Coconut
  • 1 or 2 Starfruit
  • Optional: Mint Sprigs for garnish


In a medium-sized mixing bowl, combine the first four ingredients and mix well. Cover and refrigerate for at least six hours, or overnight. When the seeds have gelled and swollen and the liquids have thickened, gently fold in the whipped cream, being careful not to knock down the fluffy volume of the whipped cream by over-mixing. Spoon some of the pudding into the bottom of parfait glasses, add a layer of the fruit salad, another layer of the pudding, more fruit and finally top with the remaining pudding. Garnish with sliced starfruit and mint, if using, and serve.

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