Coconut Yoghurt Chia and Berry Pudding

Coconut Yoghurt Chia and Berry Pudding

  • Serves: 2
  • Prep Time: 00:10
  • Cooking Time: 00:00
  • * plus 2 hrs chilling (or overnight)

My Coconut Yoghurt Chia Pudding has a lovely smooth and creamy texture that you will love. This pudding is a great way to start the day as it's packed with many nutrients and will keep you full for hours. Coconut yoghurt gives such a delicious flavour to the pudding but that's not all, it has many health benefits. It's a probiotic-rich food and is a good source of calcium, healthy fats, vitamins C, potassium, zinc, selenium, magnesium and B-vitamins. When purchasing coconut yoghurt from supermarkets just check it doesn't contain any additives, you can find my Pot Set Vanilla Coconut Yoghurt recipe HERE. Chia seeds are the richest plant source of omega 3 fats, dietary fibre and protein, and are also packed with a variety of vitamins, minerals and antioxidants.


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1/4 cup white chia seeds
  • 1/3 cup almond milk
  • 200g vanilla coconut yoghurt
  • 1 Tbsp maple syrup (100%)
  • 1 tsp vanilla extract (organic)
  • 6 lge strawberries, chopped
  • 1/2 sml punnet blueberries
  • Paleo granola or nuts & seeds for topping the pudding


Place the chia seeds, almond milk, coconut yoghurt, maple syrup and vanilla into a bowl. Stir well until all the ingredients are combined well.

Place in the fridge for two hours or overnight until the mixture has thickened and all the liquid has been absorbed.

To serve, spoon half of the yoghurt chia mixture between two glasses or jars. Add some of the berries on top of each and then divide the remaining chia mixture over the berries. Top the puddings with the remaining fruit and a dollop of extra coconut yoghurt. Sprinkle a spoonful of granola, nuts or seeds over each pudding.

chia seeds

These little seeds absorb 9-12 times their weight in water and are excellent to add as a thickener to sauces and fruit spreads. They can also be used as an egg replacement in muffins and cakes (1 tablespoon chia seeds mixed with 3 tablespoons of water). Chia seeds can also be used to make delicious chia puddings for breakfast or desserts. There are many health benefits of chia. It is the richest plant source of Omega 3 fats, dietary fibre and protein. Chia seeds are also packed with a variety of vitamins and minerals, antioxidants, amino acids and fatty acids.

almond milk

A dairy free milk made from soaking almonds over night, rinsing well and blending with fresh water. Drained through a nut bag and all the liquid milk squeezed out. Recipe on page 297 of The JOYful Table cookbook, if purchasing a commercial brand, read label to avoid added sugars, gums, thickeners and preservatives.

coconut yoghurt

You will be able to find a recipe for cultured coconut yoghurt online using grass fed gelatin or tapioca starch for thickening. If purchasing a commercial yoghurt, read labels as many use vegetable gums and additives. Coconut yoghurt can be made in a yoghurt maker or a Thermomix machine. If you can tolerate some dairy natural organic Greek yoghurt can be used in it's place.

maple syrup (100%)

Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.


Strawberries are loved for their aroma, bright red colour, juicy texture and sweetness. They are easy to grow in your home garden. Strawberries freeze well, use frozen in smoothies and desserts. They are an excellent source of vitamin C, contain folate and potassium, high in fibre, plus they provide anticancer bioflavonoids. To keep your strawberries fresh for several weeks, wash in a bowl with water and 1 tablespoon of vinegar, don't rinse, lay on paper towel to dry and place in a seal container in the fridge. Organic is best.


Blueberries come from a perennial flowering plant. These indigo coloured berries are not only a very popular fruit but have one of the highest antioxidant capacities among all fruits and vegetables. Antioxidants are essential to combat the free radicals that can damage our cells. Blueberries are an excellent source of vitamin K and manganese, also a good source of vitamin C, fibre and copper. Purchase local organic in season, when not in season purchase organic frozen blueberries.