Coconut & Raspberry Chia Breakfast Pudding

It has only been until recently that I found my absolute love of coconuts. Don’t get me wrong, I still can’t eat something like a Bounty bar. But coconut oil, coconut water, and coconut milk are my jam (oh, and coconut jam)! The humble coconut really is versatile and such a superfood. The coconut and all of its components can be used in both sweet and savoury cooking and baking, which I really love. Plus, it is full of all sorts of goodness from healthy fats to electrolytes.

Now that the back to school run is well and officially on, the mornings without rushing around and leisurely breakfasts are a thing of the past. And so, having something healthy to juts grab and eat before I take the kids is what I need to keep my going, set me up for the day, and make sure that I don’t reach for something healthy.

Some of my favourite make-the-night-before-breakfasts are:

I love that all three of them are so versatile and you can use both water or milk of choice, as well as yoghurt if needed, and then any other flavourings of your choice. So they can be a great way to use up what you’ve got in the fridge or get more of your five a day than you were planning on.

I have been experimenting recently with chia pudding, as I have an abundance of chia seeds that I got from Costco. I love Costco, but man, they really do sell things in bulk! But chia pudding (that despite the name can be eaten at any time of the day), is a great way to get a protein packed breakfast. Chia seeds, combined with the coconut milk, really make this a yummy and nutritionally sound breakfast.

Chia seeds are little powerhouses becuase:

  • They are a good source of omega-3 fatty acids
  • They are full of fibre, helping to keep you fuller for longer
  • They contain antioxidants,which can be great to keep you healthy
  • They contain good levels of iron, which is good for energy levels (and for people like me that have PCOS and are anaemic)
  • They are a plant-based source of calcium
  • a two tablespoon serving of chia seeds, (around 28g) contains 5.6 grams of protein. Protein helps you if you want to lose weight, as well as keeping you fuller for longer.

So this chia pudding for breakfast is a winner in so many ways. Chia pudding is an acid taste, I’m not going to lie. But when I say taste, really it is more of an acquired texture. I personally love it, especially mixed with these flavours, but I know that it isn’t going to be for everyone. And as has been said, you can use what ever you have. Don’t have coconut milk or raspberries? Go for almond milk and blueberries, or whatever substitutes you have at home.

Coconut & Raspberry Chia Breakfast Pudding

Serves: Serves 2


  • ¼ cup chia seeds
  • ¾ cup coconut milk
  • ½ cup coconut water
  • 1 tsp  vanilla extract
  • ¼ tsp Himalayan pink salt
  • ½ cup fresh raspberries
  • Maple syrup (optional)

What To Do:

  1. In a small bowl, add the chia seeds, coconut milk, coconut water, vanilla, and salt. Stir and mix until very well combined. Leave for a couple of minutes to check that the chia is well combined.
  2. Place in the fridge and let it set overnight (or for around four hours). If using a bowl, cover with cling film. If not, a Mason jar with a lid works well.
  3. Serve with fresh raspberries (or any other any other fruit of your choice) and a drizzle of maple syrup if using.

What are your favourite breakfasts on the go? It would be great to hear what you think.

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