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  • Writer's pictureYiannoulla Burness

Layered Chia Pudding

Enjoy this chia pudding for breakfast and get off to a good start to your day. You may also like it for a midday or after dinner treat. It is simple to make and only requires a few ingredients. Make the night before and let it rest in the fridge overnight if you prefer. It is light and refreshing, creamy and delicious without being too sweet. Mix and match with different flavours and fruits.


CHIA SEED: are small black or white seeds. They are a power house of super goodness. These little seeds are the richest plant source of omega-3 fatty acids. They are gluten free, cholesterol free, low GI and are high in fibre. Chia contains numerous vitamins and minerals as well.

These seeds can be used in many ways such as

In a pudding

In a smoothie

Make chia jam

Add to muffins, cakes, crackers or raw desserts

PLANT MILK: I used soy milk but there are a number of plant milks available such as almond, rice, coconut, oat or cashew.

SWEETENER: there are number of sweeteners to choose from maple syrup,

agave syrup, rice syrup, coconut nectar.

FRUIT POWDER: is optional but it does make for a pretty splash of colour. Chia pudding may also be flavoured and coloured with the addition of fruit such as raspberries, strawberries, blueberries, mango, dragon fruit, peaches.

YOGHURT: I have layered the pudding with a greek style coconut yoghurt, or choose other dairy free alternatives.


50g or 5 tablespoons chia seed

300 mls plant milk

2 tablespoons maple syrup (or sweetening of choice)

1 teaspoon vanilla

a pinch of salt

1 -2 teaspoons pink pitaya powder blend

165g or 3/4 cup Greek style coconut yoghurt


*Place first five ingredients in a mixing bowl and whisk to combine, make sure seeds are well covered with liquid. Set aside to allow chia seeds to bloom.

*After 30 minutes give the chia seeds a stir to make sure they have separated. If the seeds clump together they are unable to absorb the liquid properly making for a pudding that is lumpy and chewy.

*Continue to bloom another 30 minutes or until mixture thickens.

*Once the pudding is ready you can then divide into separate bowels and add the fruit powder to make it different shades of pink. Mix the powder with a little milk then add to the chia seed mix.

*Place in the fridge until ready to assemble.


*Choose preferably glass cups, jars or pots to show off the layered pudding and fruit.

*Layer with pudding, coconut yoghurt and chopped up fruit top with whipped coconut or other plant based cream.

*Sprinkle with crumbled freeze dried fruit, nuts, edible flowers, grated carob or cacao nibs.

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