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Red Berry and Coconut Chia Pudding

Red Berry and Coconut Chia Pudding

Serves 2 | with Blueberries and Desiccated Coconut
3.0(32)
Recipe Development Team
Recipe Development TeamUpdated on March 15, 2026
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Calories
: 
584 kcal
Protein
: 
10.4g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

15 grams

Desiccated Coconut

180 milliliter(s)

Coconut Milk

105 grams

Red Berry Compote

1 sachet(s)

Chia Seeds

125 grams

Blueberries

Not included in your delivery

100 milliliter(s)

Water

Energy (kJ)2443 kJ
Energy (kcal)584 kcal
Fat35.7 g
of which saturates19.5 g
Carbohydrate44 g
of which sugars20.4 g
Dietary Fibre21.3 g
Protein10.4 g
Salt0.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Pan
•Medium Bowl

Instructions

PDF
Toast the Coconut
1

a) Heat a small frying pan on medium-high heat (no oil).

b) Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk as it can burn easily.

Mix Things Up
2

a) In a medium bowl, combine the coconut milk, red berry compote, chia seeds, water (see pantry for amount) and half of the toasted coconut.

b) Divide the mixture between 2 appropriately sized glasses and place in the fridge until set, at least 2 hours (or preferably overnight).

Breakfast is Served
3

a) When you're ready to serve, top your chia puddings with the blueberries.

b) Sprinkle over the remaining toasted coconut to finish.

Enjoy!

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