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Red Berry and Coconut Chia Pudding

Red Berry and Coconut Chia Pudding

Serves 2 | with Blueberries and Desiccated Coconut
Recipe Development Team
Recipe Development TeamUpdated on April 20, 2026
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Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•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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