• Cath

Chia pudding with raspberry, cardamom, and almonds

Updated: Feb 22, 2019

This makes such a lovely healthy dessert, or breakfast.

Chia seeds are a great source of calcium and omega 3. When you combine this with the probiotic goodness of the kefir coconut yoghurt, dairy free and made with billions of bacteria from kefir grains, and the vitamin C from your berries then this really hits the nutritional spot!

Raw honey has anti microbial antibacterial properties, and is full of antioxidants, polyphenols, enzymes and minerals, which make it the perfect sweetener. You will need to get your raw honey from a health shop, as I have not seen it in regular supermarkets. If you are vegan then switch to maple syrup instead of honey.


  • 1 box of coconut kefir yoghurt.

  • 1 cup of coconut milk

  • 2 teaspoons raw honey (or maple syrup if you are vegan)

  • 1/4 cup of chia seeds

  • 4 cardamom pods

  • Raspberries, or mixed berries

  • Crushed almonds, desiccated coconut, and a sprig of mint  to garnish


  1. Mix the coconut yoghurt with the coconut milk and chia seeds.

  2. Stir in the two teaspoons raw honey.

  3. Split open the cardamom pods and take out the seeds. Grind with a pestle and mortar, and mix into the pudding. 

  4. Squash the raspberries, (or you could use mixed berries of your choice) into the bottom of the glass.

  5. Top with the chia mix and leave in the fridge to set for a few hours, or overnight. 

  6. Meanwhile you could leave your almonds for decorating to soak overnight, to remove the phytic acid content. 

  7. When you are ready to serve then top with some desiccated coconut, and crush the almonds and sprinkle on top.

  8. Garnish with a mint leaf.




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