Raspberry Coconut Chia Pots

It doesn’t get any easier than chia pudding. Simply throw everything into a bowl and within a few hours, Voila! You have a delicious indulgent dessert or the perfect easy breakfast on the go. This version uses raspberries to give a fresh pop of flavor, (you can use fresh if you have them) or switch it up with blueberries or mango for a tropical twist.


1/4 C Chia Seeds

1 C Coconut Cream

1/2 C Frozen Raspberries plus extra to serve

1 tsp Vanilla Extract

2 tsp Manuka Honey

1 Tbsp ea of Sliced Almonds, Sunflower and Pumpkin Seeds


Combine chia seeds, coconut cream, raspberries, vanilla extract & honey in a bowl. Mix well, cover and refrigerate overnight, or for a few hours before serving. Scatter over the sliced almonds and seeds, top with a few extra raspberries & serve.

Serves 2-3

Recipe and photo courtesy of @prettydamngoodforyou

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