Chia seed pudding with winter berries

Chia seed pudding with winter berriesHarry Clarke and Brian Weir

Widely referred to as a nutritional powerhouse, chia seeds make for a simple and nutritious breakfast alternative from Jack and Theo Kirwan from Sprout and Co.

Sprinkling a variety of toppings on the pudding will always bring the flavour along and feel free to change your garnishes with the seasons. A berry compote works really well at any time of year.

Serves 2-4


  • 250ml coconut milk
  • 250ml coconut water
  • 120g chia seeds
  • 1 handful fresh blueberries
  • 1 handful pomegranate
  • ½ teaspoon cinnamon
  • Honey to drizzle


  1. Mix the coconut milk and coconut water with a balloon whisk. Stir in the chia seeds, then leave to set for 10 minutes.
  2. Serve the chia seed pudding in separate bowls with the berries, a sprinkle of cinnamon and drizzle with honey.

TIP: Chia seeds tend to soak up a lot of liquid, so if you'd prefer your pudding to be more fluid, add a little more coconut water. If too watery, add more chia seeds.

TIP: To keep this recipe vegan, drizzle with maple syrup instead of honey.