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Harry Clarke and Brian Weir

Chia seed pudding with berries and pomegranate

Chia seeds make for a simple and nutritious breakfast alternative from Jack and Theo Kirwan from Sprout and Co.

Serving: Serves 2-


  • 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

Note: Sprinkling a variety of toppings on the pudding will always bring the flavour along and feel free to change your garnishes with the seasons.

Recipe by Sprout & Co


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.

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