Neapolitan Chia Berry Pudding recipe

Recipe for vegan Chia Berry Pudding with cocoa and raspberries

4 tablespoons chia seeds
400g tin (400ml) coconut milk
1 teaspoon vanilla paste or extract
pinch of salt
3 tablespoons maple syrup (For non-vegans, can be replaced with honey)
2 tablespoons cocoa powder
⅓ cup fresh berries, pureed (raspberries, blueberries or blackberries)
Frozen berries, for topping

How to
Using a ballon whisk, combine the chia seeds, coconut milk, vanilla, salt and maple syrup in a bowl.

Divide the mixture into three separate bowls.

To one, add the cocoa powder and to another, the pureed fruit. Mix thoroughly to combine.
Layer up into tumblers and chill overnight.

Top with frosted fruit or fresh, if you prefer, just before serving.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email

Recipe ID 35651

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