top of page

Berry & Beetroot Coconut Chia Pudding

Smoothie bowl meets chia pudding. A new day brings a new way to incorporate veggies into your favourite breakfast pudding.

Serves: 1-4



  • 4 tablespoons (Tbs) chia seeds

  • 1 cup of coconut milk (liquid portion) (sub plant-based milk of choice)

  • 1-2 Tbs maple syrup


  • 2-3 small beetroots, peeled and puréed

  • 1 cup frozen mixed berries (such as blackberries, blueberries and pitted dark cherries)

  • 1 large banana

  • Juice of 1/2 a lemon

  • Maple syrup or sweetener (optional - adjust according to desired sweetness)


  • Raspberries

  • Blueberries

  • Blackberries

  • Chopped pistachios

  • Toasted coconut chips

  • Mint leaves


  1. Combine chia pudding ingredients together in a bowl. Set in the fridge for 30-90 min. (Keep the semi-solid portion of the coconut milk refrigerated and enjoy later on)

  2. When ready to eat, add smoothie ingredients into a food processor or high-speed blender to form a homogenous mixture.

  3. In a serving jar, pour a layer of smoothie to cover the base, then top with a layer of chia pudding. Repeat until desired appearance or quantity is achieved.

  4. Top with fresh fruits, nuts and mint leaves.

  5. Enjoy!

Recent Posts

See All


bottom of page