Coconut-Chia Pudding

Ingredients

• Pudding
• 400ml coconut cream (1 tin)
• 100g coconut yoghurt
• 2 tbsp honey
• 60g chia seeds
• ½ tsp ground cardamom
• ¼ tsp ground cinnamon
• 1 tsp vanilla extract (or vanilla bean paste)
• 1 pinch of salt
• Toppings
• 30g pistachios, roughly chopped
• 20g flaked almonds, toasted
• 20g toasted coconut flakes
• 80g frozen blueberries
• 2 dates, finely diced
• 1 tbsp hemp seeds
• Fresh mint leaves
• Honey drizzle to finish

Makes 4 puddings

Method

1. Mix the base — Whisk coconut cream, coconut yoghurt, honey, cardamom, cinnamon, vanilla, and salt in a bowl until smooth.
2. Add chia seeds — Stir through evenly. Wait 5 minutes, then whisk again to break up any clumps.
3. Jar up — Divide between 4 jars (approx 300ml each). Cover and refrigerate at least 4 hours, ideally overnight.
4. Blueberry compote — Warm frozen blueberries in a small pan with a teaspoon of honey until they burst and go jammy, about 3–4 minutes. Set aside to cool.
5. Toast the almonds — Dry pan over medium heat, toss until golden, about 2 minutes. Remove immediately.
6. Assemble — Top each pudding with a spoonful of compote, chopped pistachios, toasted almonds, coconut flakes, diced dates, hemp seeds, and a mint leaf. Finish with a drizzle of honey.

Notes

• The cardamom-coconut combination is the star — don’t skip it.
• For extra body, stir a tablespoon of desiccated coconut into the base.
• If you have rosewater that still smells good, a few drops in the base makes a lovely Persian-style twist.
• Keeps well for 3 days in the fridge — great for batch prep.
• The pudding will thicken further overnight. If too thick, loosen with a splash of coconut cream before serving.
• Always use coconut cream, not coconut milk. Higher fat (20%+) gives a thick, rich set. Coconut milk is too watery. Ayam or Kara are reliable brands.
• Upgrade toppings: Fresh passionfruit (the acidity is perfect), fresh or frozen mango, or a drizzle of tahini.