Berry & Coconut Chia Pot

Prep Time: 40 minutes

Serving Size: 1


Recipe by


    For the chia pudding:
  • 4 tablespoons chia seeds
  • 1 cup coconut milk
  • ½ teaspoon vanilla extract
  • 1 tablespoon maple syrup


  1. First make the chia pudding: Mix together the ingredients and chill in the fridge for at least 30 minutes to set.
  2. Now mix together the oats, flaxseeds, almond milk and beetroot juice. Mash up 3 tablespoons of the raspberries and fold them in. Chill in the fridge for at least 30 minutes.
  3. Time to layer up (you can do this up to the night before): Spoon half of the chia pudding into a kilner jar or pot with a screw lid. Top with the raspberry layer, then spoon over the rest of the chia pudding.
  4. Place the rest of the raspberries on top and sprinkle with coconut chips.