Makes four

  • 5-6 Tablespoons chia seeds
  • 2 cups coconut yogurt (or Greek yogurt if not vegan)
  • 1/2 cup coconut milk
  • 2 cups fresh raspberries
  • 2 Tablespoons agave syrup
  • 1 cup fresh blueberries


  1. Pour the coconut milk into a large jar and add the chia seeds. Stir to combine and add the yogurt.
  2. Stir very thoroughly, as the chia seeds tend to form clumps, which is a big no-no! You might also want to give the jar a good shake.
  3. Seal the jar and chill in the fridge for a minimum of four hours, preferably overnight.
  4. Place the raspberries and agave syrup in a bowl and mash lightly.
  5. Stir the chilled chia pudding, then add an even layer in little glasses. A jar funnel will help keep things neat!
  6. Add a layer of the raspberries and spoon some more chia pudding over them.

Top with fresh blueberries and serve immediately