‘Summer In A Bowl’ Coconut Chia Pudding

I’ve been looking forward to summer for what feels like forever and today it’s finally here! So, to celebrate I thought I would share my favourite breakfast at the moment – coconut chia pudding. I absolutely love it and hope you will too.

The amazing little chia seed is packed full of Omega 3, fibre, protein, antioxidants & vitamins & minerals… you can read more here. The best thing is this simple vegan, dairy free, gluten free, paleo breakfast can be prepped the night before. So after very little effort in the evening, you can have something truly beautiful in the morning.

You could also layer this up in mason jars & take it with you to work or school.

Just grab & run!


Author: Tina Khoury (The Barefoot Housewife)
Category: dessert

(gluten free, dairy free, raw, vegan, paleo)



chia pudding
1/2 cup of chia seeds mixed well with 3 cups of homemade coconut milk
(store bought also works)
Keep covered in the fridge overnight ready for morning
Makes 3 large bowls

homemade coconut milk
Place 2 cups of organic shredded coconut & 4 cups of warm water into a high-speed blender
Blend for 1 minute
Strain through a nut milk bag
Store in the fridge
(the coconut cream will sit on the top. You can scoop this off & use elsewhere or just mix well before using)

caramel sauce
Process or blend 1 cup of Medjool dates with enough water to create a sauce consistency.
If you like a ‘salted caramel’ flavour add a pinch of Himalayan salt.
Store covered in the fridge.

This is also yum over oats, nice cream & smoothie bowls. I used approximately 1 tablespoon on each bowl, a little goes a long way! In the morning mix well, spoon your pudding into bowls, swirl on some caramel sauce & add whatever toppings you like. Now that summer is here beautiful fresh fruit is everywhere. So these are loaded up with in-season mango, blueberries & strawberries. I also like to add some crunch, so this time, I used pistachios, almonds, hemp seeds & cacao nibs.

Enjoy & happy summer!
Tina xo