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Meko Raspberry Coconut Chia Pudding

A Raspberry Coconut Chia Pudding That Makes Breakfast Anything But Ordinary

This quick and easy chia pudding is low in calories, flavourful and anything but ordinary. It includes chia seeds, coconut water and coconut milk that not only makes it paleo-friendly, but rich in fibre and anti-inflammatory omega-3s, too. So easy to make, just mix together the ingredients the night before, keep it chilled in the fridge and whip it out the next morning to indulge in a guilt-free, fun breakfast option.

Raspberry Coconut Chia Pudding

From Nik Toth, Meko Coconut Water

Meko Raspberry Coconut Chia Pudding


  1. ½ cup chia seeds
    1 cup coconut water like Meko
    3/4 cup frozen raspberries
    ½ cup light or full-fat coconut milk
    1 tsp maple syrup (optional for sweetness)


  1. Mix chia seeds and the coconut water in a bowl, and soak for at least 10 to 15 minutes (until it forms a gel-like consistency).
  2. Using a hand blender mix coconut milk, raspberries and maple syrup.
  3. In a glass or glass jar scoop in quarter of the chia mixture, then top with a layer of raspberry sauce. Repeat for the last half of the mixture and in a second dish.
  4. Serve chilled and top with shredded coconut, nuts and raspberries.
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