Chia and strawberry pudding

Chia and strawberry pudding

Green Kitchen Travels

Regardless of how much we love to travel and eat our way through new countries, it is always a very special feeling to come home to our own kitchen and prepare something that we have longed for. After having been overwhelmed with new flavours, this mild, fruit-topped chia pudding is usually exactly what we crave. It is fresh and light and at the same time very rich, sweet and nourishing. Chia seeds can magically change the consistency of any liquid into a pudding and we often have them for breakfast, snack or dessert. They are a good source of complete protein and have high fibre content, a good ratio of omega three and omega six fatty acids and great antioxidant powers.



Quantity Ingredient
400ml unsweetened almond milk
or 400ml any milk of your choice
50g chia seeds
1/2 teaspoon vanilla extract
or 1/2 teaspoon ground vanilla
a tiny pinch sea salt

Strawberry sauce

Quantity Ingredient
200g strawberries
4 prunes, pitted
splash water


Quantity Ingredient
1 kiwifruit, cubed
1 apple, cubed
1 avocado, cubed
a sprinkling cacao nibs
mint leaves, chopped


  1. Place the milk, chia seeds, vanilla and salt in a bowl and stir well. Leave in the fridge for an hour or overnight. The seeds will expand and take on a gel-like consistency. Meanwhile, make the strawberry sauce. Place all the ingredients in a small saucepan, bring to the boil, reduce the heat and simmer for 10 minutes. Pour into a bowl, mash with a fork and place in the fridge until chilled and thickened.
  2. Spoon the pudding into 2 large glasses. Top with a couple of spoonfuls of strawberry sauce and cubed kiwi, apple and avocado. Sprinkle with cacao nibs and chopped mint leaves and serve. The chia pudding and the sauce will keep in the fridge for 3–5 days.


  • If you like your chia pudding sweeter, add half a mashed ripe banana to the chia mixture.
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