Blueberrry & Coconut Chia Pudding

If you haven’t already heard me hype on about kefir then let me introduce you to this gut loving food. It’s similar to yoghurt but is more of a pouring consistency and contains 3-4 x the amount of bacteria strains found in yoghurt. I include it almost daily in my diet which is easily done because there is so many different ways you can use it - in a glass on it’s own, with muesli, in a smoothie, as a salad dressing or like I have here to make a delicious chia pudding!

Combine the kefir probiotics and the fibre from the chia seeds in this recipe and your gut will be thanking you - not to mention you’ll be fulling full for hours! I use The Culture Co Kefir because unlike other kefirs it doesn’t have that effervescent texture, instead it’s totally smooth and creamy!

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Serves 1


2 tablespoons chia seeds
200g blueberry kefir (or blitz 150g plain kefir with 1/4 cup blueberries)
½ cup coconut milk (from a carton)
1 tablespoon toasted coconut flakes


Combine chia seeds, 110g kefir and the milk and stir well. Leave to set overnight or for at least 30 minutes. Layer the chia pudding into a jar with the leftover 90g of kefir and top with toasted coconut.