Chia Pudding with banana, spirulina and roasted pistachio

Serves 4


Plain Pudding:

  • flesh of 1 young coconut
  • 125mls water
  • 125mls coconut cream or coconut milk
  • 50g chia seeds
  • 1/4 cup honey, or to taste

Banana, spirulina and roasted pistachio (flavour):

  • 1 teaspoon spirulina
  • 2 bananas, mashed

To serve:

  • 1 banana, sliced
  • 2 tablespoons pistachio nuts, roasted and chopped honey


Plain Pudding:

  1. Blitz the coconut flesh and the water in a food processor to make coconut water. (Coconut water is the perfect drink and keeps in the refrigerator for up to a week.)
  2. In a medium bowl, mix the coconut water, coconut cream or milk, chia seeds and honey with your choice of flavouring.
  3. Mix well to combine, then transfer flavoured pudding mix into glasses. Refrigerate for at least 2 hours before serving.

Banana, spirulina and roasted pistachio (flavour):

  1. Mix the spirulina and mashed banana into the chia mix, as per plain chia pudding recipe (above) transfer to glasses, and refrigerate for at least 2 hours. Serve puddings with sliced banana, toasted pistachios and a drizzle of honey.

This recipe has been kindly shared by Pete Evans from:

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