Chia Pudding with vanilla bean and macadamia with roasted coconut

Serves 4


Chia Pudding:

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

Vanilla bean and macadamia with roasted coconut (flavour):

  • seeds of 1 vanilla bean, or 1/4 teaspoon vanilla extract
  • 50g macadamia nuts, roasted and chopped

To serve

  • extra macadamia nuts, roasted and chopped
  • honey
  • coconut shavings, toasted


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.

Vanilla bean and macadamia with roasted coconut (flavour):

  1. Stir the vanilla and macadamia nuts through the plain chia recipe, transfer to glasses, and refrigerate for at least 2 hours.
  2. Garnish puddings with extra macadamia nuts, coconut shavings and a drizzle of honey.

This recipe has been kindly shared by Pete Evans from:

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