Pineapple Chia Seed Pudding

We’ve all had those yoghurt pots with the sweet fruit at the bottom. They’re tasty, but full of sugar and dairy.

This is a delicious raw alternative – great for breakfast or dessert, especially on the weekend when you have a little more time. I’ve had this as a tropical pina colada type pudding in the afternoon with the tiniest sprinkling of rum and coconut flakes – delicious! I’d advise you to leave out the rum for breakfast, though.  You don’t want to be wobbly on your feet for the rest of the day!

A little more about chia seeds. Chia is a great plant-based source of protein, fantastic for hair growth. These tiny seeds pack a powerhouse of essential minerals such as phosphorous, complex B-vitamins, iron, copper and zinc, and omega 3 (reputedly more than salmon), just to name a few of the minerals which help to prevent hair loss, thinning and maintain your natural hair colour. They more than double in size when immersed in liquid and create a gel-like substance to which flavourings can be added.

Equipment: knife, chopping board, blender


  • 1 250ml cup sweetened almond milk
  • 5 Tablespoons chia seeds
  • 1/4 medium pineapple
  • 1 teaspoon agave nectar or honey
  • 1/2 banana, sliced


Cut some small chunks of pineapple and put in the bottom of your glasses.

Puree the rest of the pineapple in the blender. If your pineapple isn’t very sweet add a teaspoon of agave nectar or honey to taste. Pour the puree on top of the chunks. Cover with cling film and freeze.

Mix the chia seeds into the almond milk and leave for 30 minutes to an hour or so, stirring in between so the seeds are fully dispersed and don’t clump up at the bottom. Set aside in the fridge overnight or for a few hours to firm up.

When the chia is firm, put some on top of the frozen pineapple. When ready to serve, add sliced bananas, pineapple chunks and coconut flakes for extra texture.