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Chia Pot

This delicious recipe can serve as a perfect start to the day, a healthy snack between meals, or as a light dessert.

From a healthy-heart perspective, coconut milk and butter help lower cholesterol levels, improve blood pressure, boost immunity and, believe it or not, boost metabolism, aiding weight-loss. Chia seeds reverse inflammation, lower blood pressure and help regulate cholesterol. Raspberries are a great source of vitamins, minerals and anti-oxidants, helping to reduce inflammation and lowering risk of cardiovascular disease.


  • 1 cup coconut milk

  • 1 tsp coconut butter

  • 250g raspberries

  • 1/3 cup Chia seeds (soaked overnight in 2 cups of water)


  1. Put the coconut milk in a saucepan and bring to the boil over a slow heat.

  2. Add the coconut butter and stir until the mixture thickens slightly.

  3. Pour the mixture into a dessert glass and place in the fridge to cool down.

  4. In another saucepan, mash the raspberries and heat gently, allowing them to cook in their own juice until they achieve a pourable, honey-like consistency. If the mixture becomes too thick, try adding a little water.

  5. Remove the raspberries from the heat and strain with a sieve to remove the seeds from the compote.

  6. Layer the chia seeds and the raspberry compote into the dessert glass, as in the picture.

  7. You can add a mint leaf or two for garnish

Note: as a nutritional therapist, I feel duty-bound to alert you to the presence of BPAs (BisPhenal-A) contained in many tins, including tinned coconut milk. For this reason, I always look for brands that are BPA-free. You can buy BPA-free coconut milk here.

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