Chia breakfast pudding with roasted rhubarb

clock 3 hours + 20 minutes bowl Serves 6


  • 8 stalks rhubarb, cut into 5cm chunks
  • 2 Tbsp coconut sugar
  • 400 ml coconut milk
  • 4 Tbsp chia seeds
  • 1 tsp honey
  • 1/4 cup long thread coconut
  • plain unsweetened yoghurt to serve
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  • 1. Preheat oven to 170°C. Spread the rhubarb chunks onto a tray lined with baking paper. Sprinkle with the coconut sugar and bake for 20 minutes or until soft.

  • 2. Allow the rhubarb to cool, then transfer to a bowl or container and store in the fridge for up to one week.

  • 3. Pour the coconut milk and 1/2 cup warm water into a large jar. Add the chia seeds and honey, then shake until mixed.

  • 4. Place in the fridge for at least 4 hours or up to 5 days, shaking once or twice to prevent the seeds clumping together.

  • 5. Toast the coconut in a dry pan until it begins to turn golden and fragrant. Keep a keen eye on it - once it starts to toast, it can burn quite quickly!

  • 6. To serve, layer the roasted rhubarb with the plain yoghurt and the chia pudding, then top with the toasted coconut.

  • Tip: Roasting the rhubarb ensures it retains its shape and vibrant colour, as well as intensifying the flavour. If desired you can swap rhubarb for another fruit of your choice.


  • Energy 986Kj • Protein 4g • Total Fat 20g • Saturated Fat 14g • Carbohydrates 7g • Sugars 7g • Sodium 23mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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