Layered Chia Puddings

A delicious addition to dessert or breakfast menus, these pretty puddings are a delightful blend of fresh fruit and superfoods, enhanced by the flavours of Queen maple, coconut and vanilla.


60 Mins plus setting overnight


10 Mins



Coconut Chia Pudding

Berry Parfait

Maple Lime Syrup

Coconut-Cinnamon Crunch

100 g flaked coconut

75 g shredded coconut

60 mL Queen Pro 100% Pure Canadian Maple Syrup

1 tbs melted virgin coconut oil

1/4 tsp ground cinnamon

1/4 tsp sea salt flakes

To Serve

250 g strawberries, halved or quartered

125 g blueberries

125 g raspberries

  1. For coconut chia pudding, place coconut milk, banana, chia, maple syrup and coconut flavour in a food processor and process until smooth. Transfer to a jug. Divide among 12 x 250 mL serving glasses or jars. Refrigerate for 2 hours to set.
  2. For berry parfait, place yoghurt, raspberries, maple syrup, acai, chia and vanilla bean paste in a food processor and process until smooth. Transfer to a jug and divide among glasses. Refrigerate overnight until set.
  3. For maple-lime syrup, cook maple syrup in a large frypan over medium-high head for 4-5 minutes until caramelised. Remove from heat and add water, lime juice and zest and stir to combine. Refrigerate until ready to serve.
  4. For coconut-cinnamon crunch, heat oven to 160°C, fan-forced. Line a large oven tray with baking paper. Place all ingredients on the tray and toss until well coated. Bake for 10 minutes until golden. Set aside to cool completely. Store in airtight container until ready to serve.
  5. To serve, top layered chia puddings with fresh berries. Drizzle with maple-lime syrup and scatter with coconut-cinnamon crunch.