Recipe: Tropical Chia Pudding

Slice of summer to your tastebuds

Slice of summer to your tastebuds

Tropical Chia Pudding


1 cup (250ml) coconut milk
1 cup (160g/5.6oz) chopped pineapple, plus extra to garnish flesh of 1 mango, plus extra to garnish
1⁄2 cup (125ml) filtered water
1⁄3 cup (100g/3.5oz) rice malt syrup
pinch of vanilla bean powder
1⁄3 cup (55g/1.9oz) chia seeds


Place coconut milk, pineapple, mango, filtered water, rice malt syrup and vanilla bean powder in a high-speed blender, and blend on high until smooth.

Place chia seeds in a jar. Pour the blended liquid into the jar over the chia seeds and stir. Make sure there are no lumps of chia seeds at the bottom.

Refrigerate for at least 2 hours to set.

To serve, garnish with extra pineapple or mango.

Serves 2

Ginger & Rose Kombucha

Ginger and Rose Kombucha

Ginger and Rose Kombucha


4 cups (1L) filtered water
1⁄2 cup (115g/4oz) organic cane sugar
3 tsp rose water
4 black tea bags
2 Tbsp finely chopped ginger 1 kombucha SCOBY
(see page 14)
2 Tbsp organic dried roses,
to serve


Place the filtered water, sugar and rose water in a saucepan and bring to boil. Remove from the heat and add tea bags. Leave to cool down to room temperature, stir well, remove tea bags, and pour liquid into a sterilised glass jar and add ginger. Place the SCOBY in the jar and stir lightly. Place a clean cheese cloth or tea towel over the top of the jar, using a rubber band or string to secure it around the top. Place out of direct sunlight and leave for 3–5 days.

Remove the SCOBY from the kombucha. (You may restart the process or store the SCOBY in the fridge in a small jar with a small amount of kombucha.) Store the kombucha in the fridge in an airtight jar. The longer you leave it, the more it will ferment and the fizzier it will become. Serve the kombucha with dried roses.

Makes 1L

Recipe from my cookbook, The Raw Kitchen