Chia Pudding Bowls with Mango, Pomegranate and Kiwi

The Balanced Kitchen
Prep Time 5 minutes
soaking 20 minutes
Servings 2


  • 3 tbsp chia seeds
  • 1 cup almond milk
  • 2 tbsps soya yoghurt
  • 1 tbsp pure Maple syrup
  • 1 kiwi ends removed, wash if not removing skin, sliced into 6 slices
  • 1 cup mango cubed
  • 1 handful pomegranate pips
  • 1 handful quinoa pops optional
  • 4 Brazil nuts


  • Place the chia seeds in a bowl and mix with the almond milk.  Leave to stand for 10 minutes then stir again to ensure thoroughly mixed, then leave for another 10 minutes.
  • Stir the yoghurt and the Maple syrup into the chia seed mix.
  • Split the chia mixture between 2 bowls and top with half of the remaining ingredients for each serving.
  • Serve immediately.


You can prepare the chia seeds the night before and leave them soaking in the fridge overnight.
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