Get Nourished recipe: Fresh coconut chia bowl

On this week’s Get Nourished, try out Zoe Bingley-Pullin’s coconut chia bowl recipe

Zoe Bingley-Pullin’s gluten-free, dairy-free and vegan-friendly fresh coconut chia bowl recipe is the ultimate breakfast.

A delightful blend of textures and flavours, this deliciously healthy breakfast features a base of coconut chia pudding paired with a crunchy topping of puffed choc-chia crunch.

It combines the rich, gelatinous texture of chia seeds – which are packed with heart-healthy omega-3 fatty acids – soaked in coconut milk with freshly shredded coconut for a tropical flair.

The puffed chia cocoa adds a nutty crunch, enriched with cocoa, coconut oil, and a choice of nuts or hemp seeds, sweetened with honey or agave.

Served with fresh blueberries and banana slices, this creamy coconut chia bowl by Zoe Bingley-Pullin, as seen on Get Nourished on The House of Wellness TV show, is not only nourishing but also a satisfying breakfast or snack option.

Zoe Bingley-Pullin’s fresh coconut chia bowl with puffed choc-chia crunch recipe


For the coconut chia pudding 

¼ cup chia seeds 

2 tbsp fresh coconut, shredded 

1 cup organic coconut milk or water 

For the puffed choc-chia crunch

¼ cup puffed chia 

1 tsp virgin coconut oil 

¼ cup raw nuts or hemp seeds, crushed

¼ tsp cinnamon

1 tbsp cacao

1 tbsp cacao nibs

1-2 tbsp raw honey or agave

For serving

½ cup blueberries or any fruit, sliced 

½  banana, thinly sliced


Step 1. 

Place the chia seeds, shredded coconut and coconut milk in a small saucepan over medium heat and cook for approximately 3 to 5 minutes, or until the chia seeds are translucent. If the consistency is too thick, add a little water.

Step 2.

For the puffed choc-chia crunch, mix the puffed chia, cacao, cacao nibs, virgin coconut oil, nuts or seeds and raw honey together in a bowl.

Step 3.

Serve the chia pudding in a bowl layered with the blueberries, banana and puffed chia mixture.