Coconut Chia Cream Pots

This alkaline, scrummy dessert is rich in omega 3, fibre, alkaline minerals, vitamins and antioxidants.

Strictly speaking, there are a couple of non-alkaline ingredients in here, but they are outweighed by the alkaline ones.

Give it a go. It’s a sure hit.


  • 1 cup of organic coconut milk
  • ¼ cup of chia seeds
  • 1 date
  • 1 cup of coconut yoghurt
  • 1 tablespoon of ground flax seeds or flax meal
  • 1 tsp of sesame seeds
  • ½ teaspoon of vanilla extract
  • 3 topping choices – 1 handful of blueberries OR 1 handful of mixed nuts (almonds, macadamia, pistachios, brazil nuts) with 1 tsp of ground cinnamon OR 1 chopped fig


  • Sweeten the coconut milk by blending with the date
  • Combine the coconut milk with the chia seeds, vanilla, flax and sesame seeds
  • Refrigerate for 20-30 minutes until the chia has expanded
  • To serve, fill a small glass with a layer of coconut yoghurt, followed by the chia mix, then a little extra coconut yoghurt
  • Sprinkle with your topping of choice
  • Extra tip – a variation would be to mix 2 teaspoons of raw cacao powder in with the chia or with the coconut milk to make it a chocolate chia cream pot!

Bon appétit!

Love Alexandra x

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