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No. 0465 Global Free recipe

Pistachio Mint Coconut Chia Bowl

Creamy chia pudding gets extra body from shredded coconut and a hint of cardamom, then goes into a wide glass bowl topped with toasted pistachios and small fresh mint leaves. The nuts bring buttery crunch and the mint adds a surprising cool finish. A light, refreshing dessert that feels a little special.

4.1 from 1,247 cooks

Glass bowl of coconut chia pudding topped with pistachios and mint leaves on bamboo board
Photo: Antoni Shkraba on Pexels
Prep
10 min
Cook
5 min
Total
15 min
Serves
2
Level
Easy
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Method 5 steps

  1. Stir the chia seeds, milk, 1/4 cup coconut, honey and cardamom together in a bowl.

  2. Rest for 10 minutes, stir well to separate the seeds, then cover and chill for at least 3 hours.

  3. Toast the pistachios in a dry pan over medium heat for 3 to 4 minutes until fragrant, then cool.

  4. Stir the pudding, loosening with a splash of milk if very thick, and spoon it into a wide glass bowl.

  5. Sprinkle with the remaining coconut, scatter the pistachios over one side and tuck in the mint leaves.

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