1 x 400 ml tin coconut milk
60 ml (¼ cup) chia seeds
1,2 ml (¼ tsp) vanilla powder or more to taste
1-2 JAZZ™ Apples, with the skin, cut into wedges
4-8 kebab sticks
60 ml (¼ cup) coconut shavings or flaked almonds, toasted (see tip)
mint leaves to garnish


  1. Mix the coconut milk, chia seeds and vanilla powder until well combined.
  2. Pour mixture into small glasses or individual bowls and allow to stand for 20 minutes. Refrigerate for at least 1-2 hours.
  3. Just before serving, cut JAZZ™ Apples into thick wedges and skewer onto kebab sticks.
  4. Sprinkle each chia pudding with toasted coconut or almonds or a combination of both.
  5. Garnish with mint leaves and serve with the JAZZ™ Apples. Use JAZZ™ Apple wedges as the ‘spoon’ to enjoy the puddings with.

Serves 4.

Kitchen tips

  1. To toast coconut or almonds, heat a pan over a medium heat and toast until golden brown. Keep an eye on it, as it can burn easily.
  2. Substitute the coconut milk with plain yoghurt and add 125 ml (½ cup) milk.
  3. Chia seeds are available at most health stores and large supermarkets.
  4. If vanilla powder is not available, substitute with ground cinnamon, to taste.

This recipe was created by Heleen Meyer.