Coconut-Vanilla Chia Pudding with Cherry-Rhubarb Compote


  • For the Coconut-Vanilla Chia Pudding:
  • Makes 1 serving
  • ¾ cup full-fat coconut milk
  • 3 Tbsp chia seeds
  • 1 tsp real vanilla extract
  • 1 tsp maple syrup
  • For the Cherry-Rhubarb Compote:
  • Makes 2 servings
  • 1 cup fresh cherries sliced in half and pits removed
  • 1/3 cup frozen rhubarb cut into 1–inch pieces
  • 2 Tbsp water
  • 1 Tbsp fresh lemon juice
  • 5 allspice berries


  1. For the Coconut-Vanilla Chia Pudding, whisk all ingredients together in a bowl and set aside.
  2. While the chia pudding firms up, make the Cherry-Rhubarb Compote. To do this, cook the cherries for five minutes over low-medium heat. You can cover it if you like but keep an eye on it as cherries tend to foam up in an enclosed environment.
  3. Add the rhubarb, water, lemon juice and allspice berries (be sure to count them as they go in so you know how many to find later!) and cook for five more minutes. Remove from the heat. Remove the allspice berries.
  4. Roughly mash the compote with your smooth until it’s your desired texture. I like mine chunky but you can make yours finer if you prefer. Let cool slightly.
  5. Stir the chia pudding until well blended and then serve the compote on top.