Mango Raspberry Baobab Swirled Chia Pudding

Hello my loves! 

It’s been a while since I last uploaded a post for you guys, which is a bit of a bummer, because I have a lot of recipes I’m dying to share with you yet no time to do so. Can we, like, abolish exams or something?


Not trying to be the whiny baby I usually am, but hey: uni is killing me. Too many exams, too many assignments, more exams, lack of sleep, all-nighters as a way of life, more exams, endless lab hours and, in case I haven’t told you before: more exams.

How fun, said no sane person ever.

SILVER LINING THOUGH: the lack of free time has made me more creative when it comes to choosing breakfast. Since I cannot afford to whip up a magestic feast in the morning, as I’m usually running late for lectures (oops), I’ve been forced to prepare it ahead of time.

Enter chia pudding, which is basically a gift from heaven.

First of all, it’s as simple as whisking together some chia seeds and mylk of your choice, and maybe some sweetener as well. That’s it. THAT’S IT. All you have to do is go to bed (or, in my case, to my desk so I can finish some more assignments) and you will wake up to a jar full of goodness aka the perfect companion on another day of deadlines and desolation.

See what I did there? Ha ha ha ha ha ah ha.

Then, there’s the fact that not only is chia pudding super easy to make: it’s also ridiculously filling, so you can avoid starving to death while in the middle of a lecture. Thanks chia pudding – you da best.

Chia pudding is also mighty delish, especially when you add some fruit to it. This time, I went for some mango & raspberry compote, which I swirled in to make my pudding prettier… because we all know what a big fan of pretty food I am. So fancy-schmancy. I luv it.

Adding some fruit also boosts the nutrient content of the jar, which is also a win win in my book. To increase the vitamin content even further, I decided to add some baobab powder, which is known to pack some serious punch of ascorbic acid aka vitamin C, as well as a lovely citrusy tang. So good!

The one I used is by the brand Monday Superfoods, which I’ve been loving lately (so much that I even have back-ups hahaha obsessed much?). It’s affordable, great quality and also adds the loveliest touch to my smoothies and chia puddings. If you’re looking for a brand to try, I definitely recommend them!

How about you guys? What’s your favourite breakfast to have when you’re short on time? Let me know below!

Mango Raspberry Baobab Swirled Chia Pudding

Yield: 2 servings

Mango Raspberry Baobab Swirled Chia Pudding


  • 350 grams coconut milk
  • 60 grams chia seeds
  • 30 grams coconut sugar
  • 200 grams fresh mango
  • 100 grams frozen raspberries
  • 10 grams baobab powder


  1. To make the chia pudding, whisk together chia seeds, milk and coconut sugar.
  2. Chill in the fridge overnight.
  3. To make the compote, blend mango chunks and baobab powder until smooth.
  4. Separate the mixture in two parts and add the raspberries to one of them. This way, you'll get to different coloured compotes.
  5. You may add sweetener if they're not sweet enough for you.
  6. When chia pudding is solid, swirl the compotes into the mix.
  7. Top with extra fresh fruit and enjoy!

I hope you guys enjoy these!

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