Honey Rose Chia Pudding

If you’re a fan of Turkish Delight then this recipe is for you. I say recipe but really it’s just 4 ingredients whacked into a bowl and left overnight, pretty easy. Rosewater is my ingredient of the moment, it’s so fragrant and utterly delicious. A few drops go a long way, anything more than that and you may as well eat a bar of soap. Don’t say I didn’t warn you.


I’ll pretty much eat this any time of day. It’s great for breakfast, as a snack of after a meal if you’re looking for something sweet and light.

I love using rice milk for it’s natural sweetness. You can use any milk you like here. You may need to adjust the sweetness depending on which you choose. I love to add fresh fruit on top and a spritz of lime to offset the sweetness and give it a bit of zing.


Honey Rose Chia Pudding (Serves 2)


3 Tablespoons of Whole Chia Seeds

1 cup (250ml) of Rice Milk 

3-4 drops of Rose Water

1 Tablespoon of  Runny Honey



  • Place the chia seeds in a bowl and pour over the milk. Give it a good stir, cover the bowl and place in the fridge for a couple of hours or overnight. It should be set and jelly like when ready.
  • When you’re ready to eat it take the pudding out of the fridge. Give it a good stir to disperse any lumps that may have formed.  Now mix through the honey and rosewater.I find the honey mixes through better once the pudding is set.
  • I love to top mine with some seasonal fruit and a spritz of lime juice. My current favourite fruit combo is persimmon, blueberries and pomegranate which go super well with the flavour of the pud.


Ii’s really that easy. Please go and make this it’s worth the 30 seconds!


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