Coconut Beet Chia Pudding

Coconut Beet Chia Pudding

These beautiful pink-hued mason jars are too fun not to create! Decorate with your favourite toppings, and save for a delicious dessert or snack the next day.

Coconut Beet Chia Pudding



  • 1/2 cup chia seeds
  • 1 can full fat coconut milk (let chill in the fridge overnight)
  • 1/4 cup almond milk
  • 1 scoop LeanFit completegreen protein (Vanilla Bean)
  • 1 tsp of honey, maple syrup or any liquid sweetener (optional)
  • ½ cup freshly chopped beets
  • 1 banana, mashed


  1. Open the coconut milk can and carefully separate the cream from the water. Keep the coconut cream in a separate bowl and add the coconut juice/water from the can to the almond milk.
  2. In a small bowl, pour the coconut and almond milk. Add about 6 tbsp of the coconut cream into the milk. Place the freshly chopped beets into the bowl with the milk. Gently stir the beets around in the bowl and allow this to sit for 5-10 minutes until the milk turns pink.
  3. Take the beets out of the mixture. Place the chia seeds, sweetener and mashed banana into the mixture and mix everything together.
  4. Pour the mixture evenly among the two mason jars. Let sit overnight in the refrigerator.
  5. The leftover of the coconut cream can be left separately and placed in the fridge. You may top your chia pudding with coconut cream and add freshly sliced fruits with a dash of cinnamon to top it off.

Tip: This recipe makes two full medium-sized mason jars, best consumed the following day after making.

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Protein-rich recipe made with LeanFit Protein


completegreen protein