Pink Ombre Chia Pudding

ombre chia pudding

Pink, girly and feminine lovers, this one is for you!

I wasn’t originally going to write up the recipe for this chia pudding. However, I had so many messages asking me how I did the ombre shades that I thought I would do a mini tutorial on here! Next time, perhaps a video…

Anyway, if you want something pretty and delicate to eat this Valentine’s Day, but don’t feel like over-indulging, then this Pink Ombre Chia Pudding is for you!

vanilla chia pudding

It is deceptively easy to make – I promise! – and is effectively a simple vanilla chia pudding, with added colour and creaminess from coconut yoghurt.

The colour itself is all-natural and comes from beetroot powder, although you can use pitaya too if you have it in the cupboard! I also added a protein boost to mine with some strawberry pea protein, but this is entirely up to you – you can keep things simple if you like!

Anyway, here is my Pink Ombre Chia Pudding in all its beautiful glory. I hope you enjoy eating it as much as I enjoyed creating it!

Sam x

Pink Ombre Chia Pudding


  • Serves 2 –
  • 3/4 cup chia seeds
  • 2.5 cups cashew or coconut milk
  • 1/2 cup coconut yoghurt
  • 2-3 tsp vanilla paste (to taste)
  • 1-2 tbsp maple syrup, optional (I omit)
  • To colour – beetroot powder or pitaya powder
  • Optional: I stirred in 3 tbsp of Rejuvenated Strawberry Protein Smoothie for a protein boost
  • To serve – whipped coconut cream (beat the ‘cream’ from a chilled tin of coconut milk with 1 tsp vanilla paste and 1 tbsp maple syrup), berries and chocolate.
  • Method:
  1. Make your chia pudding by blending together the chia seeds, milk, coconut yoghurt, maple syrup and vanilla paste. Adjust taste as decided, and texture – add more milk or yoghurt if wanted, or more chia seeds to thicken. Allow to thicken for at least an hour.
  2. Equally divide your chia pudding base between four bowls.
  3. Now is time to colour your pudding! Leave the first bowl white and set aside. For the second bowl, add 1/4 tsp beetroot powder and stir well to combine. For the third, add 1/2, for the fourth, add 3/4. Add more or less beetroot powder to each bowl depending on the intensity desired – but be sure to add in increments, else you won’t get such a strong ombre effect!
  4. Spoon into jars or glasses, starting with the white layer first, and then adding the softest pink. Finish with your most vibrant pink shade. Place in the fridge to firm up, then top with coconut cream and berries when ready to serve and enjoy!

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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