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recipe: coconut yoghurt chia pudding

 Mikasa curved pink salad bowl and crystal single stem vase.


Talented chef Alexis Noble also happens to be an admirer of vintage plates and the colour pink so a collaboration made perfect sense! I was lucky enough to catch her before she made the big move to London where she's opening up her debut resturant, Wander, in Stoke Newington this September.


Here's the recipe for her delicious, simple and healthy coconut yoghurt chia pudding with strawberries & pomegranate.


1/2 cup chia seeds

100g boiling water

150g coconut yoghurt

1 tbsp honey

1/4 vanilla bean scraped


Whisk chia seeds into boiling water. When cooled slightly fold in yoghurt, honey and vanilla and allow to absorb. Add more yoghurt if it's a little dry.


1 punnet strawberries, sliced

Juice of 1/4 lemon

1 Tablespoon honey 

1/2 pomegranate, seeded


Combine strawberries, pomegranate, honey and lemon and allow to macerate slightly. 


Serrve on top of chia with shiso or mint.



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