Roughway Originals: Chia coconut and cherry pudding

An original recipe made with our own tasty cherries

We all know that cherries are delightful on their own. But what if you want to do something a little bit different with them? We have put together a Chia coconut and cherry pudding recipe that is incredibly refreshing as a cooling summer dessert or as a seasonal breakfast treat.

One of the delights of this recipe is that it preserves the flavour of the fruit and works perfectly with the chia and cocnut milk. There is no sickly sweetness that can feature in some cherry recipes. It has smooth almost yogurt like quality.

This delicious dessert or breakfast pot is gluten/dairy free, vegan and full of fibre and protein.


For the chia base:

  • ½ cup chia seeds
  • 2 tablespoons maple syrup (can use honey if doesn’t need to be vegan)
  • 2 cups coconut milk (you could also use unsweetened almond milk)
  • 1 teaspoon vanilla extract

For the cherry compote:

  • 250g fresh Roughway Farm cherries, pitted
  • 125g caster sugar
  • Juice of half lemon
  • Splash of cherry or fruit vinegar (optional)


For the chia base:

1. Mix all of the ingredients together in a bowl.
2. Cover and leave for at least 4 hours, preferably overnight, in the fridge.

For the cherry compote: 

1. Place everything together into a pan.
2. Bring to the boil and allow to simmer until the cherries have started to collapse and the mix has thickened slightly.
3. Remove from the heat and allow to cool completely.

Spoon the chia pudding into your favourite glasses and top with the compote. You could also layer up alternately with pudding, compote and fresh pitted cherries.

For our recipe we have used Womersley Cherry Vinegar a wonderful product to have at hand for your cooking and recipes.

Roughway Farm Originals have been made in collaboration with Julie Friend, BBC MasterChef Winner 1997. Find out more in our video below!