45 minutes


  • 1 can coconut milk
  • 100g Sweet Freedom Fruit Syrup or Light Syrup
  • 2 teaspoons ground cinnamon
  • 200ml non-dairy milk, chilled
  • 3 pieces wholemeal bread, torn
  • 1 chia egg (3 tbsp water + 1 tbsp chia seeds


  1. Preheat the oven to 180 degrees and lightly oil a 9 x 9 inch baking dish.
  2. To make a chia egg simply mix 1 tbsp chia seeds with 3 tbsp water in a small bowl and leave for 5 mins to thicken. 
  3. Arrange the bread pieces in the baking dish. ⁠
  4. Whisk the coconut milk, chia egg, Fruit Syrup and cinnamon in a pan.⁠ 
  5. Place the pan over a medium heat and bring the mixture to a simmer. ⁠
  6. While the coconut milk mixture heats up, stir the chilled non-dairy milk and cornstarch together in a small bowl until the cornstarch dissolves completely. ⁠
  7. Once the coconut milk mixture comes to a simmer, whisk in the cornstarch and milk.
  8. Bring the mixture back up to a simmer and allow it to cook, whisking frequently for 1-2 minutes until it thickens.
  9. Remove from the heat and pour the mixture over the bread pieces. ⁠
  10. Bake uncovered for about 45 minutes until bubbly and lightly browned on top.⁠
  11. Remove the pudding from the oven and serve with a drizzle of Choc Shot, strawberries and yogurt.

*We cannot guarantee that this recipe is allergen free.

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