Gond Katira Pudding with Chia | No-Cook Cooling Coconut Pudding

This coconut chia pudding with gond katira is a creamy, no-cook breakfast or snack that comes together with just five simple ingredients. Chia seeds thicken the milk into a soft pudding, while soaked gond katira adds little clear, jelly-like pieces with a lovely cool, refreshing feel. Layer it in a jar, pile on fresh fruit and crunchy nuts, and you have something that looks like a café treat but takes about ten minutes of hands-on time. There is no cooking, no caffeine and no added refined sugar, and you can make it with any milk you like.Serves: 1 (easily doubled for meal prep)Prep time: 10 minutesSoaking: gond katira overnight; chia seeds 1 hourChill time: 30 minutesDiet: no-cook, gluten-free and caffeine-free. Use plant milk and dates paste to make it veganWhat Is Gond Katira?Gond katira, also known as tragacanth gum, is a natural edible gum sold as small, hard, whitish crystals. Soaked in water, it swells into a clear, tasteless jelly. It has been part of South Asian summer kitchens for generations, where it is stirred into sherbets, milk drinks and desserts for its cooling feel and silky texture. In the UK, look for it at Asian grocers or online; in the US, try Indian or Middle Eastern stores or search online for “tragacanth gum”.IngredientsFor the Base Pudding1 tsp gond katira1 cup (240ml) water, for soaking the gond katira2 tbsp chia seeds1 cup (240ml) milk of your choice: coconut milk drink, dairy milk or unsweetened almond milk all work well2 tbsp fresh coconut, cut into small cubes (optional)1 tsp honey or dates paste (optional)Fruit Topping (Choose Your Favourites)Mango, strawberries, blueberries, raspberries and banana all pair beautifully with coconut chia pudding. Our favourite: mango and strawberry together, for a sweet-tart contrast and a bright pop of colour.Nut Topping (For Crunch)Almonds, pistachios, cashews or walnuts, lightly toasted and roughly crushed. Toasting brings out their flavour and keeps them crunchy on top of the soft pudding. Our favourite: almond and pistachio.Seed Topping (Optional)A spoonful of pumpkin seeds, ground flaxseed or sunflower seeds adds extra fibre, texture and a nutty taste.MethodSoak the gond katira: Place 1 tsp gond katira in a bowl with 1 cup (240ml) water. Cover and leave overnight. By morning it will have swollen into a clear, soft jelly. Pick out any small dark bits before using.Make the coconut chia pudding base: In a separate bowl or jar, stir 2 tbsp chia seeds into 1 cup (240ml) milk. Stir again after 5 minutes to stop the seeds from clumping, then leave for at least 1 hour until thick.Combine: Gently fold 2 tbsp gond katira jelly and the coconut cubes into the thick chia pudding. Taste, and stir in honey or dates paste only if you want it sweeter.Chill: Spoon into a glass jar and refrigerate for 30 minutes.Top and serve: Add your chosen fruit, toasted nuts and seeds just before serving, and enjoy it cold.Our Coconut Water Ice Cube TrickFreeze coconut water in an ice cube tray, then drop two cubes into the jar just before serving. As they melt, they add gentle natural sweetness and keep the pudding cold without making it watery, which is perfect on a warm day or for a packed lunch.Why You Will Love This Coconut Chia PuddingNaturally satisfying: Chia seeds are a good source of fibre, and paired with milk and nuts this pudding makes a filling breakfast or snack that helps keep you going until your next meal.Refreshing: The cold, jelly-like gond katira and coconut make it light and cooling, a traditional favourite in hot weather.Fibre-rich: Chia seeds, fruit and seeds all add fibre, which is part of a healthy, balanced diet.No added refined sugar: Ripe fruit brings most of the sweetness; honey or dates paste is completely optional.Family-friendly: A simple, wholesome option for adults and older children alike.This recipe is intended as part of a varied, balanced diet. It is not a treatment for any health condition, and individual results such as how full you feel will vary.Nutrition (Approximate, Per Serving, Before Toppings)With semi-skimmed milk: around 270 kcal, 13g protein, 9g fibreWith unsweetened almond milk: around 190 kcal, 5g protein, 9g fibreAdding honey: 1 tsp adds roughly 20 kcalFigures are estimates and will change with your choice of milk, fruit and nuts.How to Store Coconut Chia PuddingThe chia base keeps in a sealed jar in the fridge for up to 3 days, so you can make a few portions at once. Store the gond katira jelly separately in an airtight container for 2–3 days, and add the fruit and nuts just before eating so they stay fresh and crunchy.Tips and SwapsThicker pudding: Use 2½ tbsp chia seeds, or leave it to set overnight.Smoother texture: Blend the chia pudding after it has set for a mousse-like finish.Richer flavour: Add a few drops of vanilla extract or a pinch of cardamom to the milk.Make it a drink: If you enjoy gond katira, try our Butterfly Pea Tea with Gond Katira, served hot or iced.More breakfast ideas: For something savoury, try our Oat Wrap Breakfast Rolls with Egg and Avocado.A Note on SafetyAlways soak both gond katira and chia seeds fully before eating, as both absorb a lot of liquid and swell; never eat them dry. If you are new to high-fibre foods, start with a smaller portion and drink plenty of water. Check nut toppings for anyone with allergies. If you are pregnant, breastfeeding, taking regular medication or have a medical condition, speak to your GP or healthcare provider before adding gond katira to your diet.