Chia Pudding with Lizza Crunchy Chocolate

  • Ingredients for 2 portions
  • 1 Lizza Wrap
  • 30g grated coconut
  • 75g chocolate (sweetened with xucker)
  • 200g coconut milk
  • 20g chia flour
  • 2 tbsp Xucker
  • 1 vanilla pod
  • 1 handful fresh strawberries
  • Mint to garnish

Zum Wrap


  1. Preheat the oven to 200° C (fan). Get the Lizza wrap, prick it with a fork and bake on both sides for about 10 minutes.
  2. Once the wrap has cooled down and feels firm and dry, grind it into crunchy small pieces.
  3. Melt the chocolate and mix it with grated coconut and the crunchy pieces made out of the wrap.
  4. Line a plate with baking paper, spread everything over it and place in the fridge to let it set.
  5. Meanwhile, wash the strawberries. Pour the coconut milk in a bowl, add the seeds from the vanilla pod, the xucker, and sprinkle the chia flour over it. Cover and leave it to set in the refrigerator.
  6. Once all the ingredients have cooled down, serve the Chia semolina in a glass with the addition of the strawberries, top with Lizza's chocolate crunchy pieces, and garnish with mint.
  7. Serve chilled.
  8. Bon Lizzappetit!


Gourmet tip: Melted chocolate (sweetened with xucker) and a teaspoon of sugar stirred into the semolina makes it super chocolatey.