The layers in these saffron and lime chia pots are so beautiful to look at, but very simple to create, so if you’re hosting a brunch or want to treat yourself to a delicious pot of something sweet, light, and zesty, this is just the thing! The lime in the saffron compote adds the perfect balance and element of surprise to the sweet, dairy-free yogurt, while the coconut chips lend a wonderful mid-layer crunch. There are so many things you can do with this sunset yellow compote, from serving it with berries and yogurt or having it for breakfast with your favorite granola.

Saffron and Lime Chia Pots [Vegan, Gluten-Free]



For the Saffron Compote:

  • Juice of 2 lemons or limes
  • 1 teaspoon cornflour (cornstarch)  or kudzu
  • 2 tablespoons sweetener of choice
  • A pinch of saffron

For the First Layer:

  • 2 tablespoons chia seeds
  • Scant 1/2 cup coconut milk
  • 2 tablespoons coconut yogurt

For the Second Layer:

  • 1 tablespoon saffron compote
  • 1 teaspoon desiccated coconut
  • A handful of coconut chips

For the Third Layer:

  • 6 tablespoons coconut yogurt
  • 2 tablespoons sweetener of choice

For the Fourth Layer:

  • 1/2 cup ripe raspberries, mashed
  • Juice of 1/2 lime

For Decoration:

  • Desiccated coconut


  1. First make the saffron compote. Mix together the lemon or lime juice and cornflour (cornstarch) in a small saucepan off the heat. When combined, cook over a medium heat for a couple of minutes, then add the sweetener and saffron and cook, stirring, on a medium-low heat for 5-7 minutes until it thickens (it should be the consistency of a thin cream, but may thicken later). Leave to cool.
  2. To make the first layer, in a small bowl mix together the chia seeds and coconut milk, then leave for 10 minutes for the chia seeds to expand. Add the yogurt and mix again.
  3. In another small bowl, mix together the yogurt and sweetner for the third layer.
  4. When ready, make the chia pot by layering the pot(s) with the first chia layer, then add the saffron compote, a sprinkling of coconut flakes, and the coconut chips to make the second layer.
  5. Top with the third layer of yogurt and lastly, add a few tablespoons of the mashed raspberries. To finish, sprinkle over some coconut flakes and serve.