Coconut & Blueberry Chia Pudding

Coconut & Blueberry Chia Pudding

Coconut & Blueberry Chia Pudding

serves 4 cooks in 2hrs difficulty one

This Coconut & Blueberry Chia Seed Pudding has fast become one of my favourite desserts and breakfasts. It’s incredibly nutritious and chia seeds are one of the world’s richest plant-based sources of omega 3- fatty acids. Omega 3′s offer amazing health-promoting properties, they can help reduce inflammation, high cholesterol and enhance cognitive performance. Chia seeds are also an excellent source of fibre, with 2 tablespoons supplying a whopping 10 grams! Fibre is essential for maintaining a healthy digestive system and balancing blood sugar levels. They’re also a rich source of immune-boosting antioxidants, calcium, phosphorus and magnesium.

In this dessert, the chia seeds are mixed with thick and creamy coconut milk, a touch of metabolic boosting cinnamon and a sweet drop of low GI agave. Topped with blueberries, goji berries, banana or even smashed raspberries and crushed cashew nuts – the topping combinations are endless and almost always delicious!

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The Ingredients

2 tbsp of chia seeds

1/2 cups canned organic coconut milk

1/2 cup almond milk

2 tsp agave syrup or honey (don’t include if almond milk is sweetened)

1/2 tsp vanilla paste/ vanilla extract

1/2 tsp cinnamon

TOPPING IDEAS:

Blueberries!

1 banana, sliced

mango, cubed

coconut flakes

dried goji berries or blueberries

chopped cashews or pumpkin seeds

crushed raspberries

Method

Whisk the coconut milk, agave syrup/honey and vanilla extract until smooth. Stir in the chia seeds and divide the mixture into four small pots or glasses.

Cover and refrigerate for at least 2 hours, or until it’s reached a thick pudding-like consistency. You can leave it in the fridge for up to 3 days.

Remove from fridge, add toppings, scattered cinnamon and serve with a drizzle of honey if your feeling indulgent!

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