Serves 2
Chia pudding can be a quick breakfast or satisfying dessert. It can be left for a couple of hours but to fully experience the textural change, leave it for as long as possible. Doing it the night before works best to allow the seeds to soften nicely.
This chia pudding is channeling tropical fruit flavours. I have left the chia quite simple to compliment it’s vibrant mango topping.
Ingredients
2 tbsp chia seeds
100ml coconut milk
1 tsp maple syrup
1/2 mango
1/2 lime
2 tbsp desiccated coconut (optional)
step1
Stir the seeds, milk and maple syrup together and pour into 2 ramekins. Transfer to the fridge and leave to set for a couple of hours or longer if possible.
step2
Roughly chop the mango and put into a blender with the lime juice. Blitz until smooth and store in the fridge.
step3
Lightly toast the coconut, allow to cool.
step4
Construct your pudding. Pour the mango sauce on top of the set chia and top with the desiccated coconut.
Notes
- To increase the acidity, include the lime zest - either stir through the chia or sprinkle on top of the mango. Otherwise store in the fridge or freezer and use in another recipe.
- Add extra milk if necessary as it sets in the fridge,
- Try stirring through some passion fruit seeds through the chia seeds before letting it set.
- Use tinned full fat coconut milk for a really indulgent and creamy pudding.
Allergens: nuts
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