This versatile berry and coconut chia pudding can be served as breakfast, a mid-morning snack or even an after-dinner dessert. Letting you indulge guilt-free, the chia seeds will keep your hunger at bay while offering all the crunch you need. It’s also naturally sweetened and offers the flexibility of adding the fruits you like!
- 2½ cups (625 ml) coconut milk
- ⅓ cup (55 g) white chia seeds
- 1 tsp vanilla extract
- 2 tbsps honey or pure maple syrup
- 1 medium banana (200 g), chopped coarsely
- 1 tbsp finely grated orange rind
- 3 cups mixed berries
Place coconut milk, seeds, extract and honey in a large bowl; cover, refrigerate for 1 hr or overnight until thick.
Blend or process coconut milk mixture with banana, rind and 2 cups of the fruit. Spoon into six ¾ cup (180 ml) serving glasses; refrigerate for 30 mins or until pudding has thickened. Top with remaining fruit to serve.
TIP You could add some pitted cherries to the berry mix, if you like; use whatever combination of berries you like. Puddings can be made a day ahead; store, covered, in the fridge. Top with extra berries just before serving.