Chia pudding makes a delicious dessert, but you can also have it for breakfast. The chia & hemp seeds are packed full of protein, the fruit is full of vitamins, and the cocao nibs contains plenty of polyphenols, which are good for your heart and blood pressure. (Of course, the coconut milk & yogurt are high in fat, so this might not be an every day breakfast food…)
- 1/2 cup white chia seeds
- 2 cups unsweetened coconut milk (the kind you get in a tetra pack rather than a can)
- 1/2 mango (chopped)
- 4 strawberries (chopped)
- handful of blueberries
- 4 tablespoons vanilla coconut yogurt
- 1 teaspoon hemp seeds
- 1 teaspoon cocao nibs
- Soak chia seeds in coconut milk for at least 30 minutes (I do this overnight). Make sure you stir them really well so no lumps form as they swell.
- In two glasses (or jars – which makes this lovely and portable) layer a good few tablespoons of the chia pudding.
- Cover the chia pudding with a layer of mango.
- Add another small layer of chia pudding.
- Add a layer of strawberries.
- Pop in some coconut yogurt.
- Sprinkle with the cocao nibs and hemp seeds.
- Top with blueberries and a few remaining pieces of mango.
- EAT (or pop the lid on the jar and place in the fridge for a little later).
- You can use any fruit really. Raspberries are delicious in this dish.
- You can also add any seeds, nuts, etc. Macadamia nuts or crushed almonds or pecans are particularly yum. Sunflower seeds work well. Flaked coconut is also good – although you’d have to love coconut with all the coconut going on. Granola is also an option.
- You can soak the chia seeds in almond milk, or coconut water for a lower fat version of this dish.
- Cashew cream is ridiculous good in this dish. You could use it instead of coconut yogurt (or in addition to it if you are going all out).