Coconut Chia Pudding

By cookism

Mornings should invigorate you and provide the platform for a splendid day ahead. A wholesome and light breakfast like our chia pudding would set the tone, with the nutritious, creamy pudding given a summery boost by the tropical flavours of kiwi berry and mango. This just goes to show that good breakfasts do not always have to include bacon and eggs.

Ingredients

• 6 tbsp chia seeds
• 200 ml fresh coconut water
• 100 ml coconut cream or coconut milk
• 1 tbsp maple syrup
• 1/4 tsp vanilla bean paste, to taste
• Pinch salt
• 3 tbsp mango, diced
• 3 kiwi berries, halved

Details

Servings 3
Adapted from cookism.tumblr.com

Preparation

Step 1

1. Add 2 tbsp of chia seeds into each of the 3 jars. In a measuring jug, combine and mix coconut water, coconut cream/milk, maple syrup, pinch of salt and vanilla bean paste to taste. Divide coconut mixture evenly among the jars, stir well and cover the jars with plastic wrap. Place in the fridge for at least 4 hours or overnight to thicken.
2. Serve cold chia pudding with mango and kiwi berries.