Coconut & Chia Seed Pudding
As I write this post I’m struggling a bit with a cold. Colds are horrible at any time of the year but they always seem worse to me when they hit you in the middle of summer. And this one has been a doozy; itchy eyes, throbbing sinuses, thumping head……. are you playing your violin yet?
The worst thing about it is that I lost my sense of taste and smell for a few days. I experimented with a shrimp and coconut curry on Saturday but even with a bit more spice added I couldn’t taste it. Not even the bitterness of my favourite extra dark chocolate could get through to my olfactory receptor cells!
Thankfully normal service to my taste buds has been resumed and although my appetite is still a bit off, I’m definitely back in the mood for dessert. This chia seed pudding is thick and creamy and although it’s a dessert, there’s no reason for you not to enjoy it for breakfast. In fact it makes a great breakfast as you can mix up all the ingredients the night before, pop it in the fridge and then grab it and go the next morning.
I used mango and strawberries this time but you can use any fruit you like; blueberries or raspberries would be equally delicious. I didn’t add any sweetener as I found it sweet enough with the layer of fruit but feel free to add a teaspoon of honey of maple syrup if you prefer.
- 185ml (3/4 cup) full fat coconut milk
- 125ml (1/2 cup) water
- 40g (1/4 cup) chia seeds (black or white)
- 25g (1/4 cup) shredded (dessicated) coconut
- 1 tsp vanilla extract
- Pinch of salt
- To serve: fresh fruit, coconut flakes
- In a bowl mix together the coconut milk and water.
- Add all the other ingredients and mix well.
- Cover and place in the fridge for approximately 2 hours. During this time the seeds will become gelatinous and the pudding will thicken.
- Spoon into serving dishes and add fruit of your choice and a few toasted coconut flakes to decorate.