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!

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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.

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Coconut Chia Seed Pudding
Serves 2
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 185ml (3/4 cup) full fat coconut milk
  2. 125ml (1/2 cup) water
  3. 40g (1/4 cup) chia seeds (black or white)
  4. 25g (1/4 cup) shredded (dessicated) coconut
  5. 1 tsp vanilla extract
  6. Pinch of salt
  7. To serve: fresh fruit, coconut flakes
Instructions
  1. In a bowl mix together the coconut milk and water.
  2. Add all the other ingredients and mix well.
  3. Cover and place in the fridge for approximately 2 hours. During this time the seeds will become gelatinous and the pudding will thicken.
  4. Spoon into serving dishes and add fruit of your choice and a few toasted coconut flakes to decorate.
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