Preparation: 5 minutes plus 1 hour soaking
Servings: 2–3
Chia seeds soaked overnight in coconut cream turn into this chia coconut pudding, with a consistency similar to tapioca and a clean, creamy character. This pudding is amazingly simple to make and can be thrown together easily for a snack, dessert, or breakfast. You can then add flavourings or your favourite fruit toppings; the choices are unlimited. My favourite go-to flavours and toppings are strawberry and coconut, passionfruit, cacao and mango, and raspberry and blueberry.
Brain Food Note
Chia seeds are a great source of plant-based omega-3s, fibre, antioxidants, and minerals which enhance cognitive performance and promote relaxation and stress relief.
1 1/2 cups coconut cream
3 tablespoons desiccated coconut
2 tablespoons chia seeds
1 tablespoon honey
1 teaspoon vanilla bean paste or extract
1 teaspoon cinnamon
Topping
1/2 cup strawberries, chopped
2 tablespoons goji berries
1/4 cup coconut shavings
Place all the ingredients in a large jar, except for the topping. Shake the jar well to mix the contents thoroughly or, alternatively, mix in a medium-sized bowl with a wooden spoon.
Put the pudding in the fridge for at least an hour to allow the chia seeds to swell and create their creamy gel-like consistency or, alternatively, put the jar in the fridge overnight to have in the morning.
Remove the chia pudding from the fridge and spoon into serving dishes. Top with strawberries, goji berries, and coconut shavings—or any other topping you like.
