Coconut Chia Seed pudding

Ingredients

Serves 2 Portions

1 1/2 cup coconut milk (from the carton)

1/2 cup almond milk (unsweetened)

4 tbsp chia seeds

TIPS

If making as a dessert try adding a teaspoon of vanilla bean paste! It really enhances the flavour and makes this treat even more yumminess!!

I have found that different brands of chia seeds expand more/less then others so you might want to add more/less on your second attempt depending on the consistency you like and the brand.

TOPPINGS

I love playing around with the toppings and tend to go with what’s seasonal rather then using frozen. I find shredded coconut really heightens the coconut flavour so tend to always use.

This is already so delicious so I will only use 2/3 toppings and like mixtures like pictured however recommend getting creative with your favourite fruit, seeds and nuts.

Directions

In a tall glass or a jug simply add all 3 ingredients (or 4 if using vanilla bean paste) and stir really well. It is important to stir at this stage otherwise the seeds will clump together.

Cover with cling film and store in the fridge overnight.

I’ve read that you can soak for as little as 3 hours. I personally do not find this long enough, so I soak them for a minimum of 8 hours and I will keep for 3-5 days.

Now just spoon into a nice little bowl and decorate! I love using a pansy or two as an edible flower.

Enjoy x