These little cups of goodness are inspired by my sister who whipped me up a chia seed pudding when I was visiting Sydney. I have always struggled to remember the milk to chia ratio, however my sis always strikes the right balance.
Chia Seed puddings are the perfect naughty but nice treat to enjoy at any time of the day!
Ingredients: (makes 4)
- 400g can of organic coconut cream
- 40mL local honey
- 1/3 cup chia seeds
- 1 sliced kiwi fruit
- 1 sliced banana
- 12 chopped strawberries
- 1 punnet blueberries
- 8 tablespoons of gluten free granola
- 4 tablespoons of toasted coconut
Method
Place the coconut cream and chia seeds in a bowl, stir well to combine, cover and store in the fridge for 4 hours or overnight. Once removed from fridge, divide among serving glasses and layer with kiwi fruit, granola, berries and toasted coconut. Drizzle the honey over the top.
Notes
My tablespoons are always heaped, naturally. You can subsitute coconut cream for almond, coconut or rice milk and mix and match with your favourite, seasonal fruits. I chose bananas, kiwi and berries because they are packed with antioxidants and nutrients such as vitamins B and C.
