Chia Seed Puddings

Chia seeds tick many boxes in my opinion- they’re a great source of fibre, fatty acids and protein. These chia puddings are designed to be made in bulk and stored in the refrigerator for up to 4 days, making them an ideal breakfast or snack option.

Makes 5-6 l 4+ hours

You will need:

2/3 cup chia seeds

1½ cup milk of your choice- I used Little Island Coconut Milk

2 cups frozen berries, defrosted

Coconut whip:

1 can coconut cream, refrigerated upside down- I have only found Macro Organic’s to whip properly

2 tbsp coconut yoghurt

2 tsp vanilla extract

Topping ideas:

Nuts & seeds- almonds, walnuts,pumkin, sunflower

Cacao nibs

Fresh fruit- orange, stone fruit, apple, pear

Nut butter

Add your defrosted berries to a blender and blitz. To a bowl, then place the blended berries, chia seeds and milk. Mix throughly, then refrigerate for at least 2 hours.

To make the coconut whip, refrigerate a can of coconut cream for at least 4 hours. You want a coconut cream that has two distinct layers- liquid and solid. Spoon out the solid contents from the can and place into a bowl, then add the coconut yoghurt and vanilla extract. I find the coconut yoghurt adds a touch of citrus which cuts through the richness of the coconut cream. Use a hand blender to whip.

Once both components are done, divide the chia seed mixture into 5-6 glass jars/ containers, then layer the coconut whip on top. You choose whether you want to add your toppings to jars now, or just before eating.