Chia And Coconut Pudding
60
- Prep Time10 mins
- Total Time10 mins
- Makes4 Servings
(Photo: Roberto Caruso)
This make-ahead dessert is a healthy way to add a sweet note to dinner (eating right has never tasted so good).
Ingredients
1 cup light coconut milk
330-mL carton unsweetened coconut water, about 1 1/3 cups
1/3 cup white or black chia seeds
5 tsp honey, preferably manuka
1/8 tsp cinnamon
1/4 cup unsweetened desiccated coconut
1 large mango, peeled, seeded and diced
170-g tub raspberries
Instructions
Whisk coconut milk with coconut water in a medium bowl. Whisk in chia seeds until completely covered with liquid. Whisk in honey and cinnamon until combined. Cover and refrigerate until mixture thickens like a pudding, about 6 hours.
Toast coconut in a small non-stick frying pan over medium-high, stirring often, until golden, 2 to 3 min.
Scoop chia pudding into bowls. Top with mango, raspberries and toasted coconut.
Chatelaine Quickie: Chia coconut pudding
Nutrition (per serving)
Calories 259, Protein 4g, Carbohydrates 35g, Fat 13g, Fibre 11g, Sodium 106mg.