Tropical Chia Pudding


Chia seeds originate from South America, where they are reputed to have sustained Aztec warriors with strength, endurance and power. These tiny seeds are packed with healthy omega-3 fats, 8 times more than salmon, and also include bowel-regulating dietary soluble and insoluble fibre, protein, vitamins, minerals and antioxidants.

Soaked chia seeds can absorb up to ten times their weight in liquid, and the gel like substance that forms around them can help to improve digestion and bowel regularity. Their high fibre content also helps to fill us up and so can be a really useful food to include to maintain a healthy weight.

This chia pudding uses coconut milk as a soaking liquid and is a really delicous dairy free breakfast option. Easy to prepare in advance and keep in the fridge, it is guaranteed to fill you up until lunchtime, while giving you a wonderful superfood hit to start the day.

chia pudding



Tropical Chia Pudding

  • 125g Chia seeds
  • 400ml coconut milk
  • 800ml Koko coconut milk or coconut water
  • 2 mangoes, peeled and chopped
  • 1 lime, juiced
  • 3 passionfruit, seeds scooped out
  • Maple syrup to taste

Blend the canned coconut milk with the Koko until completely smooth and then whisk really well into the chia seeds in a bowl or container.
Refrigerate and leave to soak for 5-6 hours or overnight.
Mix the fruit together with the lime juice.
When you are ready to eat the pudding, check it first for
thickness, adding a little extra coconut or almond milk to whichever consistency you like (it will get thicker every day).
Serve with the chopped fruit and add a little maple syrup if required.
The
pudding can be refrigerated for up to three days.

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About the Author

Dorcas Barry_copy

Dorcas Barry is a food obsessed, cook, cookery teacher, nutritional consultant, detox coach, meditation teacher, living food instructor, food writer, food blogger.


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