This quick and easy chia pudding is low in calories, flavourful and anything but ordinary. It includes chia seeds, coconut water and coconut milk that not only makes it paleo-friendly, but rich in fibre and anti-inflammatory omega-3s, too. So easy to make, just mix together the ingredients the night before, keep it chilled in the fridge and whip it out the next morning to indulge in a guilt-free, fun breakfast option.
- ½ cup chia seeds
1 cup coconut water like Meko
3/4 cup frozen raspberries
½ cup light or full-fat coconut milk
1 tsp maple syrup (optional for sweetness)
- Mix chia seeds and the coconut water in a bowl, and soak for at least 10 to 15 minutes (until it forms a gel-like consistency).
- Using a hand blender mix coconut milk, raspberries and maple syrup.
- In a glass or glass jar scoop in quarter of the chia mixture, then top with a layer of raspberry sauce. Repeat for the last half of the mixture and in a second dish.
- Serve chilled and top with shredded coconut, nuts and raspberries.