I hadn’t intended to make traffic light puddings, but then I realised I’d used red, orange & green…in that order… This makes two cute little breakfast puddings. I use coconut milk, because I love the depth of creaminess, but I also find the healthy fats satiate me more than just rice or almond milk. Feel free to use whatever fruit you have at hand. Chia pudding is wonderful with berries, banana, stewed apple. pear, grapes…
Chia Pudding:
½ cup chia seeds
¾ cup coconut milk
¾ cup rice or almond milk (or milk of your choice)
2 Tbsp pure maple syrup (or if fructose-free, use brown rice syrup)
1 tsp pure vanilla essence (or scrape out roughly ½ a pod)
Fruit:
1-2 tamarillos, seeds & flesh scooped out
1-2 kiwi fruit, skinned & chopped
3-4 Tbsp chopped rock melon
First make the chia pudding, by adding all the ingredients to a bowl or container, and stir stir stir. I use a small whisk to ensure no seeds clump together. The little chia seeds will become increasingly gelatinous as they absorb the liquid, creating a thick, goopy, soft pud.
I usually put the pudding into the fridge to set. Thirty minutes does the trick. Overnight is fine too.
Prepare the fruit, then layer into bowls, glasses or jars.
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