Chia pudding with coconut and yoghurt recipe
Prepare this beauty the night before and enjoy topped with fresh berries.
125 g chia seeds
1 young coconut, water removed and flesh chopped
200 g mixed frozen berries
150 g yoghurt, plus extra
Your favourite nuts and seeds, to serve
Raw honey or honeycomb, to serve
Fresh berries, to serve
For this recipe, you will need a 1-litre glass jar with a lid.
1. Add the chia seeds, coconut water and flesh, and berries to the jar and mix. It will be quite a grainy and gooey mix to start with, but don’t worry, the chia seeds will draw a lot of moisture out of the berries and it will thicken and become more gelatinous. Put on the lid and refrigerate overnight.
2. In the morning, stir the yoghurt through the mix. If it’s a bit dry or a bit too gooey, stir through a little more yoghurt until you reach your desired consistency.
3. Serve in breakfast bowls with some sesame seeds, roasted almonds, hazelnuts, pumpkin seeds or any other seeds and nuts that you like. Drizzle over some honey (or add some honeycomb), scatter over a couple of berries and serve.
Recipe from The Blue Ducks' Real Food by Darren Robertson and Mark LaBrooy, available now from Pan Macmillan Australia.