Ingredients
Chia Pudding
- 200 ml coconut milk (from a carton, not a tin)
- 50 g chia seeds
- 4 tbsp coconut yoghurt
- 1 tsp vanilla extract
- 1-2 tbsp maple syrup
Toppings
- 3 ripe kiwi fruit, peeled
- Handful of granola
Instructions
- Mix Ingredients: Combine the coconut milk, chia seeds, coconut yoghurt, vanilla extract, and maple syrup in a Tupperware container. Mix thoroughly to ensure the chia seeds are evenly distributed.
- Refrigerate to Thicken: Refrigerate the mixture overnight to allow the chia seeds to absorb the liquid and thicken into a pudding. For immediate serving, stir vigorously for a few minutes until thickened.
- Prepare Kiwi: Peel and mash two of the kiwi fruits with a fork. Chop the remaining kiwi into small chunks for layering.
- Assemble the Pudding: In two glasses or jars, layer the mashed kiwi at the bottom, then spoon over the chia pudding. Top with granola, a few extra spoonfuls of coconut yoghurt, and the chopped kiwi pieces.
- Serve: Enjoy immediately or keep chilled until ready to eat.
Notes
- For a sweeter pudding, adjust the amount of maple syrup to taste.
- Using coconut yoghurt keeps this recipe dairy-free and adds creaminess.
- The pudding thickens better when refrigerated overnight but can be served immediately with extra stirring.
- Granola adds a crunchy texture but can be omitted for a softer pudding experience.
- Fresh seasonal fruit can be substituted for kiwi as a topping according to preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: International
- Diet: Vegan