As the end of summer comes closer, so too will the amount of gorgeous, vibrant fresh fruit on offer. (Don’t be disheartened though, I have some incredible autumn recipes planned!)
So, as anyone would do when the end is near, I went all out on the fruity, zesty flavours and made this gorgeous Tropical Chia Pudding.
Chia puddings are very simple and quick to make. They’re also perfect if you need an on-the-go breakfast because they can be prepared the night before. All you need to do is remember to take it out from the fridge as you head off to work.
The base for this Tropical Chia Pudding is chia seeds, coconut milk, coconut butter (helps to make it creamier), lime juice and zest and maple syrup. Stir everything together and then let the chia seeds do their thing – grow! Did you know that chia seeds can hold 12 times their weight in liquid?
The pudding tastes of lime and coconut, with a hint of sweetness from the maple syrup. Top it with all your favourite summer berries and fruit, sprinkle on some nuts and seeds for added health benefits and eat away!
….So what are you waiting for? Let’s get baking!
- - 1 ¼ cup (295mL) coconut milk or preferred non-dairy milk
- - 1 tablespoon (15mL) lime juice
- - 1 lime zested
- - ½ tablespoon (10g) Niulife Coconut Butter, melted
- - 2 tablespoons (10g) Niulife Shredded Coconut
- - 2 tablespoons (50mL) maple syrup
- - ¼ cup (50g) black chia seeds
- In a medium sized bowl, mix together the coconut milk, lime juice, zest, melted coconut butter, shredded coconut and maple syrup. Add the black chia seeds and stir to combine.
- Cover and leave to refrigerate for at least 4 hours, preferably overnight.
- Serve with sliced fruit, nuts, seeds and a squeeze of lime juice.