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Chia and coconut pudding

58

  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 Servings
Chia and coconut pudding

Photo, Roberto Caruso.

Chatelaine Triple Tested

Power up your diet with some delicious superfood! This make-ahead dessert is a healthy way to add a sweet note to dinner (eating right has never tasted so good).

Ingredients

  • 1 cup light coconut milk

  • 330-mL carton unsweetened coconut water, about 1 1/3 cups

  • 1/3 cup white or black chia seeds

  • 5 tsp honey, preferably manuka

  • 1/8 tsp cinnamon

  • 1/4 cup unsweetened desiccated coconut

  • 1 large mango, peeled, seeded and diced

  • 170-g tub raspberries

Instructions

  • Whisk coconut milk with coconut water in a medium bowl. Whisk in chia seeds until completely covered with liquid. Whisk in honey and cinnamon until combined. Cover and refrigerate until mixture thickens like a pudding, about 6 hours.

  • Toast coconut in a small non-stick frying pan over medium-high, stirring often, until golden, 2 to 3 min.

  • Scoop chia pudding into bowls. Top with mango, raspberries and toasted coconut.


Chatelaine Quickie: Chia coconut pudding


Nutrition (per serving)

Calories 259, Protein 4g, Carbohydrates 35g, Fat 13g, Fibre 11g, Sodium 106mg.

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