Chia and coconut pudding
Prep 10 min
Makes 4 Servings
Updated Apr 7, 2017
Chatelaine
Ingredients
1 cup
light coconut milk
330-mL carton
1/3 cup
white or black chia seeds
5 tsp
honey, preferably manuka
1/8 tsp
1/4 cup
unsweetened desiccated coconut
1
170-g tub
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.
Nutrition
Calories 259, Protein 4 g, Carbohydrates 35 g, Fat 13 g, Fibre 11 g, Sodium 106 mg.Chatelaine Quickie: Chia coconut pudding
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