Chia and coconut pudding
By Chatelaine
Photo, Roberto Caruso.
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
- 4 g,
- Carbohydrates
- 35 g,
- Fat
- 13 g,
- Fibre
- 11 g,
- Sodium
- 106 mg.