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Tropical Coconut Chia Pudding
Prep Time
10 mins
Total Time
10 mins
 
Servings: 3 -4
Author: Claudia Brick
Ingredients
  • 1 can (400ml) coconut milk
  • 2 tablespoons water
  • zest of 1/2 lemon (1 teaspoon) + 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 1-2 tablespoons coconut yogurt (coyo) if available - if not, just leave it out.
  • pinch of salt
  • scant 1/2 cup chia seeds
To top
  • Strawberries
  • Mango
  • Passionfruit
  • Macadamias , roasted and roughly chopped
  • Mint
  • Roasted coconut chips
  • Pomegranate
Instructions
  1. Make the night before or at least 3-4 hours before you want it.
  2. In a bowl, stir together the coconut milk, water, lemon zest and juice, vanilla, maple syrup, coconut yogurt (optional) and salt.
  3. Add the chia seeds and stir to combine, ensuring that there are no clumps of seeds.
  4. Cover and leave in the fridge overnight.
  5. In the morning (or when you want it), remove from the fridge and stir to check the consistency. If you want it runnier, add a few tablespoons of water or coconut milk to suit.
  6. Taste and adjust maple syrup, vanilla and lemon.
  7. Top with your choice of fruit and nuts - I used strawberries, mango, passionfruit syrup, macadamias, mint, roasted coconut chips and pomegranate.