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Mesquite & Coconut Chia Pudding

Mesquite & Coconut Chia Pudding 1
Time
10 minutes
Contributed by
Team Goodness
Serves
4-5

A delicious treat or even breakfast dish that has very little sweetener. It's creamy smoothness balances well with the passionfruit topping! A small twist on Angie Gluten Free's Caramel Chia Pudding recipe.

  1. Mix all ingredients, except the fruit and coconut flakes, together in a medium bowl until well combined.
  2. Place in the fridge for at least 2 hours, until the chia is soaked and has expanded.
  3. Remove from the fridge and and swirl most of the passionfruit pulp into the mixture.
  4. To serve, distribute the pudding out across 4-5 bowls and then top with a few pieces of kiwi fruit, toasted coconut flakes and remaining passionfruit pulp.

SHORT DESCRIPTION

A delicious treat or even breakfast dish that has very little sweetener. It's creamy smoothness balances well with the passionfruit topping! A small twist on Angie Gluten Free's Caramel Chia Pudding recipe.

DESCRIPTION

  1. Mix all ingredients, except the fruit and coconut flakes, together in a medium bowl until well combined.
  2. Place in the fridge for at least 2 hours, until the chia is soaked and has expanded.
  3. Remove from the fridge and and swirl most of the passionfruit pulp into the mixture.
  4. To serve, distribute the pudding out across 4-5 bowls and then top with a few pieces of kiwi fruit, toasted coconut flakes and remaining passionfruit pulp.

INGREDIENTS

1/3 cup organic chia seeds
1 cup fresh organic almond milk
1 cup organic coconut cream
1/2 tsp organic vanilla powder
1 tbsp organic mesquite powder
2 tbsp manuka honey (or pure maple syrup for vegans)
2 passionfruit
1/2 cup organic coconut flakes, lightly toasted
1 kiwi fruit, cut into small pieces

Method

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