KIWI & COCONUT CHIA PUDDING
The perfect on-the-go vegan breakfast. If you're still unsure about chia pudding, this will be the recipe to convert you!
Prep Time 10 minutes
Servings 2 servings
Ingredients
- 200 ml coconut milk (from a carton not a tin)
- 50 g chia seeds
- 4 tbsp yoghurt (I’ve used coconut yoghurt)
- 1 tsp vanilla extract
- 1-2 tbsp maple syrup
- 3 ripe kiwi fruit peeled
- handful of granola
Instructions
-
Combine the coconut milk, chia seeds, yoghurt, vanilla and maple syrup in a Tupperware container. Give everything a really good mix, then refrigerate overnight. If you would prefer to eat it straight away, keep mixing vigorously for a few minutes and it will thicken nicely. Taste and add a little extra maple syrup, if you would like.
-
Once ready to serve, mash two of the kiwi fruit with a fork and chop the other into small chunks. Layer the mashed kiwi at the bottom of two glasses or jars, then top with the chia pudding, granola, a few extra spoonfuls of yoghurt and the chopped kiwi.
Recipe Notes
The kiwi needs to be really ripe to be able to mash it. If yours are slightly too hard, you can use a hand blender instead.
You can store this chia pudding (minus the toppings) for up to 4 days in the fridge.
Looking for more vegan breakfast ideas? Try this Pina Colada Breakfast Smoothie!
Leave a Reply