Widely referred to as a nutritional powerhouse, chia seeds make for a simple and nutritious breakfast alternative from Jack and Theo Kirwan from Sprout and Co.
Sprinkling a variety of toppings on the pudding will always bring the flavour along and feel free to change your garnishes with the seasons. A berry compote works really well at any time of year.
- 250ml coconut milk
- 250ml coconut water
- 120g chia seeds
- 1 handful fresh blueberries
- 1 handful pomegranate
- ½ teaspoon cinnamon
- Honey to drizzle
- Mix the coconut milk and coconut water with a balloon whisk. Stir in the chia seeds, then leave to set for 10 minutes.
- Serve the chia seed pudding in separate bowls with the berries, a sprinkle of cinnamon and drizzle with honey.
TIP: Chia seeds tend to soak up a lot of liquid, so if you'd prefer your pudding to be more fluid, add a little more coconut water. If too watery, add more chia seeds.
TIP: To keep this recipe vegan, drizzle with maple syrup instead of honey.