- 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
Note: Sprinkling a variety of toppings on the pudding will always bring the flavour along and feel free to change your garnishes with the seasons.
Recipe by Sprout & Co
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.
To keep this recipe vegan, drizzle with maple syrup instead of honey.