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Tropical Chia Pudding

Vegan, gluten free and refined sugar free


To match our current heatwave, I’ve created this tropical chia pudding that’s packed with protein and perfect for a summery breakfast or snack

Tropical flavours from the pineapple, mango and coconut, with a zesty tang from the lime and balancing sweetness from the honey/agave

Very spoonie (chronic illness) friendly, it’s ready in minutes and serves 3-4 so you can make it in a batch for a few days ahead, or halve it if you want less


Serves 3-4


INGREDIENTS:

Chia Pudding:

3/4 cup chia seeds

1.5 cups coconut milk

2 tbsp honey or agave

1 tbsp fresh lime juice

1/2 cup diced pineapple

1/2 cup diced mango

[Optional] pinch salt

[Optional] Additional superfood powders e.g. collagen or Unicorn Superfoods 'Tropicana Blend'


To Serve:

~1/2 cup plant based yoghurt

Pulp & seeds from 2-3 Fresh Passionfruits

Top with fresh mango, fresh pineapple, fresh passionfruit, toasted coconut flakes and dried mango and pineapple



METHOD:

  1. In a bowl add the chia seeds, coconut milk, lime and honey and stir to combine

  2. Dice the flesh from a mango and pineapple. Aim for ~1/2 cup of each. Whilst you dice this the chia pudding will begin to thicken.

  3. Stir in the mango and pineapple and allow to thicken for ~10 minutes.

  4. To serve, aim for glasses or jars so you can see the layers. Divide each ingredient across 3-4 jars.

  5. Add plant based yoghurt as the first layer.

  6. Scoop out the flesh from 2-3 passion fruits as the next layer ~ 1cm deep

  7. Add the chia pudding as the next layer.

  8. Top with extra fresh fruit, coconut flakes and enjoy!

  9. Store in the fridge for ~2 days in an airtight container


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