This raspberry, almond and coconut chia pudding has become a new favourite for me, and not just as a pudding, but as a snack or even breakfast served alongside some yoghurt and fruit. It’s simple to make and you can easily double the dose to make more as it will keep in the fridge for a couple of days.
Chia seeds are packed full of nutrients, including omega 3 fats. They’re high in fibre so help keep your digestive health in good order and this makes them filling too. Chia seeds soak up loads of liquid and you’re left with a smooth pudding that’s filling, tasty as well as nutritious.
The prep for this is really easy, the only thing that takes a little bit of time is letting the chia seeds soak up the almond milk mixture.
Raspberry, Almond and Coconut Chia Pudding
For 2 serves:
1 cup almond milk
2 tablespoons coconut
1 cup raspberries
1 teaspoon vanilla essence
2-3 teaspoons of honey (or sweetener of choice)
5 tablespoons chia seeds
In a blender, blend together the almond milk, coconut, berries, vanilla essence and honey until smooth. Pour into a medium sized bowl. Add the chia seeds, whisking the mixture together so the seeds don’t clump together.
Place in the fridge and leave for at least an hour. I left mine overnight and it was perfect in the morning when I tasted it.
To serve, place some raspberries on top and you could also top with Greek yoghurt.