Tropical Chia Pudding
Recipe by Leno - food experimenter, writer, blogger, and author of Crazy Cucumber
Why Tropical Chia?
The school year has begun. I started looking for new ideas and recipes for my daughter’s breakfast and lunch box. My goal was to create something healthy and delicious. On my last visit to my local vege shop I found beautiful seasonal fruits that inspired me to add this tropical twist to my usual chia puddings.
Chia pudding is absolutely delicious and a favourite in my family. This is good source of omega-3, dietary fibre and it has a high protein content. It’s very simple, all you need to do is soak the chia seeds in the evening and add blended fruits in the morning.
Ingredients (for two servings)
- 1 cup of coconut milk
- 2 tbsp Chia seeds
- 1-3 tbsp agave syrup or any light syrup
- A few drops of vanilla extract
- 2 big ripe mango, peeled and pitted, or two cups frozen mango cubes (thawed)
- Pulp of passionfruits, pitted lychee or your choice of tropical fruit.
- Pour chia seeds into a glass jar. Add coconut milk, syrup, and a few drops of vanilla essence.
- Mix together, using a small whisk.
- Place in the fridge for a few hours or overnight.
- Put mango in a blender until it is puree
- Fill a glass with mango puree layer, then add chia pudding layer and passion fruit layer.
- Garnish pudding with your choice of fruit (I chose passionfruit and lychees).