chia pudding pots
coconut chia pudding pots
- ¼ cup (50g) white chia seeds (the magic ingredient)
- 1 cup (250ml) coconut water
- 2 tablespoons coconut cream (velvety smooth)
- 2 tablespoons pure maple syrup
choc-coco chia pudding pots
- ¼ cup (50g) white chia seeds (the magic ingredient)
- 1 cup (250ml) coconut water
- 2 tablespoons coconut cream (velvety smooth)
- ¼ cup (60ml) pure maple syrup
- 2 tablespoons cocoa powder, sifted
- To make the coconut chia pudding pots
Place the chia, coconut water, coconut cream and maple in a large jug and mix to combine, using a whisk. Place in the fridge for 30 minutes or overnight (the longer you chill your pudding, the thicker it becomes). - Spoon the pudding into jars or cups and top with some extra coconut cream and a drizzle of maple syrup to serve, if you like. Makes 4
- To make the choc-coco chia pudding pots
Place the chia, coconut water, coconut cream, maple and cocoa in a large jug and mix to combine, using a whisk. Place in the fridge for 30 minutes or overnight (the longer you chill your pudding, the thicker it becomes). - Spoon the pudding into jars or cups and top with some extra coconut cream and a drizzle of maple syrup to serve, if you like. Makes 4
Photography: Chris Court
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