Tropical chia pudding pots



Ingredients 17
Servings 1
Minutes 40 min

Ingredients

Serving Change
  • FOR THE CHIA PUDDINGS:
  • 5
    Tbs
    chia seeds
  • 1 x 400
    g
    tin (about 400ml) coconut milk
  • pinch of salt
  • 2
    Tbs
    xylitol, agave syrup or honey
  • 1
    tsp
    vanilla extract
  • FRUIT COULIS:
  • 2
    mangoes, chilled, peeled and roughly chopped
  • generous squeeze of lemon juice
  • 1
    tsp
    honey
  • TOPPINGS:
  • 1/4
    cup
    fresh pineapple, small diced
  • 3
    kiwi fruit, peeled
  • 2-3
    granadillas
  • 1
    cup
    Greek yoghurt
  • 2
    Tbs
    honey
  • 1/4
    cup
    coconut flakes, toasted
 

Method

40 min
 
Place all the ingredients for the chia puddings in a bowl and whisk to combine. Cover and refrigerate for several hours or preferably, overnight.

For the fruit coulis, blitz the mango flesh, lemon juice and honey in a food processor.

Slice two of the kiwi fruits into thin rounds. Cut the remaining kiwi into cubes and set aside.

In a small bowl, combine the Greek yoghurt and honey.

Layer up the pudding pots in 4 glass tumblers, starting with the mango puree.

Place slices of kiwi fruit around the outer edges. Carefully fill three quarters of the way up with the chia pudding.

Top with a spoonful of Greek yoghurt and finish with the pineapple, kiwi and granadilla pulp. Scatter with coconut shavings and serve immediately.

Reprinted with the permission of Bibby's Kitchen@36.

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Read more on: breakfast  |  chia  |  food24  |  tropical  |  recipes  |  puddings
 

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