Tropical chia pudding pots

Bibby's Kitchen
4 servings Prep: 40 mins
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By Food24 March 13 2017
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Ingredients (14)

FOR THE CHIA PUDDINGS:
5 chia seeds
1 x 400 g coconut milk
salt — just a pinch
2 xylitol — agave syrup or honey
1 tsp vanilla — extract
FRUIT COULIS:
2 mango — chilled, peeled, roughly chopped
lemon juice
1 tsp honey
Toppings:
1/4 cup pineapple — diced
3 kiwi fruit
2-3 granadillas
1 cup yoghurt — Greek
2 honey
1/4 cup coconut flakes — toasted
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Method:

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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