Tropical Coconut Chia Pudding

• Produce

  • 1/2 Lemon, Zest of
  • 1 Mango
  • 1 Mint
  • 1 Pomegranate
  • 1 Strawberries

• Canned Goods

  • 1 can Coconut milk

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 pinch Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 scant cup Chia seeds
  • 1 Coconut chips, Roasted
  • 1 Macadamias, roasted and roughly chopped

• Liquids

  • 2 tbsp Water

• Other

  • Passionfruit

Found on thebrickkitchen.com

Description

Ingredients

• 1 can (400ml) coconut milk
• 2 tablespoons water
• zest of ½ lemon (1 teaspoon) + 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 1-2 tablespoons coconut yogurt (coyo) if available - if not, just leave it out.
• pinch of salt
• scant ½ cup chia seeds
• Strawberries
• Mango
• Passionfruit
• Macadamias, roasted and roughly chopped
• Mint
• Roasted coconut chips
• Pomegranate

Directions

• Make the night before or at least 3-4 hours before you want it.
• In a bowl, stir together the coconut milk, water, lemon zest and juice, vanilla, maple syrup, coconut yogurt (optional) and salt.
• Add the chia seeds and stir to combine, ensuring that there are no clumps of seeds.
• Cover and leave in the fridge overnight.
• In the morning (or when you want it), remove from the fridge and stir to check the consistency. If you want it runnier, add a few tablespoons of water or coconut milk to suit.
• Taste and adjust maple syrup, vanilla and lemon.
• Top with your choice of fruit and nuts - I used strawberries, mango, passionfruit syrup, macadamias, mint, roasted coconut chips and pomegranate.