The first recipe for plain chia pudding is the basis for three healthy pudding variations.
flesh of 1 young coconut
125mls water
125mls coconut cream or coconut milk
50g chia seeds
1/4 cup honey, or to taste
Method
Blitz the coconut flesh and the water in a food processor to make coconut water. (Coconut water is the perfect drink and keeps in the refrigerator for up to a week.)
In a medium bowl, mix the coconut water, coconut cream or milk, chia seeds and honey with your choice of flavouring from the recipes below.
Mix well to combine, then transfer flavoured pudding mix into glasses. Refrigerate for at least 2 hours before serving.
Serves 4
As for plain chia pudding, plus:
1 teaspoon spirulina
2 bananas, mashed
To serve
1 banana, sliced
2 tablespoons pistachio nuts, roasted and chopped honey
Method
Mix the spirulina and mashed banana into the chia mix, as per plain chia pudding recipe (above) transfer to glasses, and refrigerate for at least 2 hours. Serve puddings with sliced banana, toasted pistachios and a drizzle of honey.
As for plain chia pudding, plus:
200g mixed berries, fresh or frozen
1 teaspoon honey
To serve
extra berries
sunflower seeds
Method
Place 100g of the mixed berries and the honey in a blender and blitz until smooth.
Pass through a sieve. Fold the berry puree and the remaining whole berries into the plain chia pudding recipe (above) transfer to glasses, and refrigerate for at least 2 hours.
Serve puddings with extra berries and sprinkle with sunflower seeds.
As for plain chia pudding, plus:
seeds of 1 vanilla bean, or 1/4 teaspoon vanilla extract
50g macadamia nuts, roasted and chopped
To serve
extra macadamia nuts, roasted and chopped
honey
coconut shavings, toasted
Stir the vanilla and macadamia nuts through the plain chia recipe (above), transfer to glasses, and refrigerate for at least 2 hours.
Garnish puddings with extra macadamia nuts, coconut shavings and a drizzle of honey.
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