This recipe is a favourite at Bondi Yoga House and satisfies the sweet tooth cravings!
COCONUT CHIA SEED PUDDING
- 1 1/2 cups (375 ml) coconut milk
- 1 1/2 cups milk or nut milk ( I used almond)
- 3 tablespoons raw honey
- 1/2 cup (100 grams) black chia seeds
- yoghurt, chopped pistachios, fresh mint and berries to serve (I use blueberries and chopped strawberries)
Place the coconut milk in a saucepan over medium heat and bring to a gentle simmer, cook for 2 minutes. Add the milk, honey and chia seeds, mix to combine and refrigerate for 20 minutes or until the liquid is absorbed and the chia is soft (you can also leave overnight) Divid the chia between glasses and top with yoghurt, pistachio, mint and fruit.