Coconut chia pudding with maple syrup

coconut-chia-pudding-blog

As summer approaches here in Australia, we’re taking every opportunity to throw fresh fruit on top of our meals, starting with this coconut chia pudding with maple syrup. Scatter a colourful array of mango pieces and berries over this smooth, creamy bowl of goodness. Whether you’re starting your day with this sweet dish from Gather & Feast, curbing 3pm sugar cravings with a sneaky bowl or even enjoying it for dessert, we know you’ll love every bite.

INGREDIENTS

Chia pudding
4 tbsp chia seeds
2 cups coconut yoghurt (Ashley uses Coyo)
½ cup purified water
¼ cup pure maple syrup
1 tsp vanilla powder

Toppings
pure maple syrup
mango
raspberries
blueberries
macadamias
pistachios
coconut
fresh lemon balm leaves
edible flowers (very optional)

TO MAKE

  1. Mix the chia seeds, water, coconut yoghurt, maple and vanilla in a small mixing bowl.
  2. Cover the bowl and place it in the fridge to set overnight.
  3. When you are ready to serve, scoop the chia pudding into a serving bowl and top with maple, and your choice of fresh fruit, nuts, seeds, coconut, lemon balm or mint. Enjoy!

Recipe and image from Gather & Feast by Ashley Alexander.

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