Coconut-chia pudding

Chia seeds seem destined to be turned into pudding! Once they mix with liquid, the fibres within the seed swell and form a gel, also called a mucilage. You can imagine how wonderful and soothing the sludge would be on your whole digestive tract, great if you tend to be a bit sluggish or irritated in that department.

• serves

  2

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 4 tbsp chia seeds
• 400 ml coconut cream 
• 1 tbsp black sesame seeds
• 1 tbsp shredded coconut
• 1 tbsp coconut nectar
• ½ tsp vanilla
• fresh seasonal fruit and chopped nuts, to serve

Chilling time overnight

Instructions

Whisk together all ingredients except the fruit and nuts and pour into two separate jars. Put the lid on tight, give a final shake and leave to set in the fridge overnight.

In the morning, transfer jar contents into a bowl, add a splash of water or more coconut cream if it’s too sticky and give a quick stir. Top with your favourite fruits and nuts and an extra drizzle of honey or sweetener and a sprinkle of cinnamon, if you like!

Note

• If you’re in a rush or need a snack for later in the day, simply keep the pudding in the jar and top with the fruits, nuts and extra sweetness before you head out.

Recipe from the blog Harvest by Gina Oliver and Meaghan Tarrant. Photographs by Julian Dolman.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.