Basic Chia Pudding Recipe

INGREDIENTS 

1 cup black Chia seeds
250 ml coconut cream
2 L coconut milk
1/2 cup rice malt syrup
 

METHOD

Mix chia seeds and coconut cream together. Add coconut milk, whisking well so there are no lumps and the mix is runny.

Leave to sit for 10 minutes and then add more coconut milk if necessary to create the desired pudding consistency. Remember the chia seeds will continue to absorb the liquid making your pudding thicker over time. Add rice malt syrup and whisk until well incorporated.
Store in an airtight container in the fridge until ready to use. 

 

    Raspberry chia Puddings  This Chia pudding recipe is great as a dessert or a 'grab and go' breakfast option. For my picnic I layered these up in pretty jars but you could easily divide the mix  into tupperware containers, glasses or bowls.  This recipe will make 6-8 portions depending on the size of the container or jar you are using.       Ingredients   1 quantity of my coconut chia pudding recipe 500g of frozen raspberries ( defrosted) 1 cup of paleo muesli Fresh fruit to garnish - optional (banana, strawberries, kiwi fruit or fresh raspberries work well)  Method  To make the raspberry chia pudding start with a layer of chia in the bottom. Pour raspberries into a bowl and crush with a fork until you have a raspberry pulp. Spread a layer of raspberries over the chia pudding mix. Continue to make layers in your jar until you are almost at the top. Divide the muesli between the jars. If you are using fresh fruit, arrange on the top to garnish. Store in the fridge until you are ready to serve.   NOTE: These will last up to 5 days in the fridge although its best not to top with the muesli until you are ready to eat as it loses its crunch after the first day!   

 

Raspberry chia Puddings

This Chia pudding recipe is great as a dessert or a 'grab and go' breakfast option. For my picnic I layered these up in pretty jars but you could easily divide the mix  into tupperware containers, glasses or bowls. 
This recipe will make 6-8 portions depending on the size of the container or jar you are using. 


 

Ingredients 

1 quantity of my coconut chia pudding recipe
500g of frozen raspberries ( defrosted)
1 cup of paleo muesli
Fresh fruit to garnish - optional (banana, strawberries, kiwi fruit or fresh raspberries work well)

Method

To make the raspberry chia pudding start with a layer of chia in the bottom. Pour raspberries into a bowl and crush with a fork until you have a raspberry pulp. Spread a layer of raspberries over the chia pudding mix. Continue to make layers in your jar until you are almost at the top. Divide the muesli between the jars. If you are using fresh fruit, arrange on the top to garnish. Store in the fridge until you are ready to serve. 

NOTE: These will last up to 5 days in the fridge although its best not to top with the muesli until you are ready to eat as it loses its crunch after the first day! 
 

Georgia Clarke-Edwards