This recipe would make for a fabulous breakfast – topped with fresh seasonal fruit such as mango and berries, and a sprinkling of nuts. This summer chia seed pudding is great because it is quite ‘free’, gluten free, refined sugar free, dairy free, so is fantastic for anyone who has intolerances.
- Pour the coconut milk into a mixing bowl, add the honey and chia seeds. Stir well to make sure the honey dissolves.
- Cover the bowl with glad wrap and place in the fridge for a minimum of 4 hours. The chia seeds will swell up and absorb the coconut milk, turning the milk into a pudding like consistency. You can leave the pudding overnight, so can be made a day in advance if you’re super organised!
- Place the coconut flakes on a baking tray and pop them in a low heated oven, at 140 degrees Celsius for approx. 10 minutes or until golden and crisp. These too can be made ahead, they can be stored in an air tight container until used.
- Before serving, give the pudding a stir and add the lime juice. This will add a lovely tang to the pudding, and will make the texture a little runnier which is how I prefer to eat it.
- Make sure you have a taste, you may need to add a little more lime or honey, depending on how sweet you like it. I find this ration perfect for me.
- Spoon the mixture into ramekins or glasses just before you serve. Top with the coconut flakes and serve chilled.
Extract taken from Lush Loves by Gemma Lush.
Photography by Andy Stavert.
