Who needs to go out for breakfast when you can whip up this beauty in no time at all. Creamy coconut milk combined with chia seeds, vanilla, orange, ginger and spices with a hint of sweetness all topped with gorgeous summer fruits and crunchy toasted nuts. I have been making this a lot and packing up takeaway breakfast the night before so the mornings (at least in terms of my breakfast) are fuss free. I like it best if the chia seeds sit and swell overnight, but if you are in a rush, 15 minutes will do it, or alternatively use coconut cream instead of coconut milk. You can top with any combination of fruit and nuts you like – some of my favourites include fresh berries with chopped roasted nuts (try the Coco-Nut blend from the Royal Nut Company) or mango and papaya with toasted coconut flakes. Date honey is a syrup made from boiled dates and is available from health food stores but you can substitute with regular honey if you prefer. This will make enough for 4 servings and the chia pudding will last a couple of days in the fridge..
Summer Chia Puddings
1 can of reduced fat coconut milk
1/2 cup chia seeds
zest of 1 orange
1 tspn vanilla
1/2 tspn ground cardamom
1 tspn fresh ginger, very finely grated
1 tspn or 1 tbspn of date honey (depending on how sweet you like it)
Fresh fruit and chopped toasted nuts or seeds and/or coconut flakes to serve.
Mix the coconut milk with the chia seeds and remaining ingredients in a bowl or jar. Stir well with a fork to make sure the chia seeds are distributed evenly through the coconut milk. Cover and leave in the fridge overnight if you have time or for at least 15 minutes.
Place the chia mixture in a serving bowl (or takeaway container for breakfast tomorrow). Top with fresh fruit and nuts and enjoy.