Coconut Cream Chia Pudding – aka the best chia pudding ever

Good morning!! I thought I’d go back to my original blogging pan of blogging alternate sweet and savoury dishes! So as I shared my pesto pea and bean salad Friday, I’m sharing a sweet this morning! Not just any sweet, a creamy hug in a bowl. Just what you need first thing in a morning! Utter perfection, I’m pretty sure you’ll agree.

 The combination of banana, coconut cream and almond butter makes the creamiest, sweetest, most comforting taste and texture. It’s indescribable but you’ll understand once you get munching on this one. Trust me, you’ll never make a chia pudding without these vital ingredients ever again!

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Ingredients – serves one

1 really ripe mashed banana

3 tbsp chia seeds

1 tbsp almond butter

80ml cashew milk

12g coconut cream

70ml hot water

1 tbsp almond butter

1 kiwi, peeled and sliced

a handful of frozen raspberries

12 macadamia nuts, toasted in a dry pan until golden

dessicated coconut

hemp seeds

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Method

The night before –

Pop the coconut cream in a mug with the hot water and leave for 5 minutes so that the cream can disolve.

Meanwhile, mix together the banana, chia seeds and almond butter with a fork in a bowl until well combined.

Stir through the almond milk and the coconut cream water and whisk well with a fork to combine and remove any lumps.

Cover and pop in the fridge overnight.

In the morning –

Take the chia pudding out the fridge, give it a stir through and then dollop with almond butter, scatter over the kiwi, raspberries and toasted macadamia nuts. Then sprinkle with the coconut and flax.

Enjoy my lovelies,

Leitchy xx

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