Pina Colada Chia Pudding

Ingredients

Recipe Directions

  1. Combine chia seeds, vanilla extract, salt, lime zest and coconut milk in a medium bowl. Cover and set in the refrigerator for a minimum of two hours (or overnight if you have time). As the chia seeds soak, stir every so often to break up any clumps as they form.
     

  2. Once soaked, remove from the fridge and stir to break up clumps. Add coconut yoghurt and shredded coconut to the mixture and stir until well combined.
     

  3. To construct the puddings, begin layering chia mixture and fresh pineapple in a jar or glass, starting with chia.

To Serve:  Top with extra coconut yoghurt, toasted coconut flakes and drizzle on maple syrup to taste. Alternatively, top with your favourite fruits, nuts and seeds. ​

4 tablespoons chia seeds

1 cup coconut milk

¼ cup coconut yoghurt - plus extra to serve

¼ toasted shredded coconut, plus extra to serve

1 lime. zest

1 cup fresh pineapple, chopped

½ teaspoon vanilla extract

Pinch of salt

1 tablespoon rice malt syrup or maple syrup

Spencer-Ranch_Logo_burn.png

CARTER & SPENCER HEAD OFFICE

55 Curzon Street, Tennyson QLD  4105 Australia

PO Box 30 Brisbane Markets QLD 4106 Australia

P: + 61 7 3361 5555

E: info@carter-spencer.com.au

CONNECT WITH US

  • Facebook
  • Instagram
  • Twitter
  • LinkedIn
  • YouTube

©2019 Carter & Spencer Pty Ltd.