Ingredients
Chia Pudding
½ cup chia seeds
2 cups Cocobella Coconut Water
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
500g hulled strawberries or raspberries
500g Cocobella Vanilla Coconut Yoghurt
Granola, to serve (optional)
Method
To make chia pudding, add chia seeds, Cocobella Coconut water, maple syrup and vanilla to a mixing bowl and stir with a fork or a whisk to combine. After five minutes, stir again so the pudding doesn’t get lumpy. Allow to thicken for at least 20 – 30 mins before serving.
Place berries in a blender with ¼ cup water and blend on medium speed until you achieve a puree. Stir half of this mixture through the chia pudding before serving.
To make parfaits, place chia pudding in serving glass, layered with berry puree, Cocobella vanilla coconut yoghurt and finish with crunchy granola on top if you prefer.
Tips:
- Store chia pudding in the fridge in a sealed container for up to 5 days
