Yum, yum, yum. Passionfruit Coconut Chia Pudding is another take on our breakfast staple of chia puddings. Simple to make and so versatile. In case you have missed our earlier posts, we love chia pudding because it is a nutritious breakfast that ticks all the boxes – gluten free, vegan, dairy free and paleo! Everyone will be happy with this one.
You might have heard about the nutritional properties of chia seeds, mainly being their omega-3 content. Whilst it is true that they contain omega-3, it is very hard for the body to extract it from the seeds. In addition, as a plant based omega-3 it is even harder for our bodies to convert and utilise these omega-3 (in comparison to fish sources of omega-3). One way around this problem is to soak the seeds so that they expand. By doing this the omega-3 is much easier for the body to absorb. But don’t gulp down this pudding, you need to chew the seeds to release the omega-3. Otherwise they will literally go in one end and out the other…
By soaking the chia seeds overnight in the coconut milk, we are allowing for this expansion to occur. Now it’s just up to you to chew!
You don’t have to just save this for breakfast, it can be a light and fresh dessert to enjoy after dinner. Try it for yourself and I am sure it will soon become your breakfast staple too.
- • 1 cup coconut milk
- • ¼ cup chia seds
- • 1 teaspoon maple syrup
- • ½ teaspoon natural vanilla extract
- • 2 passionfruits
- • 2 tablespoons coconut flakes
- • ¼ cup blueberries
- Combine the coconut milk, chia seeds, maple syrup and vanilla extract together.
- Cover the mixture and place it in the fridge for at least 2 hours, or overnight.
- If your coconut flakes are not already toasted, warm a small fry pan and toss them over a dry heat for a few minutes, until they turn golden.
- To serve, divide the coconut pudding into two serving bowls and top with the passionfruit, coconut flakes and blueberries.