Chia pudding

Chia seeds are little magical seeds full of brain and health-enriching nutrients, and, when a liquid is added to them, they expand into little silky balls similar to tapioca pearls in bubble tea. This makes them the perfect ingredient for a softly set pudding, a bit like a panna cotta with more texture.

Chia pudding Credit: Desiree Nielsen

• makes

  16

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• ½ cup chia seeds
• 2½ cups coconut milk
• ½ tsp vanilla extract
• 3 tbsp honey
• ½ tsp cinnamon powder
• pinch of salt
• sliced strawberries, for topping
• toasted shredded coconut, for topping

Refrigeration time: 3 hours – overnight

Instructions

1. Add chia seeds to a bowl.

2. In a second bowl, add coconut milk, vanilla, honey, cinnamon and whisk to combine.

3. Pour coconut milk mixture into the bowl with chia seeds and whisk together.

4. Pour mixture into a mason jar or other container, and leave in refrigerator to set for a few hours – overnight.

5. To serve, top with sliced strawberries and toasted shredded coconut.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.