I particularly like to use black chia seeds as the colour works well with the white coconut – though white seeds will be fine if that’s all you have.
Chia pudding keeps well in the refrigerator for three to four days, so it’s great to make a batch and enjoy it over the week.
- 60 g (2 oz/⅓ cup) chia seeds
- 1 tsp finely grated lime zest
- 200 ml (7 oz) tinned coconut milk
- 200 ml (7 oz) fresh or unsweetened coconut water
- lime juice, to taste
- fresh berries
- shaved fresh or dried coconut
- edible flowers
- shredded lime zest
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.
Refrigeration time: 2hrs-overnight
Combine the chia seeds, lime zest, coconut milk and coconut water in a small bowl. Cover and refrigerate for at least 1–2 hours or overnight, stirring occasionally, until thickened. If the pudding becomes too thick, thin with a little water, coconut milk or coconut water to the consistency you like.
Taste the pudding and add a squeeze of lime juice to balance the flavour to your liking.
Serve the chia pudding into bowls and top with berries, coconut, flowers and shredded lime zest.
This recipe is from Breakfast Bowls (Smith Street Books). Photography by Chris Middleton.