The nice thing about chia pudding is that the seeds benefit from hydrating overnight. They also pack a crazy amount of nutrients in a very small package, so you don’t need much to give you a kick start in the morning. If you don't have both coconut and almond milk, you can use one of the other. Without any coconut you'll miss the full Thai flavour. I like combining them because the coconut milk is great for a thick pudding, and the almond gives a nice splash of extra hydration for the seeds.
- 2 cups coconut milk
- 1 cup almond milk (you can use all coconut if you wish)
- 2 tbsp honey (if you like your breakfast quite sweet, you may want to double)
- zest of 1 lime
- ¼ cup unsalted peanut butter
- 2 dashes cayenne
- ½ tsp salt (make sure your peanut butter is unsalted, omit if not)
- ⅔ cup chia seeds
- roasted, salted peanuts, to garnish (optional)
- toasted coconut, to garnish (optional)
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.
Chilling time 2 hours or overnight
In a large bowl, whisk together the coconut milk, almond milk, honey, zest, peanut butter, cayenne and salt until smooth. Add the chia seeds and stir to combine. Cover and refrigerate for at least 2 hours, or overnight, stirring once to make sure there are no clumps.
Spoon the pudding into individual cups or mason jars and garnish with the peanuts and coconut, if using. Premade puddings can be kept covered in the fridge for 3 to 5 days.
• You can make the pudding in advance and eat the individual portions all week long for breakfast.
Recipe from Feed Me Phoebe by Phoebe Lapine, with photographs by Phoebe Lapine.