Chia Pudding is so trendy right now, every cafe in Melbourne has their version of chia pudding on the breakfast menu in an attempt to try and keep with the health food culture that is exploding in Australia. It’s pretty cool that now when you go to a cafe in melbourne you’re fairly certain to have healthy options available on the menu like superfoods, almond milk, gluten-free toast and even cold pressed juices!
I do love the effort cafe owners and chef’s are going to to stay in the healthy loop, however sometimes it can be hit and miss, especially with chia pudding. If you’ve ever had a chia pudding gone wrong it can kind of seem like you’re eating some sort of slimy goo and it hardly seems worth the health benefits of getting it down. However i’ve figured out the trick of a good chia pudding and it’s all in the cream. Coconut cream that is.
You gotta get a coconut milk/cream that is 100% coconut with no added water. This will result in a creamy, silky rich chia pudding that yes may seem a little decadent but is totally worth it! You also have to wait to get the good stuff. The overnight soak is vital to the process.
I love berries and they go perfectly with the creamy coconut flavour of this chia pudding. You could also add mango, grated apple, poached pears would be a great winter warming alternative, or cantaloupe works well too.
I do think that you need that crunch to go with your chia pudding, so add a crumble like in have in this recipe, muesli, toasted coconut flakes, oats, buckinis, or nuts and seeds.
Coconut Chia Pudding:
1 can 100% coconut cream (no water)
3 tablespoons chia seeds
mix chia seeds with coconut cream in jar or bowl and leave in the fridge over night. Stir frequently
Strawberry & Fig Puree:
10 strawberries + extra for garnish
2 fresh figs
1/2 tsp cinnamon
1/2 tsp vanilla extract
2 tsp maple syrup/ coconut nectar / honey
Transfer all ingredients to blender and blend until smooth
1/2 cup almonds
1 tablespoons coconut oil
1/2 cup coconut flakes
2 teaspoons maple syrup/ honey
1/2 cup oats
Preheat oven to 180 degrees celcius
add all ingredients to food processor and gently pulse until crumbly
on a tray lined with baking paper spread the crumble out evenly
roast in oven until slightly golden for 10 minutes
Allow to cool for 10 minutes
Assemble your Pudding:
Layer your jar or glass with chia pudding, strawberry fig puree, crumble and repeat until filled and top with fresh strawberries and coconut