Busy mornings with even ‘busier bodies’ need an energy boosting breakfast and these flower-powered tropical chia pudding pots fit the bill perfectly. Pudding pots hardly sound like breakfast, right? Mix in some chia seeds, coconut milk and a healthy dose of vibrant fruit and suddenly dessert for breakfast seems like the best idea. And it is. As we declutter our lives to start the new year unencumbered, so too we move purposefully toward making better food choices. My thinking is that with 349 breakfasts still to go for 2017, it’s time to shake things up and revamp the breakfast menu. Breakfast-brunches remain one of my favourite meals of the day. It’s the ideal time to gather for a relaxed meet and eat.
A quick word on chia – chia seeds are high in protien, fibre and and those covetable Omega-3 fatty acids. With their unique ability to absorb up to 10 times their weight, an overnight soaking in creamy coconut milk delivers a silky soft pudding-textured consistency. This makes them ideal absorbers of flavourings. For these tropical chia puddings I’ve added honey and vanilla seeds which complement the tangy taste of mango, kiwi and pineapple. For textural crunch, a handful of toasted coconut flakes goes on top. To get ahead of the morning rush, which is what most of us are aiming for, prepare the puddings the night before. An overnight rest yields the best results for a soft-set pudding. Chia puddings are perfect to pack for work if you’re not an earlier morning muncher and convenient enough to pack in for late summer picnics.
Tropical chia pudding pots
- 5 tablespoons chia seeds
- 1 x 400g tin (about 400ml) coconut milk
- pinch of salt
- 2 tablespoons xylitol, agave syrup or honey
- 1 teaspoon vanilla extract
- 2 mangoes, chilled, peeled and roughly chopped
- generous squeeze of lemon juice
- 1 teaspoon honey
- 1/4 cup fresh pineapple, small diced
- 3 kiwi fruit, peeled
- 2-3 granadillas
- 1 cup Greek yoghurt
- 2 tablespoons honey
- 1/4 cup coconut flakes, toasted
- Place all the ingredients for the chia puddings in a bowl and whisk to combine. Cover and refrigerate for several hours or preferably, overnight.
- For the fruit coulis, blitz the mango flesh, lemon juice and honey in a food processor.
- Slice two of the kiwi fruits into thin rounds. Cut the remaining kiwi into cubes and set aside.
- In a small bowl, combine the Greek yoghurt and honey.
- Layer up the pudding pots in 4 glass tumblers, starting with the mango puree.
- Place slices of kiwi fruit around the outer edges. Carefully fill three quarters of the way up with the chia pudding.
- Top with a spoonful of Greek yoghurt and finish with the pineapple, kiwi and granadilla pulp. Scatter with coconut shavings and serve immediately.
For more chia pudding inspiration these chocolate cinnamon chia puds are indulgently good.