Donna Hay’s simple chia pudding pots
This chia pudding recipe from Donna Hay’s Basics to Brilliance Kids makes for a great breakfast, snack or dessert.
- 1/4 cup white chia seeds
- 1 cup coconut water
- 2 tbs coconut cream
- 2 tbs maple syrup
- Place the chia, coconut water, coconut cream and maple syrup in a large jug and mix to combine, using a whisk. Place in the fridge for 30 minutes or overnight (the longer you chill your pudding, the thicker it becomes).
- Spoon the pudding into jars or cups and top with some extra coconut cream and a drizzle of maple syrup to serve, if you like.
For choc-coco chia pudding pots, add 2 tablespoons sifted raw cacao or cocoa powder and an extra 1 tablespoon maple syrup to the jug in step 1 and whisk to combine, before refrigerating.
This is an edited extract from Basics to Brilliance Kids by Donna Hay (Fourth Estate, $45).