Chia Seed Pudding 3 Ways
summer fruits, cinnamon & apple, mango & passion fruit | 3 breakfasts for 2 people
Tasty, cutomizable and never boring – our chia seed pudding recipes are the perfect way to start your day! All it takes is a little bit of planning and patience, and the rest comes easy. This week's variations are:
- Summer fruit & pistachio
- Apple pie
- Tropical
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
500 milliliters
Coconut milk
10 g
Desiccated coconut
(May be present: Noten, Sesamzaad, Pinda's)
1 piece
Mango
1 piece
Apple
10 g
Chopped pecans
(Contains: Noten, Pecannoten)
1 teaspoon
Ground cinnamon
20 g
Pistachio nuts
(Contains: Noten, Pistachenoten May be present: Noten, Sesamzaad, Pinda's)
1 piece
Passion fruit
50 milliliters
Strawberry sauce
125 g
Blueberries
100 g
Chia seeds
(May be present: Noten, Sesamzaad, Pinda's)
Not included in your delivery
100 milliliters
Water
2 tablespoon
Honey [or plant-based alternative]
Nutrition Values
Utensils
Cooking Steps
- Add the chia seeds to a large bowl, along with the coconut milk, 100 ml water and honey. Mix well, allow to rest for 10 minutes, then stir once more.
- Divide the chia pudding between 6 glasses, leaving room for the toppings.
- Cover the glasses, then put them in the fridge and leave to set for at least 4 hours, or overnight.
- Roughly chop the pistachios.
- Grab two glasses of chia pudding and top with the strawberry sauce.
- Garnish with the blueberries and pistachios.
- Finely dice the apple, then put it in a bowl and mix with 1 tsp cinnamon (see Tip).
- Grab two glasses of chia pudding and serve the apple over the top.
- Garnish with the chopped pecans.
Tip: this recipe also works with caramelised apple! Fry the apple in a frying pan with 1 tbsp butter for 4 - 5 minutes until lightly browned. Turn up the heat, add 0.5 tsp honey, 1 tsp cinnamon and the chopped pecans, and let the apple caramelise for 1 - 2 minutes.
- Peel the mango and dice the flesh.
- Grab two glasses of chia pudding and serve a quarter of the mango into each glass (see Tip).
- Cut the passion fruit in half and scoop the flesh onto the mango.
- Scatter over the grated coconut to finish.
Tip: if there's enough room in the glasses, go ahead and use the whole mango, and otherwise you can serve the rest separately.
