Chia Pudding with vanilla bean and macadamia with roasted coconut
Serves 4
INGREDIENTS:
Chia Pudding:
- flesh of 1 young coconut
- 125mls water
- 125mls coconut cream or coconut milk
- 50g chia seeds
- 1/4 cup honey, or to tast
Vanilla bean and macadamia with roasted coconut (flavour):
- seeds of 1 vanilla bean, or 1/4 teaspoon vanilla extract
- 50g macadamia nuts, roasted and chopped
To serve
- extra macadamia nuts, roasted and chopped
- honey
- coconut shavings, toasted
METHOD:
Plain Pudding:
- Blitz the coconut flesh and the water in a food processor to make coconut water. (Coconut water is the perfect drink and keeps in the refrigerator for up to a week.)
- In a medium bowl, mix the coconut water, coconut cream or milk, chia seeds and honey with your choice of flavouring.
- Mix well to combine, then transfer flavoured pudding mix into glasses. Refrigerate for at least 2 hours before serving.
Vanilla bean and macadamia with roasted coconut (flavour):
- Stir the vanilla and macadamia nuts through the plain chia recipe, transfer to glasses, and refrigerate for at least 2 hours.
- Garnish puddings with extra macadamia nuts, coconut shavings and a drizzle of honey.
This recipe has been kindly shared by Pete Evans from:
www.goodfood.com.au/good-food/cook/pete-evanss-healthy-puddings-with-chia-20130919-2u1e8.html
