Chia Pudding with banana, spirulina and roasted pistachio
Serves 4
INGREDIENTS:
Plain Pudding:
- flesh of 1 young coconut
- 125mls water
- 125mls coconut cream or coconut milk
- 50g chia seeds
- 1/4 cup honey, or to taste
Banana, spirulina and roasted pistachio (flavour):
- 1 teaspoon spirulina
- 2 bananas, mashed
To serve:
- 1 banana, sliced
- 2 tablespoons pistachio nuts, roasted and chopped honey
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.
Banana, spirulina and roasted pistachio (flavour):
- Mix the spirulina and mashed banana into the chia mix, as per plain chia pudding recipe (above) transfer to glasses, and refrigerate for at least 2 hours. Serve puddings with sliced banana, toasted pistachios 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
