Choc coconut chia pudding
60 g, (⅓ cup)
Pure coconut water
1 cup(s), (250ml)
Light canned coconut milk
½ cup(s), (125ml)
Vanilla bean extract, alcohol free
Natural coconut yoghurt
1⅓ cup(s), (340g)
Coconut, grated and desiccated
30 g, shredded, toasted (1½ tbs)
- Combine chia seeds, coconut water, coconut milk, maple syrup, cacao powder, vanilla and cinnamon in a large bowl. Stir well to make sure mixture is evenly combined. Cover and refrigerate for at least 3 hours (or overnight) or until thickened.
- Peel oranges and grapefruit. Cut into segments.
- To serve, divide pudding between four 1-cup (250ml) capacity glasses and dollop over yoghurt. Top with orange and grapefruit and sprinkle with coconut.