A tempting amalgamation of coconut and chia. Give this super easy to prepare but indescribably healthy & tasty recipe a go and you'll find yourself wishing you had tried this earlier.
We're glad you asked. Here's our take on what makes this coconut milk chia pudding recipe so special:
A delectable pudding recipe deserves only the highest quality ingredients. Riso Vignola's highly nutritious and omega-rich white and black chia seeds blend effortlessly well with Rude Health's organic coconut milk that gives the pudding it's creamy & conspicuous coconut flavour.
The pudding tastes great when left in the refrigerator for at least an hour, but if you want to achieve the perfect texture, leave to cool overnight so that the chia seeds have as much time as they need to absorb the other ingredients and expand.
There's never really a one-size-fits-all approach. Feel free to substitute the coconut milk for any milk of your choice. While this will change the flavour of the pudding from the one that's intended in this recipe, it might still be an alternative that suits you.
A tempting amalgamation of coconut and chia. Give this super easy to prepare but indescribably healthy and tasty recipe a go and you'll find yourself wishing you had tried this earlier.
Place both bowls in a refrigerator for at least 1 hour.
Take 4 glasses and pour the puddings into each one, layer by layer.
Top with raspberries and diced mango.
Calories 271, Carbs 49 grams, Protein 3 grams, Fat 7 grams
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