Breakfast (or brunch) is my favourite meal of the day, so I am always inspired by the amazing breakfast alternatives I come across online. I found this lovely post on Mama Papa Bubba and numerous delicious looking chia pudding thumbnail images on Pinterest and I just had to make some as part of Project Pinterest, week 5! Oh. My. Gosh. This is one of the best breakfasts I have ever eaten- I kid you not! I might be living in Scandinavia during arguably the most “depressing” time of the year, however one spoonful of this amazing pudding and I was transported back to Australia… in glorious summertime. Please do try this! I am amazed that something so healthy and so nutritious can also taste so divine.
CHIA COCONUT PUDDING WITH TROPICAL FRUIT
Preparation time: 2 minutes, Standing time: overnight, Serves: 2-4
5 dl organic coconut milk
6 tbsp chia seeds
3 tbsp desiccated coconut
1 tbsp of raw organic agave syrup
1 tsp organic pure vanilla powder
1 ripe mango
A handful of chopped pecans, if you like
Combine the pudding ingredients in a mixing bowl and stir to combine well. Cover and refrigerate overnight.
In the morning, stir the pudding and serve in bowls topped with chopped fresh fruit and pecans. Heavenly!