I’ve been enjoying this for the last few days and it is truly heavenly. This pudding is such a lush yet wholesome option for an afternoon snack or evening pudding. The combination of creamy coconut, muddled berries and just a hint of chocolate is delicious! I’ll often have it for breakfast too by omitting the grated chocolate and adding a few nuts (Brazil nuts are perfect).
Not that I’m completely against ALL chocolate at breakfast time, I just prefer it later in the day and I’m all about listening to your body and finding a way of eating that works for you and enjoying chocolate later in the day, if and when I feel like it, works for me!
Gluten-Free, Dairy-Free (check chocolate if dairy-free)
1 can good-quality, thick coconut milk
4 Tbspn black chia seeds
1 Tbspn runny honey or pure maple syrup
½ cup desiccated coconut
Dash pure vanilla extract or vanilla bean paste (I used Heilala natural vanilla bean paste)
2 cups frozen mixed berries (or use fresh in season)
Dash vanilla bean paste or pure vanilla extract
To serve – 2 squares dark chocolate
To make the chia pudding, combine all of the ingredients together in a large jar. Pop on the lid and then shake until fully combined. Place in the fridge for at least 3-4 hours (or overnight) to thicken and set.
Meanwhile, place the berries, cinnamon and vanilla in a medium-sized saucepan over a medium heat and stir gently. I don’t tend to add any water to this so the berry flavour is more intense but you need to keep the heat gentle and keep an eye on the bottom by stirring regularly. Once the berries are thick and soft, take the pot off the heat and leave to cool. Cool completely in a jar in the fridge until ready to assemble your pudding.
To assemble your puddings, place a few dollops of chia pudding in the bottom of each glass followed by a dollop of the berries. Repeat with another layer of chia pudding and berries, finally topping the berries in each glass with half a square of freshly grated chocolate.