Ingredients
For the chia pudding
4 tablespoons chia seeds
1 cup plant-based milk (almond, coconut, oat, etc.)
1 teaspoon vanilla extract (optional)
1 teaspoon honey, agave syrup or maple syrup (optional)
For the coconut cream
½ cup thick coconut milk (the solid part from a chilled tin)
1 teaspoon honey or syrup (optional)
½ teaspoon vanilla extract
For the topping
½ cup blackberries (frozen are fine)
½ cup blueberries (frozen are fine)
Desiccated coconut or chopped nuts (optional)
Method
Start by making the pudding. In a bowl, mix the chia seeds with the plant-based milk, vanilla and sweetener. Stir well and allow to stand for 10 minutes. Stir again to break up any lumps, then cover and refrigerate for at least two hours (ideally overnight) until it forms a jelly-like consistency.
For the coconut cream, use tinned coconut milk that’s been chilled, then scoop out the top solid part. Whisk with the sweetener and vanilla until smooth and creamy.
In individual glasses, layer the chia pudding, followed by a layer of coconut cream, and top with blackberries and blueberries. You can garnish with desiccated coconut or chopped nuts or add some mango or banana for a sweeter, more tropical twist.
