150gms of chia seeds
1 can of coconut water (350ml)
1 can of coconut milk (400ml)
1 tablespoon of vanilla essence
250ml of mango nectar
zest of one orange
juice of the same orange
100gms of pecan nuts, roasted
100gms of walnuts roasted
pinch of sea salt
6 ripe bananas
seasonal fruit, chopped into small cubes unsweetened coconut flakes
- In large container that has a lid, add the coconut milk, water, mango nectar, vanilla essence and orange zest.
- Next, add the chia seeds and with a fork, firmly whisky the seeds into the liquid so that they are fully and evenly covered in liquid and do not clump.
- Allow to soak overnight. Feel free to give the seeds a good whisk with a fork on occasion to ensure they evenly swell overnight.
- With a stick blender, blend your bananas and orange together until creamy and smooth. Set to one side in the fridge until you’re ready to go.
- In a small food processor, grind the pecans, walnuts, sea salt together. Slowly add about 3-4 table spoons of maple syrup until all combined.
- Prepare your seasonal fruit.
- In a nice medium based flat frying pan, toast off your coconut flakes and set to one side. Alternatively, you can buy ready made coconut flakes.
Using a tablespoon, first layer and tamp down the nuts.
Spoon in a small amount of banana cream
Spoon in some chia
Spoon in the seasonal fruit
Spoon in some more chia
Oooh, the banana cream again
Add some coconut flakes
You have yourself a delicious cool chia pudding!
Makes six 200ml jars of pudding