Chia Pudding from Ricardo
Prep Time
Cooking Mode
1 can (14 oz/398 ml) oz coconut milk
¾ cup (180 ml) cup plain yogurt or plain greek yogurt
⅓ cup (50 g) cup white or black chia seeds
3 tbsp (45 ml) tbsp brown sugar
1 banana, cut into thin slices
2 tbsp tbsp sweetened shredded coconut
1 can (14 oz/398 ml) oz coconut milk
¾ cup (180 ml) cup plain yogurt or plain greek yogurt
⅓ cup (50 g) cup white or black chia seeds
3 tbsp (45 ml) tbsp brown sugar
1 banana, cut into thin slices
2 tbsp tbsp sweetened shredded coconut
Directions
1In a bowl, combine the coconut milk, yogurt, chia and sugar. Whisk until smooth. Refrigerate for 30 minutes to allow the chia to plump up and thicken the pudding (see note).
2To serve, divide the mixture into small serving bowls. Top with a few slices of banana and sprinkle with coconut.
Tips
1
Note: This chia pudding keeps for two days in the refrigerator. The next day, the pudding may be thicker. To soften it, you can stir in a little milk, soy milk or almond milk before serving.
Disclaimer
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Personal Note
Personal Note