SERVES
4
DIFFICULTY
EASY
PREP/COOK TIME
15mins
(Refrigeration overnight recommended)
INGREDIENTS |
|---|
| 1¼ cups coconut milk |
| ¼ cup chia seeds |
| 1 teaspoon organic vanilla extract |
| 2 passionfruits |
| 1 cup frozen pineapple pieces |
| ½ cup water |
| ¼ cup unsweetened coconut, to serve |
DIRECTIONS |
|---|
| STEP 1. In a medium sized bowl whisk together the coconut milk, chia seeds, and vanilla. |
| STEP 2. Put the peaches, pineapple, and water into your blender (or use a hand mixer) and blend on high until smooth. |
| STEP 3. Divide the coconut chia pudding (it should have thickened up by now) between 4 – 1 cup mason jars/cups. |
| STEP 4. Top with the pureed passionfruit and pineapple, cover and chill in your fridge for breakfast. Serve with the coconut sprinkled over top. |
TIP!
Passionfruit not in season? Use kiwi fruit, peaches or pears instead!
