This chia pudding has a fresh, sweet, tart flavour. It’s great for breakfast or a healthy dessert. Please note that all chia pud recipes can adapted to be low-FODMAP by swapping dairy milk for any of the following:
NB: Keep and eye out for "Greek style" yoghurt . This has not been through the straining process that lowers the lactose. Instead it contains added thickeners, to help simulate the texture of true Greek yoghurt. Eye roll. Read the ingredients list to be sure.
1. Prepare a few small jars (jam jar sized) or one big jar (we reuse our 750g coconut oil jars).
2. Gently warm the milk in a medium-sized saucepan.
3. Once the milk is warm, add the chia, stevia and vanilla. Whisk, and keep it moving so that the chia seeds don’t clump together.
4. Meanwhile, toast the coconut in a frying pan over medium heat until it starts to turn to a golden brown and smells like a tropical dream. Keep it moving… it goes from ‘not ready’ to ‘burnt’ very quickly! (Better still, toast one big batch and keep it in the fridge for up to a month so you don’t need to do this step every time!).
5. Once the chia has thickened, remove from heat.
6. Layer the pudding, raspberries and coconut directly into the jars. Start with some raspberries, then some chia mix, then some coconut. Repeat until the jars are full.
7. Let the jars of goodness cool before putting them in the fridge, ready for breakfast.
8. Serve with yogurt and walnuts.
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