CHIA PUDDING w/ BLUEBERRY COULIS

CHIA PUDDING w/ BLUEBERRY COULIS 

Spring Summer in a breakfast!! Super fresh, light and packed with minerals and good stuff. This is amazing for pre prepping and can last a few days in the fridge, perfect for a hectic lifestyle. Its also a super nice snack treat. In the summer months I will have this at least once a week and you can try loads of flavour variations. 

Serves 1 keep doubling for more people

Chia Pudding 

• 1 cup coconut milk 

• 4 tablespoons chia seeds

• 1 teaspoon honey 

• dash of vanilla extract

Blueberry Coulis

• 125g blueberries 

• 2 tablespoons water 

• pinch cinnamon

• pinch himalayan salt

Garnishes

Mixed seeds, cinnamon, honey 

Method

Add all of the chia pudding ingredients to a jar give it a good mix, or a shake if the lid is tight. Pop it in the fridge for at least 1 hour, so the chia seeds can expand and soak up the milk. Best to leave over night, make it the night before and you can eat it over a few days. 

Add blueberries to a dry pan on medium heat with pinch of cinnamon and salt. Let them blister and cook down for 3 minutes add the water and stew for 5 minutes can can cook them longer and lower if you wish. Once these have stewed for leave them to the side to cool, then pop in the fridge. 

For serving add the chia pudding to a bowl, marble in the coulis add top off with mixed seeds, honey and sprinkle of cinnamon. Top off with whatever you fancy.