Mango, Raspberry and Coconut Chia Pudding Recipe

Makes:

Difficulty:

Easy

Total time:

10 minutes

Suitable for vegetarians

Ingredients

200ml unsweetened coconut milk
1 tsp vanilla essence
1 tbsp chia seeds
3 tsp honey
80g mango
80g raspberries
Desiccated coconut to serve

Method

1. In a bowl, mix together the coconut milk, vanilla essence, chia seeds and 2 tsp honey.

2. Refrigerate overnight or until the mixture has formed a thick consistency.

3. In a food processor or blender, add the mango and pulse until smooth.

4. In a bowl, combine the raspberries with the remaining 1 tsp of honey. Crush the raspberries slightly with a fork.

5. In a suitable jar or container, layer up the ingredients starting with the chia seed pudding mix first, followed by the raspberry purée, then the mango purée.

6. Top with a sprinkle of desiccated coconut to serve.

Recipe extracted from The Dietitian Kitchen: Nutrition for a Healthy, Strong & Happy You by Kerri Major (Meyer & Meyer, £19.95). Out now in paperback and ebook.

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