It’s been a while since I’ve had chia pudding for breakfast but since the sun has been shining a little more lately, I’ve found myself not minding a cold breakfast to start the day!

I really fancied a coconut chia pudding so quickly put this together the night before I wanted to have it for breakfast.

Ingredients

5 tablespoons coconut yoghurt

3 tablespoons chia seeds

1/4 cup milk (can add more or less depending on what consistency you like)

1 tablespoon maple syrup

1 tsp vanilla extract

Method

I added the yoghurt to a bowl and then added the chia seeds into it before giving it a good mix. I then added milk and stirred in. You don’t want to make it too thick as the chia seeds do expand. However, I find it’s best to adjust this right before you want to eat it.

I then added the maple syrup and vanilla extract and popped it into the fridge overnight.

The next morning the consistency was perfect and so I just topped it with some sweet, juicy chunks of mango and a little sprinkle of desiccated coconut. You can top this with whatever you fancy or even make the pudding with different variations. I personally also enjoy this chocolate chia pudding – like having a dessert for breakfast!