After falling in love with chia jam recently, I thought it may be neat to team it up with a coconut chia pudding and see if we can pull off a layered chia pudding that is of course cake inspired! Enter our totally photogenic Lamington Chia Pudding, just one of the free recipes on our blog.
With a concoction of some chia jam magic, coconut chia pudding and homemade choc, this one will not disappoint.
Bonus is that it looks fancy, but really is super simple – WIN!
Ingredients
Makes 2-3 serves
Chia Jam:
- 1 cup of frozen strawberries or raspberries
- 2 tbsp of chia seeds
- Optional: 1 tbsp of raspberry jam (we use St Dalflour)
Vanilla Coconut Pudding:
- 1 x can of coconut milk (400mL) (or any milk of choice will work)
- 1/2 cup chia seeds
- 1-2 tbsp of maple syrup
- 1 tsp of vanilla extract
- 1 scoop of vanilla protein powder
- 1/4 cup of desiccated coconut (optional)
Chocolate ‘Icing’
3 tbsp of cacao or cocoa
1tbsp of maple syrup
2-3 tbsp of coconut oil (melted)
How to
Chia ‘Jam’:
- Heat frozen berries in microwave for 1-2 minutes or over stove-top until melted.
- Stir through chia seeds and jam (if using).
- Pour evenly into 2-3 jars.
Vanilla Coconut Pudding:
- In a medium bowl combine the coconut milk, chia, maple syrup, vanilla, protein powder and coconut. Whisk until ingredients are well combined.
- Pour evenly into the jars
Chocolate ‘Icing’:
- In a small bowl combine all choc icing ingredients (wait until the vanilla layer is part set if you would like the choc layer to stay on top).
- Gently pour on top of each pudding.
- Sprinkle with some coconut flakes and place in fridge to set for at least a couple of hours or overnight.
- As the choc cools down you get these amazing chocolate crunchy bits (think iced magic) throughout the pudding. Yum!
If you want some further meal & snack inspiration (or to find some more free recipes) our app would the perfect for you! You can:
