Kiwifruit Breakfast Puddings

Serves 4 QUINOA VERSION

⅓ cup quinoa, rinsed and drained (we used red quinoa but

any colour will work)

400ml can coconut milk

1 tbsp maple syrup or date syrup

CHIA VERSION

⅓ cup chia seeds

400ml can coconut milk

1 tbsp maple syrup or date syrup

TOPPING

4 green or gold kiwifruit, diced; or 8 kiwiberries, sliced Your choice of toasted coconut, chopped nuts, cacao nibs, chia seeds Maple syrup or date syrup for drizzling

For quinoa version, place the quinoa into a small saucepan with the coconut milk and ½ cup water. Add the maple syrup or date syrup. Bring to the boil over medium heat. Reduce heat to low, partially cover with a lid, then simmer for 20 minutes until the quinoa is tender and the mixture has thickened. Transfer to a bowl, cool; then cover and refrigerate until chilled. Add extra coconut milk or water if required to reach desired consistency.

For the chia version, place the chia seeds in a bowl with the coconut milk and maple syrup or date syrup. Refrigerate for a few hours until the chia seeds are soft and the liquid is absorbed.

To serve, spoon pudding into glasses or serving bowls. Top with kiwifruit or kiwiberries and your choice of toasted coconut, chopped nuts, cacao nibs and chia seeds. Drizzle with maple syrup or date syrup.