CHIA PUD­DING WITH POME­GRAN­ATE AND TOASTED CO­CONUT

Women's Health (UK) - - SEEDING FRENZY -

In­gre­di­ents:

30g chia seeds

200ml co­conut milk, plus ex­tra to serve 5g co­conut flakes

10ml maple syrup

¼ pome­gran­ate, seeded

Method:

1. In a medium sized bowl, whisk the chia seeds with the co­conut milk.

2. Place the chia and co­conut milk mix in the fridge for 2½ hours to al­low it to set.

3. Spread out the co­conut flakes on a bak­ing tray and toast in a pre­heated oven at 160°C for about two min­utes, or un­til golden.

4. Re­move the chia and co­conut milk mix from the fridge (and add more co­conut milk for a creamier con­sis­tency, if you like). Driz­zle over the maple syrup and scat­ter over the pome­gran­ate seeds and co­conut flakes. Break­fast is served.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.