CHIA PUDDING WITH POMEGRANATE AND TOASTED COCONUT
30g chia seeds
200ml coconut milk, plus extra to serve 5g coconut flakes
10ml maple syrup
¼ pomegranate, seeded
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.