LEMON & CO­CONUT CHIA PUD­DING

Sunday Herald Sun - Body and Soul - - FRONT PAGE -

If your love is a lover of lemon, this is per­fect. There are end­less vari­a­tions you can make of this chia pud­ding – have a look at cleanan­dlean. com to get in­spired. well and then leave to set in the fridge overnight.

When you’re ready to serve, pre­heat the oven to 180°C and toast the co­conut chips on a bak­ing tray for a few min­utes. It’s im­por­tant to make sure they don’t burn.

Sprin­kle the toasted chips over the pud­ding along with the berries and serve.

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