creamy coconut chia seed breakfast pudding


It was another early start for us and another very hot day. We started the morning with some yummy granola and greek yogurt accompanied by delicious organic cherries. Rory and I headed out to a deserted park, which soon filled with children in summer camp. He loved watching them all splash in the sprinkler and even worked up the courage to join them. We came home and had an early lunch of summer linguine followed by a lovely long nap. Rory woke suddenly to “a man in my room mummy. I don’t like it” so we had a quiet afternoon at home playing with the Duplo which is still a firm favorite. This evening I made a roasted pepper and cashew soup with some grilled corn on the cob. Later on, I fancied something sweet, and luckily (for the second day running) Marji inspired me with this recipe from petite kitchen. Yummy.

creamy coconut chia seed breakfast pudding

1 can of coconut milk or cream
1/2 cup desiccated or shredded coconut
4 tbsp chia seeds
2 tbsp honey
1 tsp cinnamon (optional)
1 tsp vanilla extract (optional)

In a glass bowl or large jar, add all of the ingredients. Mix well, place in the fridge then leave to soak overnight or for at least 2 hours. Serve with fruit and a sprinkle of cinnamon.

Serves 3-4

*gluten free
*grain free
*wheat free
*dairy free
*refined sugar free


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