Description
A delicious and fresh breakfast for summer. Make the chia pudding ahead and serve with a soft serve textured mango nice cream. With a hit of fresh ginger.
Scale
Ingredients
For the Chia pudding
6 tbs Chia seeds
1.5 cups Coconut milk /almond milk/ milk or a combination of milk
zest of 1 lemon
5ml Vanilla extract
For the Mango nice cream
1 Mango chopped and frozen
1 tbs of honey
1 Thumb size grated ginger
Lemon juice of half a lemon
1/4 cup almond milk
Toasted coconut flakes
Instructions
Method
- Mix chia seeds and choice of milk in a Consol jar and leave in the fridge overnight or for at least 1 hour. The chia seeds will absorb the liquid and will swell and thicken the pudding. Stir occasionally to make sure all the seeds are covered in liquid.
If the pudding is too thick add more liquid and stir. Add, vanilla, honey, and lemon zest and stir
For the Mango Nice cream
Add the frozen mango, milk, honey, and lemon juice to a strong blender. Blend and use the tamper to help the blending action. Add a little more milk if the mixture is not blending.
To serve
- Place the chia seeds in bowls/jar and top with mango nice cream, fresh mango and toasted coconut shavings.
Tip: How to toast coconut shavings.
Place the shavings in a warm dry pan. Stir until the coconut turns a light brown colour. It gives a great crunch and texture to porridge, curries, and salads.