Tropical Chia Pudding

INGREDIENTS

• 1 cup (250ml) coconut milk

• 1 cup (160g/5.6oz) chopped pineapple, plus extra to garnish flesh of 1 mango, plus extra to garnish

• 1⁄2 cup (125ml) filtered water

• 1⁄3 cup (100g/3.5oz) rice malt syrup

• pinch of vanilla bean powder

• 1⁄3 cup (55g/1.9oz) chia seeds

METHOD

Place coconut milk, pineapple, mango, filtered water, rice malt syrup and vanilla bean powder in a high-speed blender, and blend on high until smooth.

Place chia seeds in a jar. Pour the blended liquid into the jar over the chia seeds and stir. Make sure there are no lumps of chia seeds at the bottom.

Refrigerate for at least 2 hours to set.

To serve, garnish with extra pineapple or mango.

Serves 2

Olivia Scott is a qualified reiki healer in Auckland, plus a life and business coach, author, podcast host & speaker. Get in touch here.