Name: Coconut and chia pudding with bee pollen and berry jam
Yield: 4
Ingredients: ¼ cup chia seeds; 1 cup coconut milk; 1 tsp vanilla powder (I use Ndali Organic Vanilla Powder, its worth spending a bit more as the taste is worth it, I added a pic of it in the gallery section at the bottom of this post); ⅛ cup bee pollen - optional, but its a great way of building your immune system up against allergies at this time of the year (see the link at the bottom for where I buy mine); go to the Berry Chia Jam posted in my recipe section

CategorySweet Things

Coconut and chia pudding with bee pollen and berry jam

Yields4 Servings

With only four ingredients this makes a delicious sweet treat ideal for breakfast, at the end of a meal, as a snack or mid morning treat. Full of chia seeds and bee pollen, a welcome antioxidant and immune boost.

Ingredients for the pudding

¼ cup chia seeds

1 cup coconut milk

1 tsp vanilla powder (I use Ndali Organic Vanilla Powder, its worth spending a bit more as the taste is worth it, I added a pic of it in the gallery section at the bottom of this post)

⅛ cup bee pollen - optional, but its a great way of building your immune system up against allergies at this time of the year (see the link at the bottom for where I buy mine)

Ingredients for the berry chia jam

go to the Berry Chia Jam posted in my recipe section

Directions for the pudding

Put the coconut milk in a bowl and add in the chia seeds and vanilla powder gently mixing the ingredients together with a hand whisk until everything is incorporated. I revisit it every 20 minutes or so for an hour to give it another gentle stir so that the chia seeds are evenly distributed through the pudding. Don't panic if the first time you re-stir the pudding it is a bit lumpy, just gently stir out the lumps to redistribute the chia seeds again, after a few goes it will be lovely and smooth.

When it starts to thicken, stir in the bee pollen if you are using it and gently pour or spoon the pud into little glasses so that the glasses are about half full and then put them in the fridge overnight to set firm.

I serve mine with my Berry Chia Jam which you will find in my recipe section as well. (I have added a link at the bottom of this recipe too)

They last for at least 5 days in the fridge and make a great quick breakie, afternoon snack or as a pud after dinner.

Ingredients