My first foray using Chia Seeds was in the more creative dessert offering of Chia Mint Slices. This time I thought I would join the legions of pudding adversaries and design this colourful Cinnamon Chia Pudding.
This refreshingly simple chia pudding sets the bar high with its sophisticated taste. It’s light and creamy without the unwanted calories or guilt. The slight acidity of the fruit complements the creaminess of the pudding. This dish is simply too good to just be relegated to the dessert pile and can also be enjoyed at breakfast or as a snack.
This Cinnamon Chia Pudding has a sophisticated taste and is light and creamy without the calories or guilt.
Preparation Time: 5 minutes
Cooking Time: 4 Hours to set (or overnight if preferred)
Makes: 2-4 servings
Ingredients 1 Cup Coconut Milk 1 Teaspoon Vanilla Essence
¾ Teaspoon Cinnamon
4 Tablespoons chia seeds
1 Tablespoon Rice Malt Syrup
½ Cup Blueberries
½ Cup Pomegranate Seeds
½ Cup Kiwi Fruit
½ Cup Cashew Nuts
Greek Yoghurt to Garnish (optional)
Such a small seed that packs a big nutritional punch.
Combine the Coconut Milk, vanilla essence, cinnamon, rice malt syrup and chia seeds into a bowl.
Stir well until all ingredients are mixed thoroughly.
Place the bowl in the refrigerator for 4 hours (or overnight if time allows) to allow the chia seeds to absorb all the coconut milk. I love a thicker and firmer pudding therefore left the Chia Pudding in the refrigerator overnight.
Combine the coconut milk, vanilla, cinnamon, rice malt syrup and chia seeds together and leave to thicken and firm.
Once the pudding has thickened and is firm to your liking scoop the pudding into serving glasses.
Top with blueberries, pomegranate seeds, kiwi fruit and raw cashew nuts. As an option, garnish with a dollop of Greek Yoghurt if desired.
Complete the Cinnamon Chia Pudding with a layer of colourful fruits and nuts, such as cashews, kiwi fruit, pomegranate seeds and blueberries.