Raspberry Coconut Chia Seed Pudding

March 16, 2017

 

 

You can't go wrong with chia seed puddings. They are nutritious, filling and so easy to make. For my own version I like it to have a thicker texture by blending coconut milk with a slightly over-riped banana. The shelf life for these puddings are around 2 days if stored properly in the fridge which makes it the perfect breakfast-on-a-hurry. 

 

Ingredients:

- Jia Jia Wang White Coconut Milk Pack 200G (you can get this in Fairprice or Giant easily)

- 1 Banana

- 4 tablespoon chia seeds
- Toppings: raspberry and blueberries

 

Method:

1. Blend coconut milk and banana together until mixture is smooth

2. Stir in chia seeds

3. Top off with berries

 

 

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