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
