Lemon and coconut chia pudding

Lemon and coconut chia pudding

If you’re a lover of lemon this is for you. 
There are endless variations you can make for your chia pudding – have a look at my website to get inspired.

Serves 1 | Prep/cook 5 mins + chilling

250ml unsweetened almond milk/
coconut milk
2 tbsp chia seeds
1 tbsp desiccated coconut
1 tbsp stevia or xylitol
1 tbsp coconut yogurt
1 tsp ground cinnamon
1 tsp vanilla extract zest of 1 lemon
1 tbsp coconut chips 
fresh berries, to serve

1 Put all the ingredients except the coconut chips and berries into a bowl.
Mix very well and then leave to set in the fridge overnight.

2 When you’re ready to serve, preheat the oven to 180C/fan 160C/gas 4 and toast the coconut chips on a baking tray for a few minutes, making sure they don’t burn.

3 Sprinkle the toasted chips over the pudding along with the berries and serve.

COOK’S TIP If you need a ‘breakfast onthe-go’, clean an empty jam jar and rustle up your chia pudding straight into it.
Store in the fridge overnight.

Per serving 430 cals, fat 34.5g, sat fat 18.5g, carbs 14.5g, sugars 10g, protein 16g, salt 0.1g, fibre 11.5g