Super Berry Chia Pudding
Berries are so in season now. Just recently, I went strawberries picking at Sunny Ridge Strawberry Farm during a day trip to Mornington Peninsula. I always believe in a quick healthy breakfast, and here's the recipe for it.
Chia pudding (serves 2):
2 tbsp chia seeds
2 tbsp milk (for more coconut taste, try coconut milk)
5 tbsp coconut yogurt
Freeze dried strawberries (got mine from Sunny Ridge Farm!)
Toasted coconut flakes
Prepare the chia pudding first by mixing the chia seeds, milk and coconut yogurt in a bowl. You can either prep with just 30 minutes beforehand and leave in the fridge to thicken. The thickening process is super fast!
If you find the pudding is too thick, dilute it with more milk. If is too thin, add more chia seeds before serving.
If you like it fancy, prep, layer and decorate it in a glass jar or cup. Otherwise, just throw in fresh berries, muesli and toasted coconut flakes on top of the chia pudding.
Any leftovers can be store in the fridge for a couple of days. It will get really thick and creamy, just dilute with milk before serving if needed.