Coconut & Lime Chia Seed Pudding
After being in Mexico such a few short weeks ago, when Cinco De Mayo was approaching I knew I wanted to make a fitting meal. I tried to remember my favourite flavours from the trip and I landed on a money combo. Coconut (pina coladas, obviously) and lime (tequila ... no comment). After browsing Pinterest, I decided that with the time I had, a chia seed pudding would be perfect. Chia seeds are amazing - definitely a superfood! They are packed with omega-3 fatty acids, protein, fibre, and other essential vitamins and minerals. Whats great about them is you get all those benefits in such a small amount (roughly 1 tbsp packs a good enough punch). They are easy to throw in smoothies, on top of oatmeal, and I actually use them as a replacement for eggs in certain recipes ... Chia Egg [1 tbsp chia seeds + 3 tbsp water ... let set for 3-5 minutes].
Similar to overnight oats (recipe coming soon) - chia seed pudding just requires you to put everything in one bowl and let it set for several hours in the fridge. The chia seeds do their job at soaking up the liquid they are set in to become a pudding-like texture.
1 can (400mL) of coconut milk
3 tbsp of chia seeds
2 tbsp of maple syrup
1 tbsp of unsweetened shredded coconut
Juice of one lime
Zest of one lime
Mix everything together in a bowl, stirring as you combine each one. Cover the bowl and let set in the fridge for at least 4 hours - doing it overnight works too!
You can add a little extra lime zest on top of each bowl when serving for some added freshness, and I also grilled pineapple to slice on top and add - whatever floats your boat!
Reminder: Though this dessert may be "energy dense" (higher in calories), this is a very NUTRIENT dense dish - you are getting a lot of great benefits from the ingredients, just something to keep in mind.