This little dessert is great when you are short on time, but still want a dessert to finish up a nice summer dinner. I find chia seeds amazing as they almost double in size, within a very short time and provide the texture and consistency of a thick creamy pudding with much less fuss. I also like the nice crunch that the seeds provide as this gives the dessert more texture than just a boring old pudding. The maple syrup that I used for this dessert was given to me by a friend returning from a trip from Canada, the land of maple syrup. It had a much richer and nutty taste and was on a completely different level from the normal stuff you buy in the supermarkets. It really made this pudding pop with flavour.
Enjoy on a hot summers day after a good meal and get to appreciate a delicious dessert with none of the fuss.
Time: 15 minutes
Yields: 3 portions
5 tbsp of Chia seeds
12 tbsp of milk
3 tsp coco powder
2 tbsp maple syrup
Desiccated coconut (Decoration)
Fresh mint leaves (Decoration)
- Place the milk, coco powder and maple syrup into a jug and stir until all the powder is combined with the liquids.
- Place the chia seeds into the jug and stir quickly to prevent them from getting stuck together.
- Cover with Clingfilm and place in the fridge for 30 minutes to 1 hour or even over night as this will result in a better taste.
- Scoop out into bowls, decorate with desiccated coconut and mint leaves.