After falling in love with chia jam recently, I thought it may be neat to team it up with a coconut chia pudding and see if we can pull off a layered chia pudding that is of course cake inspired! Enter our totally photogenic Lamington Chia Pudding – all set for Australia Day!
With a concoction of some chia jam magic, coconut chia pudding and homemade choc, this recipe will not disappoint.
Bonus is that it looks fancy, but really is super simple.
WIN!
Ingredients
Makes 2-3 serves
Chia Jam:
- 1 cup of frozen strawberries or raspberries
- 2 tbsp of chia seeds
- Optional: 1 tbsp of raspberry jam (we use St Dalflour)
Vanilla Coconut Pudding:
- 1 x can of coconut milk (400mL) (or any milk of choice will work)
- 1/2 cup chia seeds
- 1-2 tbsp of maple syrup
- 1 tsp of vanilla extract
- 1 scoop of vanilla protein powder
- 1/4 cup of desiccated coconut (optional)
Chocolate ‘Icing’
3 tbsp of cacao or cocoa
1tbsp of maple syrup
2-3 tbsp of coconut oil (melted)
How to
Chia ‘Jam’:
- Heat frozen berries in microwave for 1-2 minutes or over stove-top until melted.
- Stir through chia seeds and jam (if using).
- Pour evenly into 2-3 jars.
Vanilla Coconut Pudding:
- In a medium bowl combine the coconut milk, chia, maple syrup, vanilla, protein powder and coconut. Whisk until ingredients are well combined.
- Pour evenly into the jars
Chocolate ‘Icing’:
- In a small bowl combine all choc icing ingredients (wait until the vanilla layer is part set if you would like the choc layer to stay on top).
- Gently pour on top of each pudding.
- Sprinkle with some coconut flakes and place in fridge to set for at least a couple of hours or overnight.
- As the choc cools down you get these amazing chocolate crunchy bits (think iced magic) throughout the pudding. Yum!
