Coconut yoghurt chia pudding topped with a warm blended berry and honey sauce
I love this recipe as a snack or breakfast for the kiddo's.

It's packed with good stuff!
- Chia seeds bring a solid hit of fibre and omega-3s, fats, which both help keep you full for longer.
- Coconut yoghurt adds gut-friendly probiotics, and the berries are loaded with antioxidants and vitamin C.
- Honey gives it natural sweetness without needing refined sugar.

Basically a gut-happy, blood-sugar-friendly dessert (or breakfast) that still tastes like a treat.

INGREDIENTS

Makes: 4 Serves

• 1 cup berries

• 0.25 cup honey

• 450 grams coconut yoghurt

• 1 cup chia seeds

• 2 teaspoons vanilla extract

STEPS

1. Cook the berry mix: Add 1 cups berries and 0.3 cups honey to a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture is soft and syrupy.

2. Blend the berry mix: Transfer the cooked berry mixture to a blender and blend until smooth. Set aside to cool slightly.

3. Make the yoghurt base: In a bowl, stir together 450 grams coconut yoghurt, 1 cups chia seeds, and 2 teaspoons vanilla extract until fully combined.

4. Set the pudding: Cover and refrigerate the yoghurt mixture until the chia seeds swell and the pudding thickens.

5. Assemble: Divide the chia pudding into bowls or jars and pour the berry mix over the top. Serve immediately, or store covered in the fridge.

NOTES

Swap fresh or frozen berries, both work well. For a thinner sauce, blend in a splash of water.
Add crushed nuts and seeds for some crunch