Spring breakfast - Coconut chia pudding

Everyone’s talking about ‘clean eating’, but many people worry that their good intentions are soon forgotten: lots of fresh fruit and vegetables. No processed foods. Just untreated, unprocessed food. And ideally organic.  But when you need something quick, often the time factor trumps good intentions. Unless you use some little tricks. The simplest: preparation. If you prepare your breakfast in the evening, you can stay in bed longer. And still have a tasty breakfast.  Like with a South Sea spring delicacy: Coconut chia pudding with fresh fruit.

Fine superfood: Chia seeds

Rich in proteins, omega 3 fatty acids, calcium and satisfying for longer due to their water-binding properties, chia seeds are a real power packet. So they’re perfect for the first meal of the day, as a snack or a sweet but healthy dessert. The precious seeds have a mild aroma which makes them an ideal partner for fresh fruits, nuts, nut butter and other crunchy seeds. There are no limits to the flavour combinations.

RECIPE: Chia pudding with coconut milk

Fresh coconut aroma meets mild chia seeds, a hint of cinnamon, vanilla, gentle honey sweetness and intensely flavoured fruits - et voilá, your fresh spring breakfast is ready. What do you need? Quite simply:

Ingredients for 1 serving:

• 240 ml coconut milk
• 3 tsp chia seeds
• 1 pinch cinnamon
• 1 pinch fresh vanilla
• 1/2 tsp honey (or rice syrup, maple syrup)
• fresh mint
• Fruit of your choice: strawberries, blueberries, raspberries, banana, grapes or blackberries. 

Preparation:

Mix the chia seeds with coconut milk. Add the honey, vanilla and cinnamon and pour the mixture into a container with a lid. Leave it to stand for at least 30 minutes or overnight in the fridge. Wash the fruits and chop into bite sized pieces. Put them on the pudding and scatter fresh mint, whole or chopped, over the fruit. Bon appetit!