This coconut and chia pudding is perfect for those mornings when you just want to grab something delicious and nourishing on the go. I should know… it’s been a busy time here at Wholesome Cook HQ. Prep in the morning for a fab dessert!
It’s been just over a month since The Wholesome Cook book launched and I’ve been enjoying the ride. I’ve done cooking demos at Smooth FM Festival of Chocolate sharing the recipe for the Rocher Cake, book signings and salad tastings at Kinokuniya in Sydney and a fabulous book launch at Books for Cooks in Melbourne. More recently co-hosted a sold-out instagram styling and photography workshop in at Street Organics in Melbourne, organised by Diana from Body Be Well.
Luckily, my Mum was here to help with all of the pre-launch activities, like baking 800+ giant Almost Breakfast Cookies – adapted here slightly a little by Erin. We only just finished eating the leftover 50 something cookies – a bonus of a certain miscalculation! Or making batches of 450 Rocher Bites, a few times.
I’ve also shot a seasonal Brussels Sprouts issue for Kuchnia magazine in Poland and have been cooking for my regular column in Nourish magazine – the current issue has a handful of recipes from The Wholesome Cook book if you want a taste of what it is all about. A couple of months ago I cooked and shot a Fast Food Breakfast feature and thought I’d share this simple, prepare ahead recipe for a chia pudding with you.
Give it a go. It’s super yummy and easy to make with berries that are so very much in season at the moment.
For more healthy living inspiration check out my debut cookbook, The Wholesome Cook, featuring 180 refined sugar-free recipes all with gluten-free options. Plus detailed additive-free shopping guides, wholefood kitchen tips and my take on sugar, fat, gluten and legumes, soy and dairy.
Kaffir Lime & Coconut Chia Pudding with Berries
- 2 cups coconut milk
- 6-8 kaffir lime leaves
- ¼ cup chia seeds
- 4-5 strawberries hulled and diced
- ¼ cup fresh blueberries
- Place half the coconut milk in a small saucepan and add crushed kaffir lime leaves. Place over low heat and bring to a gentle simmer, cook for 5 minutes then turn off the heat, add remaining milk and leave for 20 minutes to cool completely and infuse.
- Once the milk has cooled down, add chia seeds and whisk well, leave for 5 minutes and whisk again to remove any clumps that might have formed. Divide the mixture between two serving glasses or jars, leave for 5 minutes and stir again. Place in the fridge. In the morning, top with diced strawberries and blueberries, which you can prepare in the evening as well, and enjoy on the go.