Raspberry & coconut chia pudding breakfast bowls

Current rating: 4.5 (2 ratings)
Serves 1
Prep 5
Cook 10

For the chia pudding:

  • ¾ cup So Good Prebiotic Soy Milk

  • 3 tbs chia seeds

  • 1 tbs desiccated coconut

  • ½ tsp vanilla

 
For the raspberry chia jam:

  • ½ cup frozen raspberries, defrosted

  • 1 tsp chia seeds

  • 1 tsp pure maple syrup

  • 1 tbs So Good Prebiotic Soy Milk

 
For the garnish:

  • 3 tbs soy yogurt

  • 30g frozen berries of your choice

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  1. Mix the soy milk, chia seeds, coconut and vanilla in a bowl. Cover and allow to soak in the fridge overnight
  2. Place berries, chia seeds, maple syrup, and soy milk in a pot and bowl over a low-medium heat. Stir until the raspberries have broken down and the mix has turned to a thick jam.
  3. Remove the chia jam from the heat, cool and set in the fridge overnight
  4. Pour thickened chia pudding into a bowl, top with chia jam, soy yoghurt and some extra berries.

Nutrition Information