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I'm sure the world doesn't need another chia seed pudding recipe, but I couldn't help myself, as this variation is so easy (and pretty!). The recipe calls for coconut cream and a touch of maple, although just enough to enhance without being overly sweet. The most delicious inclusion, however, is a spoonful of fresh, tangy passionfruit. It's beautiful, vibrant and lusciously creamy, you might like to try it this weekend? Eleanor x

3/4 cup coconut cream
1/2 cup filtered water
1 tsp pure vanilla bean paste
2 tbsp maple, or honey 
3 tbsp chia seeds
fresh passionfruit to serve
Combine all ingredients in a bowl, and mix until well combined. Stir a few times over the next five minutes or so, to prevent lumps from forming. 

Allow to thicken for at least half an hour. You can also pop it in the fridge for a few hours or overnight if you prefer, simply transfer to a container or jar beforehand.

To serve, spoon in to small bowls, and add a dollop or two of fresh passionfruit pulp to each.

Serves 4-6, depending on serving size. It will keep in the fridge for up to three days. 

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