Raspberry & coconut chia pudding breakfast bowls

  • Skill Easy
  • Prep time 10 mins
  • Cook time 10 mins
  • Servings 1

Ingredients

For the chia pudding:

  • ¾ cup So Good Prebiotic Soy Milk (or So Good Regular 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

Method

  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.
  • Per Serve
  • Energy (kJ)
    1750
  • (Cal)
    420
  • Protein (g)
    14.0
  • Fat (g)
    24.0
  • Saturated Fat (g)
    6
  • Carbohydrate (g)
    26.0
  • Sugars (g)
    16.0
  • Dietary Fibre (g)
    20.9
  • Sodium (mg)
    99
  • Potassium (mg)
    591
  • Calcium (mg)
    590
  • Iron (g)
    5.0