I'm a tad wary of chia. (Sung to the tune of I'm Just Wild about Harry.) But seriously, I'm okay with including chia seeds in a smoothie where they get blitzed to smithereens. Problem is, when I throw them in my breakfast muesli I inevitably find one of those gelatinous little guys in my teeth at 3 o'clock in the afternoon no matter how hard I brush and floss (Have I grossed you out yet?). But here, steeped in coconut milk for hours, they become almost sago-like. This pudding is so lush, I didn't know whether to have it for breakfast or keep it for dessert. And that's a problem I don't mind having.
Coconut Chia Breakfast Pudding with Honey and Fresh Berries
3 tablespoons chia seeds
1 cup coconut milk
1 teaspoon vanilla extract
3 teaspoons honey, plus extra for drizzling
Handful of blueberries
Put the chia seeds, coconut milk, vanilla extract and 2 teaspoons honey into a bowl and mix well. Refrigerate for at least 2 hours, overnight is ideal. The chia seeds will swell and become soft.
Spoon the chia pudding into small glasses.
Put half the strawberries into a blender with 1 teaspoon of honey and blitz until smooth. Push them through a fine mesh sieve. Pour the fruit coulis over the chia pudding. Top with sliced strawberries and a few blueberries and drizzle with a little honey.