Pina Colada Chia Puddings

GF, RSF, DF, PB
Serves: 2-4

Ingredients: 

1/3 cup (50g / 1 3/4 oz) white chia seeds
2 cups NIULIFE Vegan Coconut Milk, made using the NIULIFE Vegan Coconut Milk Powder
2 tbsp NIULIFE Coconut Syrup, plus extra to drizzle
1 cup (160g / 5 3/4 oz) diced pineapple, fresh or frozen defrosted 
Juice of 1/2 lime
1 kiwi fruit, peeled and diced
1 mango, diced or 1/2 cup frozen mango chunks, pureed
1/4 cup (55g / 2 oz) NIULIFE shredded coconut, toasted

Method:

Get started by making your pudding. Combine the chia seeds, coconut milk, and coconut syrup in a large bowl and mix well. Make sure all the seeds and liquid are well incorporated so they absorb all the goodness and you don’t end up with any lumps; I like to use a whisk for this. Cover and transfer to the fridge for a minimum of 2 hours but for optimal results, overnight. 

For serving, divide the pureed mango and chia pudding evenly between two wide glasses. Top with diced kiwi, pineapple, and a squeeze of lime juice. Garnish with the toasted shredded coconut. Drizzle with some extra coconut nectar if you like and enjoy.