Barb Hodgens
Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

BREAKFAST, DESSERT, ANYTIME?

Layered coconut yogurt and berry chia pots must be one of the prettiest things you could ever make. And so easy! The biggest challenge is knowing when to have one! For breakfast or dessert? Or – even better – pop the pudding into a jar and take it to work for lunch!

I used this easy homemade coconut yogurt but it would be just as delicious made with traditional cow's milk yogurtgoat milk yogurt or any other alternative yogurt you fancy. Why not try almond milk yogurt? There are no strict rules with chia puddings - substitute to suit your dietary preferences. This recipe is failsafe!

When you soak chia seeds, aim to sponge up as much lacto fermented probiotic goodness as possible. Consider adding the watery (whey or coconut water) content that separates from yogurt instead of milk? 

No time for layers? You can skip the layers and make one pink pot instead. It will taste the same.

INGREDIENTS

(serves 2)

Chia Pudding
1 cup (250 ml) of homemade coconut yogurt
½ cup (125 ml) of coconut milk (or the coconut water that separates from coconut yogurt)
¼ cup (45g) of chia seeds
1 vanilla bean scraped to remove all the seeds or 2 teaspoons of vanilla
1 tablespoon of honey or maple syrup

    Berry Purée
    ¾ cup organic blueberries (fresh or frozen)
    ¾ cup organic raspberries (fresh or frozen)

    ¼ teaspoon powdered cinnamon
    Fresh berries to put on top

    METHOD

    1.  Combine the yoghurt, coconut milk, chia seeds, vanilla and honey (or maple) in a bowl and stir to combine well.
    2.  Place the chia mixture in the fridge for anywhere between 1 hour and overnight. The chia seeds will expand and become soft and gelatinous.

    3.  If using frozen berries, allow the berries to defrost.
    4.  Add the berries and cinnamon into the 
    Vibe Blender jug and blend on smoothie mode to form a smooth berry purée.

    5.  Divide the chia pudding mixture into 3 small bowls.
    6.  Pour one-third of the berry purée into one bowl of chia pudding and stir to combine. Add the remaining two-thirds to the second bowl and keep one bowl natural.

    7.  Spoon layers of chia pudding into 2 jars.
    8.  Top with berries. Enjoy immediately or keep in the fridge for up to 5 days.

    If you make this, or any of our recipes, we would love to see your creations. Leave us a comment, or tag a photo using #luvelelife on Instagram

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