IT'S PRONOUNCED CHEE-AHH

October 08, 2015



Coconut Chia Pudding with Passion Fruit Coulis

thursday is the new Friday, in my breakfast books anyway. When Wednesday has passed and we're on the home run, so very very close to the end of the working week, there's one day in between that we should really make the most of and this morning, I certainly made it worth getting out of bed for. 

I always have good intentions: positive thoughts, optimism brewing from within when I tell myself, "I will go to the gym tomorrow morning before work", but soon enough my alarm goes off and the willpower required to hop, skip and a-jump out of bed, tug on my gym leggings and grab a shake to keep me fueled up 'til lunch is near to nonexistent. And before I know it, I'm hitting the snooze button. Someone, please, tell me the secret! I'm an early bird; a lark up at the crack of dawn, even at weekends and cake-laden before most have bat an eyelid to the gentle rise of dawn. So why is it, waking a little earlier on a weekday is such a struggle? This morning was one of those mornings.

Peeling myself wearily from bed, I suddenly remembered what goodness awaited me in the fridge. Simple, unadulterated bliss. The iridescent glow that radiated from my face (predominantly from the gleam of fridge light interior) gave me away as a stream of human robots greeted me good morning in the kitchen, their eyes clocking on to the jars of sweet passion fruit pudding. It's a good job I made enough for four. Prepared the night before, when everyone was sleeping, this took minutes to throw together and looks so pretty, it's the ultimate petit dej to awaken the senses and brighten the beginning of your day. 

A mélange of tropical goodness, this creamy chia pudding is topped with passion fruit coulis and coconut shavings to give it a distinct flavour and rich aroma. With just six ingredients, it's a decadent quick-fix to slip in to your morning routine: Hawaii in a jar. 



Coconut Chia Pudding with Passion Fruit Coulis

Makes 4 small jars (or 2 large ramekins)

For the pudding:
500ml plain yoghurt (not Greek, as it's too thick)
4tbsp whole chia seeds
4tbsp maple syrup
A drop of coconut milk

For the coulis:
100g passion fruit coulis
The pulp and seeds of one ripe passion fruit
Maple syrup to taste

+ Shaved coconut

1. The night before, combine the yoghurt, chia seeds and maple syrup in a bowl or airtight container. Seal and place in the refrigerator overnight, stirring after 1hr so that the pudding is well blended. 
2. The next day, if the pudding is too thick, add a little coconut milk and mix to desired consistency.
3. Now prepare the filling: mix the passion fruit coulis, the pulp and seeds of one passion fruit and the maple syrup together. Taste and add more maple syrup if desired.
4. Divide the chia pudding into bowls or glasses, add the passion fruit coulis on top and sprinkle with toasted coconut shavings.

2 comments:

  1. Mmmmhh, de quoi réveiller les sens et les envies d'un joli week-end à venir !
    Bisous

    ReplyDelete
    Replies
    1. Oui, c'est vrai Madame Prunelle! Brillant et beau!

      Delete