Fruity Chia Pudding * Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

* The original recipe is from the website «Cuisine futée, parents pressés»

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ORGANIC INGREDIENTS

Pudding

  • 250 ml (1 cup) plant-based milk substitute
  • 185 ml (3/4 cup) canned coconut milk
  • 60 ml (1/4 cup) white chia
  • 60 ml (1/4 cup) maple syrup
  • 5 ml (1 tsp) vanilla extract
Topping

  • 250 ml (1 cup) fresh organic mango and diced
  • 250 ml (1 cup) sliced organic strawberries
  • 250 ml (1 cup) organic blueberries

PREPARATION

  1. Whisk together plant-based milk substitute, coconut milk, chia, maple syrup and vanilla.
  2. Refrigerate for a minimum of 12 hours in an airtight container.
  3. To serve, use glass cups and place the pudding and fresh fruit alternately to create layers. In a small format, you can place the pudding at the bottom and all your fruit on top.
Can keep for 48 hours in the refrigerator. (Do not freeze)
Fruity Chia Pudding Gluten-free, dairy-free (casein-free) hypotoxic and vegan
My favourite fruit mix to accompany this pudding: mango, strawberries and blueberries. A pure treat.... as much for lunch, as a snack or as a dessert! This chia pudding is really all the rage at our house!

VARIATION

The original recipe with kiwi, mango and raspberry flavour called "Layered Chia Pudding" is taken from the website of Cuisine futée, parents pressés.

The "Fruity Chia Pudding" is my variation for a dairy-free and hypotoxic pudding.