Mocha Nut Chia Coconut Breakfast Pudding
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes (plus 2 hours setting time)
Cooking time: 0 minutes
- 420g/15oz. tin coconut milk
- 1/2 cup chia seeds
- 1 espresso coffee
- 1/4 cup chopped macadamias or pistachios (I also added toasted coconut flakes)
- 2 tablespoons raw cacao powder
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Step 1 - Mix all ingredients together in a bowl making sure to stir through the chia seeds at the bottom of the bowl. Cover and refrigerate for 2 hours. You can also make it the night before, just add a little more water to loosen it up in the morning.