Chia and coconut yoghurt

Name: Chia and coconut yoghurt
Cook time: 30 min
Yield: 1 big/2 small
Cuisine: Contemporary
Ingredients: 150g natural yoghurt; 2 tbsp coconut water or fruit juice; 1 tbsp desiccated coconut; 1 tbsp honey, maple syrup or agave syrup; 1 tbsp chia seeds; fresh fruit for serving; toasted shredded coconut for serving

Jill Dupleix

October 28, 2014

Superfood brekkie: Adding chia seeds ensures a healthy start to the day.Edwina Pickles

easyTime:< 30 minsMakes:1 big/2 small

Crunchy like poppy seeds when dry, and slippery like sago when they have absorbed up to 10 times their volume in liquid, chia seeds are gluten-free power bombs of protein, omega-3 fatty acids and dietary fibre, with more anti-oxidants than blueberries. Add by the spoonful to porridge, smoothies, desserts, cakes and even jams.

Ingredients

150g natural yoghurt
2 tbsp coconut water or fruit juice
1 tbsp desiccated coconut
1 tbsp honey, maple syrup or agave syrup
1 tbsp chia seeds
fresh fruit for serving
toasted shredded coconut for serving

Method

1. Whisk the yoghurt, coconut water, coconut and honey in a bowl until combined. Add the chia seeds and whisk again, and refrigerate for 30 minutes or until the chia seeds have absorbed the liquid and thickened the yoghurt.
2. Serve in a bowl or a breakfast glass, and top with diced mango, fresh berries and toasted coconut and serve. Or just spoon the chia yoghurt over your muesli, granola or poached fruit.