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Pomegranate and Cinnamon Chia Pudding Recipe

Prep Time2 mins
Resting time3 hrs

Ingredients

Equipment Needed

  • 300 ml jar

Main Ingredients

  • 2 tbsp frozen berries of your choice
  • 1-2 tablespoons pomegranate seeds (or just more berries) (to de seed a pomegranate, simply cut in half, face half down into a big bowl, and whack the skin with a rolling pin and watch them fall out easily)
  • 1/2 tsp ground cinnamon*
  • 2 tablespoons chia seeds
  • coconut cream Make sure it's room temperature so that the fat/milk aren't separated. If they are, a quick heating of them in a pan on the stove until they're not hot, just melted into each other (takes about 1 minute) is all it takes.
  • coconut water

Optional

  • 1 tsp maple / honey or rice malt syrup Personally I find the berries, coconut water and pomegranate enough but up to you!
  • 1 tbsp pepitas / pumpkin seeds Toasted = tastier and delicious crunchy texture
  • 1 tablespoon chopped toasted almonds or hazelnuts I ALWAYS do this - great taste and texture!

Instructions

  • Put all ingredients in jar.
  • Then fill jar 2/3 full with coconut cream and 1/3 coconut water (I used @naturalrawc ) Give it a good shaky shaky and set in fridge over night or at least 3 hours. Have to avoid coconut? You can use oat or almond milk instead, no problems.
  • Note: If the jar is bigger, just roughly multiply out all measures and then still do the 2/3 coconut cream / 1/3 coconut water to whatever the jar size you're using is, once you've multiplied all the other ingredients

Hot pudding variation

  • If you like a warm breakky in the winter, Pop everything into the pot minus the pomegranate, and stir occasionally on low heat for 20 mins. Serve warm and top with additional nuts, seeds and the fresh pomegranate. For thermomix, you could do 5 mins, 50C, Speed 2, same deal leaving the pomegranates out until the end.