Dried Cranberry Banana Chia Pudding

12 Sep

Cranberry Coconut Banana Chia Pudding

Autumn begins, which means goodbye mangoes. Fruit vendors in India no longer stock those mounds of sweet-smelling heaven. Chia mango pudding is filed for use during the next mango season. Meanwhile I switch loyalties to this lovely dried cranberry banana chia pudding.

Dried Cranberry Banana Chia Pudding

You Need:

[per serving]

  • Chia seeds – 2 tablespoons
  • Milk – 1 cup
  • Bananas – 1
  • Dried cranberries – 1 tablespoon
  • Fresh coconut – 10 1-cm cubes
  • Almonds – 5
  • Honey – to taste

Almonds, Coconut Cubes, Banana and Dried Cranberries

How To:

Prep the night before:

To two tablespoons of chia seeds, add a cup of milk. Stir well so that no lumps are formed. Add honey to taste.

Place the chia-milk blend in a lidded container and refrigerate overnight.

Place five almonds in a cup of water. Let the almonds soak overnight.

When it is time to serve:

Cut fresh coconut into 1-cm cubes. Place coconut cubes and soaked almonds in the grinder. (I do not skin the almonds – the skin gives you added nutrients.) Grind to flakes or coarse paste.

Almonds and Coconut, Ground

Peel the banana and slice it into disks.

Add banana slices, dried cranberries and the coconut-almond mixture to the refrigerated chia seed pudding.

Serve dried cranberry banana chia pudding immediately.

Banana Chia Seed Pudding

Notes:

Advertisement

No comments yet

Leave a Reply