This pudding is like a little ray of sunshine! Bursting with tropical flavours, quick and easy to make, and easily adapted to any juice combination of your choice, this recipe is a bit of a winner!
Works great as a pudding, breakfast or snack. You can make this using any combination of fruit juices you like – just make sure you end up with 6 cups of juice to mix the chia into.
Makes 4-6 generous servings
- 1/2 a pineapple
- 2 nectarines, stoned
- 3 oranges, peeled but pith left on
- 1 apple
- 1/2 a galia melon
- 3 passion fruit
- 1 banana
- 1 mango, peeled, stone removed, flesh chopped
- 2 cups chia seeds
- 2tsp purple corn extract 7:1
Juice the pineapple, nectarines, oranges, apple and melon.
Pour the juice into your blender jug and add the mango chunks and banana. Halve the passion fruits and using a spoon, scrape out the seeds into the blender and discard the skins.
Blend the mixture until all mango and banana pieces are completely liquidised. You need 6 cups of liquid in total, so if you’re a bit short, just juice another apple or orange and keep adding to the mix until you have 6 cups.
Pour the juice into a large sealable container (a Tupperware box or a Pyrex dish with a plastic lid, for example) and pour in the chia seeds and purple corn extract. Stir well (you’ll probably need to stir for 5-10 minutes for all the chia seed to be coated in juice, and for the purple corn extract to be fully mixed in).
Put a lid on the container and refrigerate for 2 hours. Stir regularly while it’s cooling (every half an hour, say).
Serve garnished with fresh berries or chunks of melon (or both – why not?!)