Raw recipe: Tropical chia pudding

tropical chia pudding


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

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 seedsĀ  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?!)


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2 Responses to “Raw recipe: Tropical chia pudding”

  1. This looks amazing. I just can’t wait to try this recipes to ward off those winter blues.
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