Chia breakfast pudding with roasted rhubarb

Ingredients
- 8 stalks rhubarb, cut into 5cm chunks
- 2 Tbsp coconut sugar
- 400 ml coconut milk
- 4 Tbsp chia seeds
- 1 tsp honey
- 1/4 cup long thread coconut
- plain unsweetened yoghurt to serve
Method
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1. Preheat oven to 170°C. Spread the rhubarb chunks onto a tray lined with baking paper. Sprinkle with the coconut sugar and bake for 20 minutes or until soft.
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2. Allow the rhubarb to cool, then transfer to a bowl or container and store in the fridge for up to one week.
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3. Pour the coconut milk and 1/2 cup warm water into a large jar. Add the chia seeds and honey, then shake until mixed.
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4. Place in the fridge for at least 4 hours or up to 5 days, shaking once or twice to prevent the seeds clumping together.
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5. Toast the coconut in a dry pan until it begins to turn golden and fragrant. Keep a keen eye on it - once it starts to toast, it can burn quite quickly!
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6. To serve, layer the roasted rhubarb with the plain yoghurt and the chia pudding, then top with the toasted coconut.
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Tip: Roasting the rhubarb ensures it retains its shape and vibrant colour, as well as intensifying the flavour. If desired you can swap rhubarb for another fruit of your choice.
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PER SERVE
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Energy 986Kj • Protein 4g • Total Fat 20g • Saturated Fat 14g • Carbohydrates 7g • Sugars 7g • Sodium 23mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation