Blackberry, Coconut and Lemon Chia Pudding *recipe*

With blackberries in season right now, it’s a great opportunity to go out and pick them wild (just make sure you wash them well before eating!). Blackberries are powerhouse foods, packed with antioxidants and other key nutrients (i.e. fibre, vitamins), so I love finding new ways to use them in different dishes. See my gut-loving zesty blackberry chia pudding recipe below:

Ingredients (serves 1) 

• 25g creamed coconut (I use Biona Organic) 

• 150ml filtered water 

• 2 tbsp of chia seeds 

• 1/4 tsp of ground Ceylon cinnamon

• Pinch of ground nutmeg

• 25g of blackberries (small handful)

• Lemon zest from 1/4 of a lemon

• Crushed walnuts to serve 

How to make it

1. Add boiling water to the creamed coconut, stir until fully dissolved and leave to cool

2. In the meantime, zest the lemon and measure the other ingredients

3. Once the coconut cream is cooled to room temperature, add the chia seeds to a jar, followed by the coconut cream and the rest of the ingredients and stir

4. Leave for 2 hours at room temperature or overnight in the fridge 

5. Add crushed walnuts to serve for extra protein, healthy fat and texture

Tip: make this in a jar for a portable breakfast / snack the following day. 

Using creamed coconut rather than coconut milk, adds a thicker texture and sweeter flavour - so no additional sweeteners are needed. It’s also made from pure coconut, so there’s no added nasties which can be found in some coconut milks. 

Why it’s gut-loving:

• Blackberries and lemon are packed with antioxidants such as vitamin C to support skin, digestive and cellular health.

• Blackberries, chia seeds and creamed coconut are rich in fibre to support digestive health, plus the elimination of toxins and excess hormones from the body.

• The quality fats from creamed coconut and the protein from chia seeds support blood sugar regulation, satiety, metabolism and hormone balance.

Enjoy!