- 1/2 cup chia seeds
- 2 cups drinking coconut milk or non-dairy milk
- 1 vanilla bean, seeds scraped
- 1 – 2 tablespoons Organic rice bran syrup
- 1 – 2 tablespoons Melrose Australian Flaxseed Oil
- 300g fresh raspberries
- 1 cup coconut yoghurt
- 2 fresh peaches, sliced
Place chia seeds in a large mixing bowl, add coconut milk (or your favourite non-dairy milk), and mix well with a fork so that there are no clumps. Mix again after five minutes and set aside to naturally thicken for at least 30 minutes.
Add vanilla bean, rice syrup and flaxseed oil, stirring well to combine. Keep in an airtight container, and place in the fridge to chill and thicken further, preferably for a few hours.
When you are ready to serve, divide some chia pudding into serving bowls. Layer with coconut yoghurt, and top with a little more chia pudding. Garnish with fresh peaches and raspberries to serve.