Chia seed pudding has become the Instagram darling dish of healthy hipsters. And we can see why — it’s so easy to prepare that even a five-year-old could do it. It’s also photogenic adorned with fruit, and the vitamin-laden seeds swell into fun-to-eat jelly-like little orbs when soaked in liquid. This version steeped in milk, then topped with bananas and finished off with a drizzle of gula melaka syrup and coconut oil tastes surprisingly like the real thing. Coconutty, caramelly, wobbly and yum. Prepare it the night before for a quick breakfast or dessert. This recipe also works very well with avocados in place of bananas (tastes sort of like the Indonesian avocado shake).
1 cup fresh milk or unsweetened nut milk
4 tbsp chia seeds
2 tsp gula melaka syrup, plus 1 tsp for drizzling
2 bananas, sliced
2 tsp organic cold-pressed coconut oil
• In a bowl, whisk milk, chia seeds and 2 tsp gula melaka syrup till well blended.
• Cover with plastic wrap and chill overnight to set.
• To serve, garnish pudding with sliced bananas and drizzle with coconut oil and remaining 1 tsp of gula melaka syrup.