- 300 ml coconut milk
- 3 tbsp desiccated coconut
- ½ tsp vanilla bean paste
- 50 g chia seeds
Prepare chia pudding by combining coconut milk, chia seeds, vanilla bean paste and desiccated coconut. Mix well and leave it in the fridge to thicken.
- 1 agave nectar
- 1cm piece of ginger
- 1 tsp almond butter
- 50 ml coconut cream
- 2 tbsp agave nectar
- 2 passion fruits
Place peeled mango, ginger, almond butter, coconut cream and agave syrup in a blender and blitz until smooth. Transfer to a bowl and stir in passionfruit pulp and seeds.
- 100 g almond butter (for serving)
- 1 passion fruit (for serving)
- 2 tbsp unsweetened coconut flakes (toasted, for serving)
Once the chia pudding has thickened layer it with greek yogurt and fruit purée in bowls or jars. Top with coconut flakes, passion fruit and serve.