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Six Chia Puddings (Coconut, Coffee, Blueberry, Matcha Latte, Raspberry, Mango)
Petit-déjeuner

Six Chia Puddings (Coconut, Coffee, Blueberry, Matcha Latte, Raspberry, Mango)

4 h 10Pour 6Nutri-Score B€€
par @choosingchia2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • chia seeds (divided between the six puddings)Épicerie180 g
  • coconut milk (full-fat, for the coconut pudding)Épicerie400 ml
  • milk (any milk of choice, divided between the puddings)Produits laitiers1,2 litres
  • mango (peeled and cut into chunks)Fruits et légumes2 morceaux
  • espresso coffee (brewed and cooled)Boissons120 ml
  • blueberries (fresh or frozen, plus extra to top)Fruits et légumes150 g
  • matcha powder (sifted)Épicerie10 g
  • raspberries (fresh or frozen, plus extra to top)Fruits et légumes150 g
  • maple syrup (or honey, to taste)Épicerie90 ml
  • vanilla extractÉpicerie10 ml

par portion

Nutrition

326kcal

Glucides
32 g
Protéines
10 g
Lipides
18 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×6
  • Fouet
  • Blender
  • jar

pas à pas

Préparation

  1. Make the coconut chia pudding

    • Whisk 30 g chia seeds with 400 ml coconut milk, a spoonful of maple syrup and a splash of vanilla in a bowl.
    • Stir well, then set aside to thicken.
    Étape 1

  2. Make the coffee chia pudding

    • Whisk 30 g chia seeds with 200 ml milk, 120 ml cooled espresso and a little maple syrup.
    • Stir until no clumps remain.
    Étape 2

  3. Make the blueberry chia pudding

    • Blend 150 g blueberries with 200 ml milk until smooth.
    • Pour into a bowl and whisk in 30 g chia seeds and a little maple syrup.
    Étape 3

  4. Make the matcha latte chia pudding

    • Whisk 10 g sifted matcha powder with a little warm milk until dissolved.
    • Add 200 ml milk, 30 g chia seeds and maple syrup to taste, then whisk well.
    Étape 4

  5. Make the raspberry chia pudding

    • Blend 150 g raspberries with 200 ml milk until smooth.
    • Pour into a bowl and whisk in 30 g chia seeds and a little maple syrup.
    Étape 5

  6. Make the mango chia pudding

    • Blend half of the mango chunks with 200 ml milk until smooth.
    • Pour into a bowl and whisk in 30 g chia seeds and a little maple syrup.
    Étape 6

  7. Chill the puddings

    • Cover each bowl and refrigerate so the chia seeds absorb the liquid and the puddings set.
    • Stir once after 30 minutes to avoid clumps.
    Étape 7

  8. Serve

    • Top the coconut pudding with mango chunks, the blueberry pudding with blueberries and the raspberry pudding with raspberries.
    • Serve the coffee and matcha latte puddings as they are, or with your favourite toppings.
    Étape 8
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