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

4 u 10 minVoor 6Nutri-Score B€€
van @choosingchia2 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • chia seeds (divided between the six puddings)Voorraadkast180 g
  • coconut milk (full-fat, for the coconut pudding)Voorraadkast400 ml
  • milk (any milk of choice, divided between the puddings)Zuivel1,2 liter
  • mango (peeled and cut into chunks)Groente en fruit2 stukken
  • espresso coffee (brewed and cooled)Dranken120 ml
  • blueberries (fresh or frozen, plus extra to top)Groente en fruit150 g
  • matcha powder (sifted)Voorraadkast10 g
  • raspberries (fresh or frozen, plus extra to top)Groente en fruit150 g
  • maple syrup (or honey, to taste)Voorraadkast90 ml
  • vanilla extractVoorraadkast10 ml

per portie

Voedingswaarden

326kcal

Koolhydraten
32 g
Eiwitten
10 g
Vetten
18 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom ×6
  • Garde
  • Blender
  • jar

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 8
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