This chia pudding is as simple as it gets - just three ingredients - but tastes incredible and with the addition of a little mint and edible petals to dress them, they look as pretty as a picture.

When we partnered with nutritionist and food as medicine queen Georgia Barnes as Endeavour’s latest ambassador, one of the highlights was getting an exclusive peek behind the scenes into Georgia’s kitchen where she shared with us some of her all-time favourite dishes. 


This chia pudding is as simple as it gets - just three ingredients - but tastes incredible and with the addition of a little mint and edible petals to dress them, they look as pretty as a picture.

Raspberry & Coconut Chia Pudding

Ingredients

400ml coconut milk
2 cups frozen organic raspberries
¼ cup chia seeds
Extra raspberries, mint and desiccated coconut to garnish

Method

  1. Place coconut milk and raspberries in a blender. Process until smooth. Strain mixture through a fine sieve into a jug to remove any seeds.
  2. Add chia seeds to jug. Whisk together and allow to stand for 10 minutes.
  3. Pour mixture into jars, ramekins or glasses. Allow to set in the refrigerator for 2 to 4 hours or overnight.
  4. Remove from fridge. Garnish with raspberries, mint and coconut.
  5. Serve and enjoy!

Posted by Georgia Barnes
Georgia Barnes

Nutritionist, TV personality, cook and Masterchef 2015 grand finalist - for Georgia Barnes food has always been an integral part of her life. Her food philosophy is pretty simple - choose quality produce, be intuitive and add a lot of love, and your food will always be delicious. Georgia studied her Bachelor of Health Science in Nutrition at Endeavour College of Natural Health.

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