Creamy coconut and chia seed breakfast pudding from My Petite Kitchen Cookbook: Simple Wholefood Recipes by Eleanor Ozich

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Hellyloves2cook on December 25, 2015

    I made this for a dessert. I used raw agave syrup and mix of coconut milk and almond milk. Left in the fridge for 7 hours. Served in glasses with poached rhubarb and a little coconut yoghurt on the top and sprinkled with slivered almonds. ooh... delicious and hit the right spot.

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