Blackcurrant and coconut nice cream with chia pudding and mango

Blackcurrant and coconut nice cream with chia pudding and mango

By
From
Guilt-Free Nice Cream
Serves
1
Photographer
Jacqui Melville

Chia pudding is a great make-ahead breakfast; the perfect start for mornings when we are rushed off our feet but want something filling and delicious. Prep the pudding the night before, then when ready to serve, top with blackcurrant and coconut nice cream and lots of fresh mango for a beautiful breakfast.

Ingredients

Quantity Ingredient

For the chia pudding

Quantity Ingredient
1 tablespoon chia seeds
125ml almond milk
1 tablespoon desiccated coconut
1 teaspoon maple syrup

For the blackcurrant and coconut nice cream

Quantity Ingredient
2 bananas, peeled and frozen
125ml tinned coconut milk, chilled (thick part only)
60g blackcurrants
1 teaspoon vanilla extract
1 tablespoon agave syrup (optional)

Topping

Quantity Ingredient
1/2 fresh mango

Method

  1. Place all the chia pudding ingredients in a bowl, stir together and pop in the fridge for about 4 hours, or overnight.
  2. Put the ingredients for the nice cream in a food processor and blend until thick and creamy, scraping down the sides every 30 seconds. Process until the mixture becomes completely smooth and has the consistency of soft-serve ice cream.
  3. When ready to eat, layer the blackcurrant and coconut nice cream, chia pudding and mango in a tall glass and serve immediately.
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