This recipe sits somewhere in between a dessert and a breakfast. It has a gelatinous texture similar to that of sago and is creamy like rice pudding, without all the sugar and fat. What makes it even more wonderful is that it is very quick to prepare. Simply throw all the ingredients into a container, stir and place into the fridge and overnight the chia seeds absorb the liquid so that come morning all that is left to do is garnish and serve.
If coconut is not your thing then you can easily leave it out and replace it with milk. Swap out the cows milk for whatever milk you prefer if you want it to be dairy free and experiment with flavour combinations to suit your mood. I have to admit I made a chocolate version of this using a couple of generous tablespoons of dutch press cocoa and it was absolutely delicious without being too sweet.
Here’s to having fun and experimenting with breakfast!