Chia seeds take up as much as ten times their own weight in liquid, and that is the entire recipe. Stir them into the coconut milk, wait ten minutes, stir again and put it away. That second stir matters, otherwise everything sinks to the bottom and you get a layer of seed with liquid above it.
Stir the chia seeds into the coconut milk with the maple syrup.
Divide between two glasses and stir well again after 10 minutes.
Cover and chill for at least 4 hours or overnight.
Dice the mango and spoon it onto the pudding with coconut and lime zest.
Any soft fruit works, but mango and coconut belong together. Lime zest over the top makes it less sweet and far fresher. Chia pudding keeps three days in the fridge, so make a bigger bowl and spoon out a portion each morning. Add the fruit only just before eating.
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Put it together in the evening and wake up to a creamy, filling breakfast bowl of oats, yoghurt and sweet berries. Handy for busy mornings, and every bit as good as a dessert.
Eggs gently poached in a spiced tomato and pepper sauce, seasoned with cumin and paprika. A Middle Eastern breakfast, or dinner, that warms you right through.
Light little pancakes with the natural sweetness of ripe banana, finished with a generous drizzle of honey. With just a handful of ingredients this sunny breakfast is on the table in a quarter of an hour.
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