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Banana Coconut and Chia Pudding

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Banana Coconut and Chia Pudding

Banana Coconut and Chia Pudding

This is a nice simple banana coconut and chia pudding that I like to make. It only takes a few minutes to prepare and then you can leave it in the fridge overnight or for a couple of days. I make enough to get 4-5 serves from a single batch. It’s delicious, quick and easy.

Serves 4-6 or more if you want smaller portions.

Ingredients

  • 200grams chia seeds
  • 250ml coconut milk
  • 250ml coconut water
  • 2 large bananas (frozen or fresh)
  • 50grams of slivered almonds
  • 4 tablespoons of maple syrup or honey to sweeten
  • 50 grams of frozen raspberries
  • 50 grams of frozen mango

Directions

Base preparation 

  1. In a bowl squish the bananas until you have a nice paste like consistency. If they were frozen defrost them first.
  2. Add the chia seeds and stir.
  3. Add the coconut milk and coconut water.
  4. Stir in the almond slivers.
  5. Stir in the maple syrup.
  6. Spoon the ingredients into each container and cover with plastic wrap to place in the fridge. I use rocks glasses as my serving container you could also use ramekins.  Be sure to leave some space for the topping when you’re serving.

Topping

  1. Once the containers have been in the fridge for a minimum of 3 hours (I prefer overnight) they are ready to serve.
  2. Slightly defrost the raspberries and mango by either leaving them out for 30 minutes or putting them in the microwave for 30 seconds on high.
  3. Spoon the topping onto the pudding and its ready to serve.

Notes: You can mix it up by changing the toppings or adding or removing things from the base pudding. I have seen a few with berries in the base mixture or even vital greens. It’s up to you how you make the base pudding.

Simple Seafood Laksa Recipe

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I’ve been pretty busy lately so I’ve been looking for quick delicious meals that I can make in under half and hour. A favourite at the moment due to the cold weather is a simple seafood laksa recipe I have honed. This doesn’t take long to prepare and doesn’t take long to cook and its delicious.

Prep Time: 5 mins
Cook Time: 10 mins
Serves: 4 Adults

Ingredients

  • 1 jar of laksa paste (I use a Valcom Paste Laksa 230g jar)
  • 1 Can of coconut milk (lite or full up to you)
  • 1/2 cup of water
  • 1 packet of rice vermicelli (usually 6 individual balls of vermicelli in the pack)
  • 400 grams seafood mix (john west prepackage is decent and well priced)
  • 100 grams mushrooms
  • 1 carrot (decent sized)
  • 1 red or green capsicum
  • 2 bunches bok choy
  • 2 tablespoons olive oil

Optional:

  • 1 stalk with plenty of leaves of coriander for garnish
  • 2 tablespoons of crushed peanuts

Method

Prepare

  • Prepare the rice vermicelli by placing the required amount (4 balls) into a mixing bowl and adding warm water  and let it sit till ready for serving then drain (15 mins or so)
  • quarter the mushrooms
  • slice the bok choy into decent sized pieces
  • slice the capsicum into  pieces about the size of an Australian 10 cent piece
  • julienne the carrot

Cooking

  1. Heat the oil in a wok until its hot
  2. Add the laksa paste and cook until it is fragrant
  3. Add the harder vegetables first and fry for about a minute
  4. Add the can of coconut milk and the water
  5. Add the seafood mix and mushrooms
  6. Bring to the boil stirring occasionally, check to ensure the seafood is cooked. (You know when the fish starts to flake)
  7. 30 seconds before removing it from the heat stir the bok choy through
  8. Let it sit for a few minutes

Serving

Place the vermicelli in the bottom of each deep bowl and then spoon the laksa into the bowls. Place a couple of the coriander leaves on top and a sprinkle of the crushed peanuts (if you want).

Notes

  • If you want to make it hotter you can add chilli paste or fresh chilli to your desired heat level.
  • You can switch the seafood out for chicken of tofu. I’ve done the tofu option many times but I assume the chicken one should work.
  • You can also add more vegetables if you like or remove the meat all together, its all up to what you like.

I don’t have a photo of this just yet, but next time I make it, I’ll make sure it features on my instagr.am.