Make this chia pudding the night before with milk and yogurt; the next morning, kiwi and lime add bright, tangy fruit, while toasted coconut brings a crunchy bite. It’s a simple breakfast that’s soft and creamy without being heavy or overly sweet.
Chia seeds absorb liquid and form a soft, gel-like pudding after a few hours. Milk gives the base a light texture; a little yogurt makes it creamier and adds a mild tang. The proportions in this recipe make a firm pudding that you eat with a spoon. Stir the seeds thoroughly into the liquid right away, then stir again after five minutes: this helps prevent them from sinking to the bottom or clumping together. After a night in the refrigerator, the texture will be even and ready to finish.
Kiwi and lime keep the flavor lively. Ripe kiwi is juicy and gently tart, while lime zest adds mainly fragrant citrus oil and the juice makes the topping extra fresh. Spoon the fruit onto the pudding just before eating; that way, the fruit stays fresh and the coconut keeps its crunch. Kiwi is generally easy to find in the Netherlands, though availability and origin vary with the season. Choose fruit that yields slightly to gentle pressure but isn’t mushy.
Toasting coconut takes just a few minutes, but makes a noticeable difference to the topping: the flakes become drier and develop golden-brown edges and a nutty flavor. Use a dry frying pan over medium-low heat and keep an eye on it, because coconut browns quickly. Let the flakes cool before sprinkling them over the pudding. If you’d rather not use coconut, chopped almonds or pumpkin seeds make a crunchy alternative; they do have a different flavor and are not the same ingredient.
You can keep the pudding covered in the refrigerator and store the fruit and coconut separately until serving. Ideally, don’t make it more than three days ahead, so the texture stays pleasant; for opened dairy products, also follow the storage instructions on the package. The quantities are for two servings, but you can easily double them in a larger bowl. For a plant-based version, unsweetened soy drink and plant-based yogurt generally work well. Taste before serving, then add extra maple syrup only if the kiwi is tarter than expected. This pudding is meant to be eaten cold and does not need to be heated.
In a bowl, stir the chia seeds together with the milk, yogurt, maple syrup, vanilla and salt until smooth. Wait 5 minutes, then stir thoroughly again.
Divide the mixture between two glasses or jars, cover and refrigerate for at least 6 hours, preferably overnight.
Toast the coconut flakes in a dry frying pan over medium-low heat. Stir regularly and remove them from the pan as soon as they are golden brown. Leave to cool.
Peel the kiwis and cut them into small pieces. Mix with the lime zest and lime juice.
Divide the kiwi over the pudding and finish with the toasted coconut. Serve immediately.
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