Coconut Saffron Chia Pudding with Stewed Guava and Banana

A tropical delight!! Coconut chia pudding with aromatic spices, stewed guava and banana, and soaked pumpkin seeds for a delicious and super nutritious breakfast!!! It's quick and easy to make, nutrient dense, and full of vital energy!

Here's the recipe:

Ingredients

• 3/4 Cup fresh coconut milk

•  1/4 Cup Chia seeds

•  1/4 tsp Ceylon cinnamon

•  1/4 tsp Ginger powder

•  Pinch of mineral salt

•  1 tsp Maple syrup

•  3 Saffron strands (gently press the strands in a mortar and pestle or with the back of a spoon to release the flavours and oils)

1. Mix everything together and allow to sit for at least 30 minutes for the chia seeds to bloom and absorb the coconut milk.

Note that you can adjust the thickness of your chia pudding by adding more chia seeds or using less water to make your coconut milk so it's thicker and richer!

Stewed guava and banana:

1. Slice guava and banana.

2. Cook in a pan with virgin coconut oil, a pinch of ginger powder, and clove (or turmeric). Add a tip of water if needed. Stir and cook until the guava and banana start to break down and stick together.

For the pumpkin seeds:

1. Wash and soak pumpkin seeds in water overnight, covered on the counter.

2. Drain and rinse them before using.

   
   

Watch the step-by-step video