- 30g chia seeds
- 200ml coconut milk, plus extra to serve
- 5g coconut flakes
- 10ml maple syrup
- 1/4 pomegranate, seeded
In a medium sized bowl, whisk the chia seeds with the coconut milk.
Place the chia and coconut milk in the fridge for 2,5 hours to allow it to set.
Spread out the coconut flakes on a baking tray and toast in a preheated oven at 160C for about two minutes or until golden.
Remove the chia and coconut milk mix from the fridge (and add more coconut milk for a premier consistency, if you like). Drizzle over the maple syrup and scatter over the pomegranate seeds and coconut flakes.