Chia Coconut Pudding with Pineapple and Lemon Balm

Ingredients

• 4 tbsp chia seeds (40 g)
• 100 ml unsweetened oat drink (oat milk)
• 200 ml coconut milk
• 4 tbsp shredded coconut (30 g)
• 0.5 baby pineapple (400 g)
• 1 handful lemon balm (5 g)
• 1 tbsp lime juice

Instructions

1. 1.

   Stir chia seeds with oat drink and coconut milk. Cover and let sit in the refrigerator for at least 30 minutes to absorb.

2. 2.

   Meanwhile, lightly toast shredded coconut in a hot pan without fat over low heat for about 2 minutes. Peel and dice the pineapple into small cubes. Wash lemon balm, shake dry, and pluck leaves. Set aside some leaves for garnish. Slice remaining leaves into fine strips and fold them with lime juice into the pineapple cubes.

3. 3.

   Stir the chia-coconut pudding again and divide among glasses. Top with pineapple cubes mixed with lemon balm. Sprinkle shredded coconut on top and garnish with lemon balm leaves before serving.