Ingredients
180g Greek yoghurt
2-3 tbsp chia pudding (recipe below)
Small handful of fresh berries
2 tbsp Beerenberg Passionfruit Curd
¼ cup granola
1 tbsp flaked coconut
2 tsp honey, to drizzle
Chopped pistachios, roughly chopped (optional)
For the Chia Pudding:
¼ cup chia seeds
1 cup milk of choice
1 tsp maple syrup
½ tsp vanilla extract (optional)
Directions
Spoon the yoghurt into your bowl. Add a few spoonfuls of chia pudding on top or gently swirl it through the yoghurt. Scatter over the berries.
Dollop the passionfruit curd across the top. Sprinkle over the granola and flaked coconut for crunch. Finish with a drizzle of honey and a sprinkle of pistachios (if using).
For the Chia Pudding (Serves 2-3):
In a jar or bowl, combine the chia seeds, milk, maple syrup and vanilla.
Stir well, then let sit for 5 minutes before stirring again to prevent clumping.
Cover and refrigerate for at least 2 hours, or overnight, until thick and creamy.
