Ingredients
- 400 ml tin full-fat coconut milk, or 300 ml coconut milk plus 100 ml water for a lighter pudding
- 1 tsp ground turmeric
- ½ tsp ground ginger, or 1 tsp freshly grated ginger
- ½ tsp ground cinnamon
- A good pinch of black pepper
- 1 tsp vanilla extract
- 1–2 tsp maple syrup or a few drops of stevia (use stevia or monk fruit for keto)
- 5 tbsp chia seeds
To serve
- Toasted coconut flakes
- A few raspberries or blueberries
- Chopped pistachios
Method
- Whisk: whisk the coconut milk with the turmeric, ginger, cinnamon, pepper, vanilla and sweetener until smooth and golden.
- Add the chia: stir in the chia seeds, leave for 5 minutes, then stir again to break up any clumps.
- Set: divide between two glasses or jars, cover and chill for at least 2 hours, or overnight, until thick and spoonable.
- Serve: top with coconut, berries and pistachios.
Why it's good for you: Turmeric's main active compound, curcumin, has been widely studied for its anti-inflammatory effects. It is poorly absorbed on its own, but black pepper and the healthy fats in coconut milk help the body take in far more of it. Chia seeds add omega-3 fats and plenty of fibre.
Good to know: For keto, use an unsweetened sweetener and keep the berries to a small handful.
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