This is a really delicious recipe that makes a great breakfast, snack or dessert and is courtesy of Nikolett Toth, ambassador for Meko 100% pure coconut water. I have tried this pud myself and it is very indulgent and will certainly tickle your taste buds!
Nikolett Toth is a holistic nutritionist, personal trainer, health coach and blogger. She was born and raised in Budapest, Hungary, but as a young adult relocated to the USA, then moved to Australia to complete her natural medicine studies.
She chose the field of nutritional medicine after experiencing the power of nutrition first hand. Adopting a whole foods-based diet helped her cure the digestive problems she was suffering from and stabilised her ever-changing weight.
She began a journey to help others do the same. As her passion grew in nutrition, she realised how important exercise was for optimal well-being, and decided to expand her knowledge to the field of fitness by becoming a personal trainer.
Her passion is to empower people to create a healthy body they love!
1/2 cup chia seeds
1 cup Meko coconut water
3/4 cup frozen raspberries
1/2 cup light or full-fat coconut milk
1 tsp. maple syrup (optional for sweetness)
Mix chia seeds and the coconut water in a bowl, and soak for at least 10-15 minutes (Until it forms a gel-like consistency).
Using a hand blender mix coconut milk, raspberries and maple syrup.
In a glass or glass jar scoop in quarter of the chia mixture, then top with a layer of raspberry sauce. Repeat for the last half of the mixture and in a second dish.
Serve chilled and top with shredded coconut, nuts and raspberries.