Ingredients
Scale
- ½ cup chia seeds
- 1 can (13.5 oz) coconut cream or milk
- 3/4 cup water
- ½ cup condensed milk
- 1 cup strawberries
- 1 cup blueberries
- 1 cup nate de coco (coconut jelly)*
- 8 tablespoons fruity pebbles or other crunchy cereal
Instructions
- In a medium bowl or tall mixing glass, mix together the chia seeds, water, and coconut milk. The chia seeds are very light so you need to mix well. After a couple of minutes, mix again to make sure all of the chia is soaking in the coconut milk and there are no pockets of dry grains.
- Let the chia seeds continue absorbing the liquid and thickening, about 15 minutes.
- In the meantime, prep the fruit:
- Wash the strawberries. Next cut off the stems of the strawberries and cut into quarters. Set aside.
- Wash the blueberries and set aside.
- Use 4 clear wine glasses or small clear bowls for your puddings. At the bottom of each cup put 2 tablespoons each of the nate de coco, chopped strawberries, and blueberries.
- Evenly pour the chia pudding on top of the fruit in the four glasses. Next top each pudding with 2 tablespoons of nate de coco, strawberries, and blueberries.
- Cover the chia pudding with plastic wrap and refrigerate for several hours or overnight.
- When ready to serve, pour a couple of tablespoons of condensed milk on top of the pudding and top with the fruity pebbles.
- Then mix-mix (halo halo) and enjoy.
Notes
*Nato de coco, little cubes of coconut jelly, can be found in Asian markets. You can also use any of the flavored ones used for bubble tea.
*This pudding chills up firm. If you prefer a looser, softer pudding, increase the water to 1 cup.
Keywords: halo halo, chia, chia pudding, healthy breakfast, filipino food