Thoroughly stir the chia seeds with the almond milk, vanilla extract and honey in a bowl. Cover and leave to swell in the fridge for several hours or overnight.
Then stir the chia pudding well again. If it's too firm, work in a little more almond milk.
Wash and pick over the berries. Roughly chop the walnuts.
Divide the chia pudding between bowls and top with the berries. Scatter over the walnuts and desiccated coconut.
Leave the bowl to stand briefly so everything comes together and the top gets slightly juicy.
Garnish with fresh mint and serve straight away.
Good to know
This breakfast is simple and unfussy. Creamy, fresh and pleasantly nutty. Good for mornings when you want something already waiting for you.
Swaps
Almond milk → unsweetened coconut milk (more fat, usually a creamier texture); honey → date paste (adds a little fibre too); walnuts → pecans (milder flavour, also unsaturated fatty acids); desiccated coconut → chopped hazelnuts (more vitamin E, nuttier flavour).
Allergens
Contains tree nuts (walnuts and almond milk). For children, it's better served with finely chopped nuts. During pregnancy, well-washed fresh ingredients are important.
