BLACKCURRANT AND COCONUT NICE CREAM WITH CHIA PUDDING AND MANGO

Serves 1

For the chia pudding:

1 tbsp chia seeds • 125 ml (4 fl oz) almond milk
1 tbsp desiccated coconut
1 tsp maple syrup

For the blackcurrant and coconut nice cream:

2 bananas, peeled and frozen
125 ml (4 fl oz) tinned coconut milk, chilled (thick part only)
60 g (2 oz/½ cup) blackcurrants • 1 tsp vanilla extract
1 tbsp agave syrup (optional)

Topping:

½ fresh mango

Chia pudding is a great make-ahead breakfast; the perfect start for mornings when we are rushed off our feet but want something filling and delicious. Prep the pudding the night before, then when ready to serve, top with blackcurrant and coconut nice cream and lots of fresh mango for a beautiful breakfast.

Place all the chia pudding ingredients in a bowl, stir together and pop in the fridge for about 4 hours, or overnight.

Put the ingredients for the nice cream in a food processor and blend until thick and creamy, scraping down the sides every 30 seconds. Process until the mixture becomes completely smooth and has the consistency of soft-serve ice cream.

When ready to eat, layer the blackcurrant and coconut nice cream, chia pudding and mango in a tall glass and serve immediately.