The breakfast edit 14

Cocoa Chia Pudding with
Raspberries and Skyr

Make cocoa chia pudding with raspberries and skyr, from the first ingredient to the finished breakfast.

1 serving · 6 ingredients · 3 steps

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Cocoa Chia Pudding with Raspberries and Skyr, plated and ready to serve. — The finished breakfast. Cocoa Chia Pudding with Raspberries and Skyr

The ingredients for cocoa chia pudding with raspberries and skyr arranged separately on a dark worktop: chia seeds, semi-skimmed milk, cocoa powder, skyr, raspberries, granulated sweetener. — Gather your ingredients. 25 g Chia seeds. 150 ml Semi-skimmed milk. 2 tsp (6 g) Cocoa powder. 100 g Skyr. 80 g Raspberries. To taste Granulated sweetener

Cocoa Chia Pudding with Raspberries and Skyr, preparation step 1: Whisk the cocoa into a splash of the milk to make a paste, then whisk in the rest of the milk. Cocoa dropped straight into cold milk stays in lumps. — Step 1. Whisk the cocoa into a splash of the milk to make a paste, then whisk in the rest of the milk. Cocoa dropped straight into cold milk stays in lumps.

Cocoa Chia Pudding with Raspberries and Skyr, preparation step 2: Stir in the chia and sweetener, stir again twice over the next ten minutes, then cover and refrigerate overnight. — Step 2. Stir in the chia and sweetener, stir again twice over the next ten minutes, then cover and refrigerate overnight.

The finished cocoa chia pudding with raspberries and skyr. — Step 3. In the morning spoon the skyr over the top and add the raspberries, crushing a few into the skyr.

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