John Myers
Ingredients for 3 servings:
- 3 bananas, very ripe
- 300 g blueberries
- e.g. almond milk (almond drink) or milk
- 500 ml coconut milk
- 6 tbsp chia seeds
- 1 tbsp, heaped xylitol (sugar substitute)
- some cinnamon
- some vanilla, ground.
Instructions
Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes
also vegan possible and very tasty
Cut the bananas into pieces and freeze, preferably overnight (although 4 hours is also enough). Freeze the blueberries as well. Make the chia pudding the evening before (4 hours is also enough here). To do this, stir the chia seeds into coconut milk or other milk, add Xucker, cinnamon, and vanilla, and taste for enough sweetness. Stir occasionally for the first half hour to prevent lumps from forming. Refrigerate overnight. The next day, put the frozen bananas and berries in the blender, add almond milk or other milk (I used about 120 ml), and blend on high until a creamy consistency is achieved. Press down repeatedly with a pestle; the blender can be a bit sluggish at first. If the bananas aren’t sweet enough, add a little more sweetener. In the meantime, take the chia pudding out of the fridge and prepare the glasses. Now fill the bowls with alternating layers of chia pudding and nice cream.
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