We eat eggs for breakfast every single day of the week, which as much as I like, is a bit of a shame because breakfast foods are the most fun to cook in my opinion (albeit not on a busy weekday morning). To get around this, a slightly more elaborate Sunday breakfast tradition has arisen: so far, dutch babies swathed in lemon curd (recipe coming soon), potato pancakes with spiced yogurt (made from leftover mashed potato from the previous night), oatmeal with jammy cinnamon apples, and buckwheat pancakes with a speedy strawberry compote – all quick, easy and entirely doable with just a little prior planning.

Frozen berries which are now available at most super markets are always a staple in my freezer and make quick compotes and syrups a breeze to throw together. Seasonal fruits are a good option for this too and recipes can almost always be altered to use what’s available. Mangoes are always at the very top of that list in the summer. At the end of this fleeting season and when the imam pasands are at their sweetest, I’ll buy at the market in bulk, gorge on as many as I can and freeze the remaining until the next season comes around. That way, I can whip up a mango dish in mid-November like it ain’t no thing.

Wholemeal flours like buckwheat are great to have around to make breakfasts healthier.  As are almond and oat flours (basically finely ground in a blender). Add a few teaspoons into your pancake batter to make it more flavourful and wholesome.

A few weeks ago, I tried making coconut butter in my blender which flopped terribly. To try and salvage that, I made coconut milk with it. Which is how the inspiration for this pudding came along – the freshly squeezed coconut milk in my fridge and the last batch of frozen mangoes from last year that I had lurking around the freezer compartment. A chia coconut pudding is no revelation, but this combination with the mango compote on top is hands down my favourite way to eat this.


Servings: 2


  • 1/2 cup chia seeds
  • 1 1/2 cups light coconut milk
  • Fresh mango, to serve (optional)

Mango compote:

  • 1 fresh/frozen mango, cubed
  • Sugar, to taste (I used brown)


  • Add chia seeds to a bowl. Whisk in the coconut milk. Cover and refrigerate overnight or for at least 6 hours.
  • If the chia pudding appears to be too thick the next day, loosen with a bit of water. (Heating it slightly helps remove any lumps.)
  • To make the compote, add fresh/frozen mango and sugar to a saucepan. Cover and cook until it starts to thicken, about 6-8 minutes. Break up the mango pieces with a spatula as it cooks.
  • To serve, layer the chia pudding and mango compote into glasses. For a simpler option, just spoon the compote over the chia and serve. Top with fresh mangoes.

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