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Nespresso Arpeggio coconut and chia seed pudding with blueberries and pistachios

Name: Nespresso Arpeggio coconut and chia seed pudding with blueberries and pistachios
Yield: 2 portions
Ingredients: 1 ½ cups Coconut milk; 4 Tbsp Chia seeds (Main); 2 tsp Agave syrup; ½ cup Blueberries, fresh or frozen, or use more to taste (Main); 20 g Mixed nuts, including pistachios; 2 Tbsp Coconut shreds; 25 ml Espresso coffee, a ristretto shot of Nespresso Arpeggio Grand Cru

makes 2 portions

Bite

As part of the Nespresso Breakfast Campaign, Nespresso Culinary Ambassador Josh Emett has created exclusive breakfast recipes suited to the five popular morning personality types, and Grand Cru coffee to match. Josh says this chia seed pudding is "fantastic for those who like to exercise in the morning - if you're a Mover, grab this and go. It's a fast and healthy hit that can be prepared the night before."

See the bottom of the page for more morning types with Josh's breakfast dishes to match.

Ingredients

1 ½ cups	Coconut milk
4 Tbsp	Chia seeds (Main)
2 tsp	Agave syrup
½ cup	Blueberries, fresh or frozen, or use more to taste (Main)
20 g	Mixed nuts, including pistachios
2 Tbsp	Coconut shreds
25 ml	Espresso coffee, a ristretto shot of Nespresso Arpeggio Grand Cru

Directions

Place the coconut milk, chia seeds and agave syrup in a sealable container. Mix well and leave in the fridge overnight.
In the morning extract a 25ml ristretto shot of an Arpeggio Grand Cru, stir it through with a touch more coconut milk, if needed, to achieve the desired consistency.
Then add the blueberries, coconut and nuts.
Serve in a glass with extra blueberries and nuts on top.