Pineapple Breakfast Pudding
Pineapple Pudding
Today I show you how to make a quick and easy pineapple breakfast pudding – this is smooth and creamy and would make a great yoghurt alternative. It is light and fresh and a quick start to the day. It is also great spooned over the top of oats or fruit salad. You could also use it as a vegan dessert cream! The options are endless 🙂 This breakfast pudding recipe is eggless and dairy free… which means it’s also totally plant based and cholesterol free!
Servings Prep Time Passive Time
8serves 2minutes 5-10minutes
  1. Measure your milk into a mixing bowl.
  2. If you don’t like chunky pudding, blend pineapple pieces and juice till smooth.
  3. Add pineapple mixture to bowl.
  4. Add vanilla extract and mix together.
  5. Add 1 – 2 tsp guar gum. Amount used will depend on how thick you like your pudding.
  6. Spoon into a serving bowl or put on top of fruit salad/cereal etc and top with chia seeds and a sprinkle of coconut sugar. YUM!
  7. IMPORTANT NOTE: You must make sure that the guar gum is totally mixed in and that you do not eat too much of it in one go because it is binding. You MUST mix the guar gum TOTALLY or it can bind up in the intestines! A good tip is to blend all the ingredients up and then let it set to make sure you have no lumps that have not been dissolved properly 🙂 OR USE A FROZEN BANANA TO NATURALLY THICKEN 🙂