Chia pudding in melon bowls

STEP BY STEP

Let's make something delicious.

1. 01

   Leave the chia seeds to soak in the coconut milk for about 3 hours. Sweeten the chia pudding with maple syrup to taste. Stir the coconut yoghurt until smooth and sweeten with maple syrup to taste.

2. 02

   Halve the melons crossways and remove the seeds. Peel the dragon fruit, cut the flesh into slices about 1.5 cm thick and use a flower-shaped cutter to cut out flowers. Rinse the raspberries, pick them over and leave to drain. Wash the cherries and strawberries and pat dry.

3. 03

   Fill the melon halves halfway with coconut yoghurt and chia pudding, then sprinkle each with 2 tbsp crunchy muesli and a few raspberries. Decorate with dragon fruit flowers, cherries and strawberries, then sprinkle with coconut shavings. Finely crush the dried raspberries and sprinkle them over the crunchy muesli.

4. 04

   Garnish each filled melon half with a chocolate wafer roll and serve.

5. 05

   Tip: To colour the chia pudding, stir in an additional 1 tsp spirulina powder. The chia seeds can also be soaked the evening before, allowing them to swell further and giving the pudding a smoother texture. Crunchy muesli that already contains dried raspberries also works well.