Raspberry and Chia Pudding
This is a tasty way to try chia seeds if you're a) a lover or b) never tried them before. The combo of raspberry and coconut is a match made in heaven. I find it has enough sweetness from the coconut and raspberry, but if you're used to sweet things then add some sweetness, whichever is your favourite, but preferably natural e.g. coconut sugar, stevia, honey.
- 3 tbsp chia seeds
- 200ml coconut milk
- 2 tsps of your choice of natural sweetener (optional)
- ½ a pack of raspberries
- Unsweetened desiccated coconut
- Start by mixing 3tbsp chia seeds with 200ml coconut milk and leave them to soak for about 10 mins. You could add 2 tsps of your choice of natural sweetener but I find the raspberries and coconut make it it sweet enough.
- Take about ½ a pack of raspberries and crush with a fork. You could add a natural sweetener here as well if desired
- Crush until they look like the texture of a soft jam
- Once the chia seeds have soaked, split them between two serving glasses. You may need to add a little more milk before you do this if they have got too thick as some seem to need more milk than others
- Leave the chia mixture to set for about 10 mins and then split the raspberry between the two glasses in a thin even layer
- Top with some unsweetened desiccated coconut and chill in the fridge for at least 30mins before serving. Enjoy!
ALLERGIES// May contain sulphites depending on the brand coconut you use. Dairy free, Gluten free, Soya free, Tree Nut free.
Low FODMAP// This is suitable for a low FODMAP diet, but some people can find chia seeds irritating to the gut
STORAGE// Can be made the day before, however coconut best added at time of serving. Can easily be doubled.
mouth-watering to share?