CHIA SEED PUDDING WITH RASPBERRY COULIS

Prsicilla Wollworth

-inspired by the one I ate at Le Pain Quotidian-

I am obsessed with this Chia Seed Pudding, so much so that I have made it several times over the past few weeks! Not only is it utterly delicious but also it's also really easy to make. Chia seed is an excellent source of omega-3 fatty acids and full of minerals, vitamins and fiber and for those who are lactose intolerant, coconut milk is a healthy alternative.

Serves 4 or 2

Ingredients

  • 1 cup of coconut milk
  • 2 tablespoons of chia seed
  • 1 teaspoon shredded coconut
  • 1 teaspoon agave
  • 1 cup of frozen or fresh raspberries

Method

 

  1. Pour the coconut milk in a glass bowl and add the chia seed. Stir till all chia seed is mixed in.
  2. Pour the mix into either two drinking glasses, or 4 smaller glasses, leaving room at the top for the raspberry coulis.
  3. Put the glasses in the fridge and within 15 minutes the pudding should be set.
  4. If the raspberries are frozen; let them defrost for ½ hour or more at room temperature. Add them to a small food processor, and puree them, adding 1 teaspoon of agave to sweeten it up or you can use raw sugar instead.
  5. Remove the chia seed puddings from the fridge when ready to serve and pour the raspberry coulis on the top, sprinkled with some coconut flakes.

Enjoy!

Priscilla Woolworth is the creator of PriscillaWoolworth.com and dedicated to educating the public about learning how to live an eco-conscious lifestyle.  Click here to check out her entire June 2013 Almanac.