Coconut chia pudding with yogurt & balsamic raspberry compote

Coconut chia pudding with yogurt & balsamic raspberry compote
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I get the feeling that people are becoming less scared of chia and that they are appreciating it more and more. I personally use it in everything in the morning. I like the taste, texture (some do, some don’t), and its health benefits.

I had some coconut milk left over from a sauce I made yesterday, and instead of wasting it, I used it to soak and expand the chia seeds, which was a perfect solution! 

To add a fruity kick, I decided to make a quick and easy raspberry compote. I noticed some balsamic vinegar I’d left out on the counter, and decided to add a splash to take this breakfast recipe to the next level.

I made an extra jar to save for tomorrow morning, and if the texture gets too thick, I’ll add a spoonful of yogurt. 

  • ServesServes 2
  • Prep time5 min
  • Cook time-
  • Timeout20 min
  • FreezingNe se congèle pas.

Inspiration

Ingredients

  • 1 1/3 cup canned coconut milk
  • 1/4 cup white chia seeds (black chia seeds work equally well, but I prefer the white for aesthetic reasons)
  • 1/2 cup Activia plain yogurt (or two single-serving cups)
  • 1 tablespoon maple syrup
  • 6 oz (1 pint) raspberries
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon sugar
  • 1/2 teaspoon balsamic vinegar
  • Grated coconut, for serving

Steps

  1. In a bowl, combine the coconut milk and chia seeds. Refrigerate for 20 minutes.
  2. Pour into a blender and add the yogurt and maple syrup. Pulse for 1–2 minutes. Transfer to two bowls. Set aside.
  3. In another bowl, mash the raspberries with vanilla extract, sugar, and balsamic vinegar (I use my fingers).
  4. Serve over the coconut pudding.
Recipe published on August 19, 2018