Coconut chia pudding with yogurt & balsamic raspberry compote
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.
- 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
- In a bowl, combine the coconut milk and chia seeds. Refrigerate for 20 minutes.
- Pour into a blender and add the yogurt and maple syrup. Pulse for 1–2 minutes. Transfer to two bowls. Set aside.
- In another bowl, mash the raspberries with vanilla extract, sugar, and balsamic vinegar (I use my fingers).
- Serve over the coconut pudding.