Chia pudding with coconut milk and berry compote
This weekend is such great weather - sun and pleasantly warm temperatures. That's how I like it. You suddenly feel like something fruity - preferably in combination with coconut - the ultimate.
Since I wanted to “clean up” our freezer little by little anyway, this recipe idea came at just the right moment. In my opinion, frozen raspberries are wonderful for compote. Have you ever eaten chia pudding? If not, you should definitely try this recipe.
Tastes absolutely delicious, keeps you full for a long time, is super easy to prepare, looks great and is also incredibly healthy - omega-3 fatty acids, olé.
And if you're looking for a to-go breakfast (e.g. for the office) - then you've definitely come to the right place. You can take the pudding with you in a wake-up or screw-top jar.
Preparation: 15 minutes
Waiting time: 2 hours
3 tbsp chia seeds
130 ml coconut milk
130 ml plant drink eg oat or almond milk
1 tsp maple syrup
75 g frozen raspberries (or fresh)
1 tbsp maple syrup
1 pinch of cinnamon
2 tbsp granola
2 tbsp raspberries
Mix all the ingredients for the chia pudding and stir until everything is well distributed. Then pour the liquid into two glasses (e.g. small jars), close with a lid and place in the fridge for at least 2 hours (preferably overnight).
For the berry compote, put the frozen raspberries in a saucepan together with the maple syrup and simmer gently over low heat until you get a viscous mixture. Then leave to cool and refrigerate.
Pour the cooled berry compote onto the hardened chia pudding and serve with granola or fresh berries, for example. Alternatively, you can also build individual layers of chia pudding, granola and berry compote - it's a bit more complex, but in the end it's a feast for the eyes. 🙂