Chia Pudding with Raspberry Compote and Coconut Cream

Chia Pudding with Raspberry Compote and Coconut Cream

Chia seeds contain omega 3, but also, they have high satiating power. They have a very smooth texture and if you combine them with raspberries that have vitamin C and are antioxidants, the result is perfect!

This chia pudding with raspberry compote can work as a breakfast but also as a dessert. Smooth, creamy and silky, your kids will adore it!

 

 Servings: 4   Difficulty: Easy    Time: 30 Min.

Ingredients

• 300 GR RASPBERRIES
• 100 ML APPLE JUICE
• 3 TBSP OF RICE SYRUP
• 5 TBSP OF CHIA SEEDS
• 1 TBSP PHYSILLIUM
• 1 TSP VANILLA EXTRACT
• A PINCH OF SALT

For the coconut cream

• 250 ML COCONUT CREAM
• 1 TSP VANILLA EXTRACT
• 1 TSP MAPLE SYRUP

Instructions

1. Put the washed raspberries in a pan together with the apple juice and a pinch of salt. We let them cook on low heat for 20 minutes. Let cool down and set aside.
2. Add the chia seeds, the psyllium, the vanilla essence and the rice syrup, and wait a few minutes until the chia seeds release the mucilage.
3. Blend all the ingredients together until we obtain a creamy and fresh consistency.
4. Prepare the coconut cream, blending all the ingredients together.
5. In a glass, alternate the compote of raspberries with the chia seeds and the coconut cream.

KITCHEN TIPS: If you’re in a hurry, you can make the same recipe with raw raspberries, on hot summer days it’s great, but do not forget to put a pinch of salt to balance!