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Start by preparing the chia pudding by mixing the chia seeds, coconut milk, maple syrup / agave and vanilla extract together in a bowl. Let the mixture sit for at least 30 minutes, mix every now and then to avoid big clumps of chia seeds.
While the chia puddings sits, puree your raspberries in a small blender cup or food processor. Reserving a few for that pretty garnish.
Once the chia has thickened, split the chia pudding between small glasses or jars and top with the raspberry puree, coconut chips, raspberries and pomegranate seeds for that little POP of tartness, which goes perfectly with the creamy coconut.
Chia pudding has a similar texture to tapioca pudding, with a creamy texture. Chia seeds themselves are pretty neutral tasting, this makes them a great choice to add to puddings, cereals, muesli or in baking, for that added boost of omegas without altering the taste. So they will take on the flavour of whatever you mix them with.
For this recipe, the chia pudding tastes like creamy coconut, paired with the tart Raspberry puree gives this recipe that vibrant fruity tang and the ‘pop’ from the pomegranate that compliments the richness and creaminess of the coconut chia pudding perfectly.
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