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Pudding de chia coco - En-tete

Coconut Chia Pudding

This creamy pudding combines chia seeds with coconut milk and raspberries for a fruity treat with a silky texture.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: French
Servings: 1 serving
Author: Marc Winer

Ingredients

  • 250 ml coconut milk canned
  • 3 tablespoons chia seeds
  • 60 g raspberries for the pudding; frozen raspberries can be used
  • 3 raspberries fresh, for garnish and a more attractive presentation
  • 2 tablespoons shredded coconut
  • 1 pinch salt Celtic sea salt or Himalayan pink salt

Optional

  • 1 tablespoon coconut flour only if the pudding is still too runny
  • 1 teaspoon dried rosebuds ground

Variation

  • 1 tablespoon flaked almonds toasted
  • 1 handful pistachios moderate in carbohydrates
  • 0.25 teaspoon ground cardamom or ground cinnamon

Procédé

  • Let the chia seeds soak in the coconut milk (for at least 10 minutes), directly in the small saucepan you will use later. Mix well.
    250 ml coconut milk, 3 tablespoons chia seeds
  • Toast two tablespoons of shredded coconut in a frying pan.
    2 tablespoons shredded coconut
  • Warm the coconut milk with the chia seeds (it should already have thickened a little). Stir well.
  • Add the raspberries. They can be fresh or straight from the freezer. There is no need to let them thaw fully. Set aside a few nice ones for garnish as well.
    60 g raspberries, 3 raspberries
  • Add a tablespoon of rose water and taste. If you are unfamiliar with this flavor, it may take a little time to get used to it. If you would like more, add a second tablespoon.
  • Blend everything with an immersion blender until smooth and creamy. Depending on the coconut milk used (if using thinner milk from a carton), or if using frozen raspberries (which contain a little more water), the pudding may still be a little too runny. If so, add a tablespoon of coconut flour. With fresh raspberries or thick coconut milk, this probably won't be necessary.
    1 tablespoon coconut flour
  • Pour the pudding into a bowl and garnish with toasted coconut, raspberries and, if desired, a few (edible) rose petals.
    1 teaspoon dried rosebuds

Notes

Equipment: Small saucepan (with a handle) (for the pudding), Small PFAS-free frying pan (for the coconut), (Wooden) spoon for stirring.
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