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Prep Time: 15 minutes

Total Time: 8 hours, 15 minutes

serves 2 to 4


1 cup coconut milk (either regular or light )

3 Tablespoons/ raw organic honey (divided use) or use pure maple syrup for a vegan version

A pinch of sea salt

1/4 cup chia seeds (I like to use white for a prettier pudding)

1 cup frozen thawed raspberries

The juice of 1 lime

¼ to ½ teaspoon rosewater (start with ¼ and add ore if you prefer it stronger)

1 cup/225g plain whole milk yogurt ( I like to use sheep’s milk yogurt) for a vegan version replace the yogurt with one full 400ml can of coconut milk at the initial step instead.

4ozs fresh raspberries to top

The zest of about half a lime to garnish


Combine the coconut milk, 1 Tablespoon of the honey, pinch of salt and chia seeds in a small bowl or jar and stir or shake until blended.

Let stand covered overnight in the fridge to thicken. Stir to incorporate the seeds if they have settled the following morning.

Meanwhile, toss the thawed frozen raspberries with the lime juice and the rest of the honey in a blender or food processor and puree (adding 1 Tablespoon of water if necessary) to create a smooth sauce.

Pass the puree through a fine mesh strainer if desired to remove the seeds. Add rosewater and cover and refrigerate overnight.

The next morning stir together the yogurt and thickened chia coconut milk mixture and spoon the pudding into bowls or glasses; swirling in raspberry puree and topping with fresh raspberries.

Garnish with lime zest and serve with additional runny honey on the side if desired.


Gluten-Free, Grain-Free, Vegetarian

NOTE: If you prefer a dairy-free paleo and/or vegan version use 1 can/14oz of coconut milk at the first step instead and omit the yogurt and use maple syrup instead of honey for vegan.

via Chia Seed Pudding Breakfast Pots with Raspberry Rosewater Sauce | Gourmande in the Kitchen.

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