Chia pudding with coconut milk, yogurt and fruit coulis.
Usually, I’m not much of a fan of small seeds… (I’ll leave that to my Food for Love girlfriend ^^) but after hearing so much about chia seeds (pronounce “kia” otherwise it feels weird…), said that I had to taste well to get my idea before deciding that it is not for me ^^
As usual, for this kind of product, I went to do my shopping across the Rhine where the prices are much nicer and I found my 250g packet of chia seeds for less than € 2 (at Kaufland for those that interests;))! For the recipe, I took a look at Pinterest for inspiration and that’s where I spotted Emilie Murmure’s pretty picture of chia seed parfait .
So is it good ?? you are wondering… in fact, I admit that the seed itself has no taste but the texture it gives to coconut milk when it swells is really very interesting. I really liked the slightly jellied side and the crunchy little seeds to the bite, in short, yes I liked it and I am thinking of testing other recipes with different vegetable milks (with almond milk that tempts me well ^ ^). Are you interested in the recipes?
For the Chia pudding
- 4 tbsp. tablespoons chia seeds
- 250 ml coconut milk
- 1/2 tsp. vanilla coffee powder
- 1 tbsp. tablespoons agave syrup
For the red fruit coulis
- 200 g raspberries
- 200 g pitted apricot
- 16 cl water
- 2 tbsp. tablespoons granulated sugar unrefined
- 250 g plain or vanilla yogurt , coconut, …
- fresh fruits
- Put all the ingredients for the pudding in a bowl and mix well so that the chia seeds do not stay at the bottom. Place in the refrigerator and let stand 30 minutes.
- Prepare the coulis by putting the fruit in a high container, add 8 cl of water and 1 tablespoon of sugar to each and mix in a hand blender. Reserve in the fridge.
- Prepare the vermin by alternating the chia pudding, the coulis and yogurt. Finish by covering with fresh fruit.