Coconut Chia Pudding with Blueberry Compote
Method
Prepare the Chia Pudding: In a medium-sized bowl, whisk together the coconut milk, chia seeds, vanilla extract, and 2 tbsp maple syrup or runny honey until thoroughly combined. Let the mixture sit for 5 minutes to allow the chia seeds to begin absorbing the liquid. Stir the mixture again to break up any clumps, ensuring the chia seeds are evenly distributed. Cover the bowl with cling film and refrigerate for at least 4 hours, or overnight, to allow the pudding to thicken to a creamy consistency.
Make the Blueberry Compote: While the chia pudding is chilling, prepare the blueberry compote. In a small saucepan, combine the blueberries, lemon juice, and 1 tbsp maple syrup. Heat the mixture over a medium heat, stirring occasionally, until the blueberries start to break down and release their juices. Cook for about 5–7 minutes, or until the mixture has thickened slightly into a compote.
Assemble the Pudding: Once the chia pudding has set and the compote is ready, divide the pudding into individual serving glasses or bowls. Spoon the warm blueberry compote over the top of each pudding. For added texture and flavour, garnish with fresh blueberries, coconut flakes, or a sprig of mint.
This Coconut Chia Pudding with Blueberry Compote is a delightful balance of creamy coconut richness and tart blueberry sweetness. The chia seeds add texture while providing a boost of fiber and omega-3 fatty acids. Perfect as a healthy dessert or a refreshing breakfast, this pudding is both satisfying and nutrient-dense. Almond Flour Chocolate Tart with Avocado Mousse
Nutrition Facts
Per serving
