May 14, 2014

Chia Seed Pudding Breakfast Pots with Raspberry Rosewater Sauce

Name: Coconut Milk Chia Seed Pudding Pots with Raspberry Rosewater Sauce
Prep time: 15 min
Ingredients: 1 cup/240ml coconut milk (either regular or light ); 3 Tablespoons/ 63g raw organic honey (divided use) or use pure maple syrup for a vegan version; A pinch of sea salt; 1/4 cup/48g chia seeds (I like to use white for a prettier pudding); 1 cup/140g 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.; 4oz/115g fresh raspberries to top; The zest of about half a lime to garnish

A creamy almost instant pudding made from chia seeds is swirled with a bright and tangy raspberry rosewater sauce and topped with fresh raspberries in this easy make-ahead breakfast/ light dessert.

Coconut Milk Chia Seed Pudding Pots with Raspberry Rosewater Sauce

Found in everything from drinks to snacks and desserts, chia seeds have been having their moment in the lime light as a superfood. It’s hard not to notice these versatile black and white seeds popping up everywhere you look.

Maybe it’s the fact that the nutritionally dense seeds boast a trio of fiber, protein and essential fatty acids in a portable package that’s easy to add to almost anything or that their unique gelling ability keeps you full and satisfied for longer. Of course I can’t help but like the idea that I’m fueling my body with the very same seeds that kept Mayan and Aztec warriors going strong for long days.

Chia Seed Pudding with Raspberry Rosewater Sauce

I’m also particularly partial to the cool, slippery, lumpy, bumpy texture they create when soaked in coconut milk overnight. Chia seed pudding has that same creamy comforting appeal of rice or tapioca pudding but with significantly less effort considering it takes only a matter of minutes to put together and keeps for days in the fridge.

Light, creamy and totally satisfying all at once, it makes an excellent warm weather breakfast or not too sweet dessert/snack that doesn’t require any cooking. A swirl of tart raspberry puree brings color and a burst of freshness to the cool creamy pudding base and a handful of fresh berries tops the whole thing off. A squeeze of zippy lime juice brings the raspberry sauce to life and I like to add a few drops of rosewater for a bit of an exotic undertone, but feel free to leave that out if it’s not your thing.

Coconut Milk Chia Seed Pudding with Raspberry Rosewater Sauce

If I’m having it for breakfast I add a generous dollop of sheep’s milk yogurt to the coconut chia pudding for some gut-friendly probiotics and a little extra protein but if you prefer a dairy-free version an all coconut milk pudding is equally tasty.

Pudding for breakfast? You better believe it.

Have you tried chia seed pudding?

Serves serves 2 to 4

Coconut Milk Chia Seed Pudding Pots with Raspberry Rosewater Sauce

15 minPrep Time

8 hr, 15 Total Time

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Ingredients

1 cup/240ml coconut milk (either regular or light )
3 Tablespoons/ 63g raw organic honey (divided use) or use pure maple syrup for a vegan version
A pinch of sea salt
1/4 cup/48g chia seeds (I like to use white for a prettier pudding)
1 cup/140g 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.
4oz/115g fresh raspberries to top
The zest of about half a lime to garnish

Instructions

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.

Notes

Gluten-Free, Grain-Free, Vegetarian

NOTE: If you prefer a dairy-free paleo and/or vegan version use 1 can/14oz/400ml of coconut milk at the first step instead and omit the yogurt and use maple syrup instead of honey for vegan.

https://gourmandeinthekitchen.com/chia-seed-pudding-breakfast-pots-with-raspberry-rosewater-sauce/

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