RASPBERRY + COCONUT CHIA PUDDING
SERVES 4 | GLUTEN FREE | DAIRY FREE | VEGAN
This recipe is so simple, I’m not even sure if it’s qualifies as cooking! It’s pretty much a 2 ingredient smoothie with some seeds mixed in and before you know it, you’ve got this lush, pot-set pudding that’s completely guilt free. Top with additional ingredients if you wish, but I like to keep it super simple with fresh raspberries. Another meal-prep friendly recipe if that’s your jam!
400 ml coconut milk
2 cups frozen organic raspberries
¼ cup chia seeds
Fresh raspberries to garnish
Place coconut milk and raspberries in a blender. Process until smooth. Strain mixture through a fine sieve into a jug to remove any seeds.
Add chia seeds to jug. Whisk together and allow to stand for 10 minutes.
Pour mixture into jars, ramekins or glasses. Allow to set in the refrigerator for 2-4 hours or overnight.
Remove from fridge. Garnish with raspberries. Serve chilled and enjoy!