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RECIPE: Coconut Raspberry Chia Pudding


 I think the time has come that I create an extra category for everything with coconut? But my love is just endless. Since, Summer has begun and we reached 30 degrees last week, I crave more and more cold breakfasts in the morning and since I do not own a good blender (yet) that can blend ice for Acai bowls and smoothies, most of the days I eat chia pudding. Because, is there anything better than having breakfast ready waiting for you in the fridge? Especially when you work full-time and those extra 20 minutes in bed are life-savers. And since the raspberries in our garden are ripe, I decided to make my favourite chia pudding with some homegrown raspberries and coconut flakes All I need now for the perfect start of the day is a big cup of coffee!



For 2 portions

x 100g chia seeds
x 400ml of coconut milk or coconut rice milk, depending on how “heavy” you want it to        have. But you can use any kind of milk if you want.
x 250g of raspberries
x 2 tbsp. of maple syrup
x coconut flakes, extra raspberries, nuts or any other kind of topping you want to add

In a jar mix the chia seeds and the coconut milk or liquid, put the lid on top and shake it or stir it, so that you do not have any lumps of seeds. After some stirring or shaking, just put it in the fridge and leave it overnight. In the morning, just put the raspberries and maple syrup in a pot and bring it to boil. Let it cook until you have a raspberry puree. Put it on top of the chia seed pudding and decorate with some coconut flakes, nuts or other toppings. Enjoy with a nice cup of coffee!




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