Chia pudding with raspberries and coconut milk

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
4 85
When the afternoon low knocks on the office door, invite it in for a pudding! This can be prepared at home and transported in a jar.
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 200 ml Coconut milk
  • 80 g Chia seeds
  • 300 g frozen raspberries
  • 5 TABLESPOONS Agave syrup
  • 1 TABLESPOON Butter
  • 100 g flaked almonds
  • 1 Banana

Directions

  1. 1

    Mix coconut milk with 200 ml water. Add the chia seeds, cover and leave to swell in the refrigerator for at least 12 hours.

  2. 2

    Defrost the raspberries. Mix finely in a tall container with a hand blender. Add agave syrup and mix again briefly. Melt the butter in a pan and roast the almond flakes in it until golden brown, remove.

  3. 3

    Peel and slice the banana.

  4. 4

    Arrange chia pudding in glasses or bowls, add raspberry sauce and decorate with bananas and almonds.

Nutrition Facts

KCAL
440 kcal
CARBS
26 g
FATS
31 g
PROTEINS
11 g