Raspberry ripple chia pudding
- Preparation and cooking time
- Prep:
- no cook
- Easy
- Serves 2
Ingredients
- 50g white chia seeds
- 200ml coconut drinking milk
- 1 nectarine or peach, cut into slices
- 2 tbsp goji berries
For the raspberry purée
- 100g raspberries
- 1 tsp lemon juice
- 2 tsp maple syrup
Method
- STEP 1
Divide the chia seeds and coconut milk between two serving bowls and stir well. Leave to soak for 5 mins, stirring occasionally, until the seeds swell and thicken when stirred.
- STEP 2
Meanwhile, combine the purée ingredients in a small food processor, or blitz with a hand blender. Swirl a spoonful into each bowl, then arrange the nectarine or peach slices on top and scatter with the goji berries. Will keep in the fridge for 1 day. Add the toppings just before serving.
