Coconut And Chia Seed Pots
10m prep 0s cook 1h 10m ready
A creamy, coconutty chia seed pudding sweetened with honey and topped with toasted coconut and raspberries. Perfect as a dessert or breakfast.
Nutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 138 mg
- Iron: 3.61 mg
- Magnesium: 113 mg
- Phosphorus: 285 mg
- Potassium: 449 mg
- Zinc: 1.84 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 70 g chia seeds
- 400 ml canned light coconut milk
- 3 tbsp runny honey
- 1 tsp vanilla extract
- 3 tbsp unsweetened desiccated coconut
- toasted coconut flakes
- raspberries
Let's Cook
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Step 1.
In a bowl, combine 70g chia seeds, 400ml canned light coconut milk, 3 tbsp runny honey, 1 tsp vanilla extract, and 3 tbsp unsweetened desiccated coconut. Stir well to mix all ingredients together.
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Step 2.
Let the mixture stand for 10 minutes, stirring occasionally to prevent clumping. The chia seeds will begin to swell and thicken the liquid.
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Step 3.
Divide the mixture evenly among 4 ramekins or serving glasses. Transfer to the refrigerator and chill for at least 1 hour, or up to overnight, until the mixture is set to a pudding-like consistency.
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Step 4.
Before serving, garnish each pot with toasted coconut flakes and a handful of fresh raspberries.
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