Little dairy and egg-free pots of fruit and seeds
You will need (serves 3):
1.5 cup of filtered water
2 to 3 tbsp creamed coconut
3 generous tbsp chia seeds
300 g fresh raspberries
2 to 3 tbsp coconut yoghurt*
1 tbsp honey or maple syrup for a VEGAN version
1 tbsp rose water (I have used Steenbergs Organic Rose Water)
wee pinch of fine Himalayan rock salt (optional)
wee pinch of ground cinnamon (optional)
1. Make the coconut milk. Boil the water, then add the creamed coconut, stir to dissolve. Take the pan off the heat, let it cool down to room temperature. Strain the milk into a glass container and add the chia seeds. Place the container into the fridge to rest, preferably overnight.
2. Whip the coconut yoghurt with the honey. Season with the salt and cinnamon (if using).
3. Fluff up the chia pudding, stir in the coconut yoghurt and the rose water.
4. Rinse the raspberries (reserve a few), put them in a tall glass container and insert a hand held blender and puree. Push the puree through a sieve to catch the seeds and mix the raspberry puree with the chia.
5. Mash the reserved raspberries with a fork and stir into the chia pudding. Pour the mixture into glass dishes (I have used Weck mini mold 200 ml), cover with the lid and put them into the fridge to set for about an hour.
6. Before serving garnish with fresh fruit and mint leaves. Enjoy!
[*] COYO Coconut Milk Yoghurt Alternative, Natural INGREDIENTS: Coconut Milk (99%), Tapioca Starch, Live Vegan Yoghurt Cultures.