Chia pudding with raspberries and coconut
~7 minno cookingFusionVeganGluten-freeDairy-free
429kcal
9 gprotein
19 gcarbs
29 gfat
20 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 564 | 12 g |
| Emmagetting lean | 27% | 311 | 7 g |
| Jackgrowing | 24% | 272 | 6 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Chia seeds30 g
- Light coconut milk — 400 ml tin½ tin
- Raspberries120 g
- Desiccated coconut (or coconut flakes)10 g
- Maple syrup10 g
- Limes½
- Chia seeds60 g
- Light coconut milk — 400 ml tin½ tin
- Raspberries240 g
- Desiccated coconut (or coconut flakes)20 g
- Maple syrup20 g
- Limes½
- Chia seeds120 g
- Light coconut milk — 400 ml tin1½ tins
- Raspberries480 g
- Desiccated coconut (or coconut flakes)40 g
- Maple syrup40 g
- Limes1
If you can’t get it
- Light coconut milk — 400 ml tin → ordinary coconut milk thinned with water 1:1 — light is only the diluted version, nothing more
- Maple syrup → agave syrup or a teaspoon of sugar dissolved in a little water
Method
- In the evening: shake the tin of light coconut milk hard before you open it. The fat settles at the top and without shaking you would pour out only the thin water from the bottom.
- In a jar mix the chia seeds, a third of the tin of coconut milk, 80 ml of water and the maple syrup.
- Stir, wait 5 minutes and stir again. Without that second stir the seeds set on the bottom into a rubbery disc you’ll never break up.
- Leave it in the fridge at least 6 hours. It’s ready when the pudding is as thick as yoghurt and the individual seeds are translucent with a white centre.
- In the morning toast the coconut flakes 2 minutes in a dry pan, tossing them constantly — they’re thin and there’s about half a minute between golden and burnt.
- Pick over the raspberries and lay them on the pudding.
- Squeeze over the juice of a quarter of a lime and scatter with the toasted coconut flakes. The acidity is essential here — sweet, fatty coconut without it tastes bland and coats the tongue.
- In the evening: shake the tin of light coconut milk hard before you open it. The fat settles at the top and without shaking you would pour out only the thin water from the bottom.
- In a jar mix the chia seeds, a third of the tin of coconut milk, 160 ml of water and the maple syrup.
- Stir, wait 5 minutes and stir again. Without that second stir the seeds set on the bottom into a rubbery disc you’ll never break up.
- Leave it in the fridge at least 6 hours. It’s ready when the pudding is as thick as yoghurt and the individual seeds are translucent with a white centre.
- In the morning toast the coconut flakes 2 minutes in a dry pan, tossing them constantly — they’re thin and there’s about half a minute between golden and burnt.
- Pick over the raspberries and lay them on the pudding.
- Squeeze over the juice of a quarter of a lime and scatter with the toasted coconut flakes. The acidity is essential here — sweet, fatty coconut without it tastes bland and coats the tongue.
- In the evening: shake the tin of light coconut milk hard before you open it. The fat settles at the top and without shaking you would pour out only the thin water from the bottom.
- In a jar mix the chia seeds, a third of the tin of coconut milk, 320 ml of water and the maple syrup.
- Stir, wait 5 minutes and stir again. Without that second stir the seeds set on the bottom into a rubbery disc you’ll never break up.
- Leave it in the fridge at least 6 hours. It’s ready when the pudding is as thick as yoghurt and the individual seeds are translucent with a white centre.
- In the morning toast the coconut flakes 2 minutes in a dry pan, tossing them constantly — they’re thin and there’s about half a minute between golden and burnt.
- Pick over the raspberries and lay them on the pudding.
- Squeeze over the juice of a quarter of a lime and scatter with the toasted coconut flakes. The acidity is essential here — sweet, fatty coconut without it tastes bland and coats the tongue.
Allergens: none of the major allergens
