I spent a recent weekend with my daughter and son-in-law at their home in Alexandria, Virginia. We had an incredible time, trying new restaurants, kayaking on the Potomac River and getting our sweat on in Bikram Yoga. We also ate lunch one day at a small restaurant on King Street in Old Town Alexandria and ran across an unusual item: Chia Seed Pudding with Raspberry Coulis.
We tried it on a whim, not really expecting much, to be honest. But we were so impressed that we did a little sleuthing. Luckily, the restaurant had a recipe book and we committed this one to memory. It doesn’t have many ingredients, but if you like pudding and sweet-tart raspberries, you should definitely add this to your collection.
Chia Seed Pudding makes a tasty and healthy breakfast. The main ingredients are chia seeds, raspberries and coconut milk. The raspberry coulis gives it just enough sweetness. The chia seeds literally absorb the coconut milk after a few hours, so you’ll want to make this the day before you plan to eat it and let it sit in the refrigerator overnight.
By now, nearly everyone has heard of the health benefits of chia seeds; they’ve been described as a “superfood” and come from a plant related to the mint family. They’re high in fiber, protein, manganese, magnesium and phosphorous and they also contain a decent amount of zinc and other vitamins and minerals. By themselves, they’re hard little seeds that can be added to baked goods or smoothies. But they literally transform in liquid, turning soft and creating a pudding that’s reminiscent of tapioca.
Of course, raspberries also have tremendous antioxidant and anti-inflammatory properties, as well as a good amount of vitamins C, K and E, plus copper. You can use low-fat coconut milk in this recipe, but my daughter — who’s tried both — says regular coconut milk makes this pudding much more creamy. You can also try other fruits on top, or even a spoonful of jam. This recipe makes three to four jelly jars full.
Here’s what you’ll need:
5 TBSP Chia Seeds
1 3/4 Cups Coconut Milk
1 Pint Fresh Raspberries (other berries would work, too)
2 TBSP Agave Nectar
3-4 TBSP Coconut Water
Measure the chia seeds into a small bowl, then pour in the coconut milk and mix well.
Pour an equal amount of the mixture into three or four small jars. Leave at least 1-1 1/2 inches of room at the top. Cover and place in the refrigerator for at least three hours. Meanwhile, make the raspberry coulis. Place one pint of fresh raspberries in a small bowl and add the agave nectar. Mash the berries slightly, leaving some intact. Add 1 TBSP of coconut water and stir. Place in the refrigerator.
After around three hours, check the pudding mixture. If it seems too thick, add some coconut water and stir until you reach the consistency you desire. Top each jar of pudding with an equal amount of raspberry coulis.
That’s it! Making these breakfast treats couldn’t be easier and they’ll store in the refrigerator for at a week.