Coconut Chia Pudding with Blackberry Compote

Coconut Chia Pudding_site

There are some breakfast dishes that make great desserts, and vice versa. This is one of them. Health-giving chia seeds set in coconut cream, topped by a generous portion of your favourite fruit and sprinkled with something crunchy. It’s a healthy breakfast and a delicious pudding all in one.

I found this nice little recipe in New Zealand’s Dish magazine (Oct/Nov 2014; Issue 56) and couldn’t wait to try it. While the world seems to have embraced chia seeds as the new super-food, I have to admit that it’s taking me a while to get on the band-wagon. Perhaps it’s just that those hard little black seeds don’t exactly tempt me in the same as say a juicy, aromatic piece of fruit does. But, having said that, I do rather love how chia seeds transform into gelatinous little bundles of nutrient-rich goodness when soaked in liquid. And, I guess, sometimes you just need to eat stuff ‘coz it’s good for you!

I thoroughly enjoyed this ‘pudding’ as breakfast – it’s a nice blend of contrasting tastes and textures, particularly with the crunchy granola thrown in. I also loved the thick coconut cream, but if you don’t you can always substitute any milk you prefer – almond milk, rice milk, soy milk, regular milk. Simply add a dash of flavouring and, if you prefer, a touch of healthy sweetening, and pair with your favourite fresh fruit or a delicious compote, and you’re away laughing. A great snack no matter what time of day it is. Enjoy!


COCONUT CHIA PUDDING WITH BLACKBERRY COMPOTE

Serves 2-4, depending on serving size

Ingredients: (This recipe uses metric measurements. Click here for Unit Converter)

  • 3/4 metric cup coconut cream (or coconut milk if you prefer)
  • 1/4 metric cup water
  • 1/4 metric cup chia seeds
  • Dash of vanilla extract and/or cinnamon
  • Optional: Honey or maple syrup, to taste
  • Extra water if needed
  • Topping: Blackberry Compote (see recipe below), with granola (optional)

Method:

  1. Pour coconut cream and water into a medium bowl or container.
  2. Add chia seeds and vanilla to coconut cream. Whisk with a fork until combined.
  3. Cover bowl and place in fridge for several hours or overnight. If the mixture becomes too thick, add a little water.
  4. Dollop the chia pudding into serving dishes and serve with your favourite fresh toppings – I made a blackberry compote (see recipe below). You can also sprinkle some granola over top if you so desire.

BLACKBERRY COMPOTE

Ingredients:

  • 2 metric cups mixed frozen blackberries (or any berries you prefer)
  • Juice of half a small lemon
  • 1-2 Tbsp honey or pure maple syrup
  • Dash of vanilla extract

Method:

  1. Combine the frozen blackberries, lemon juice, honey and vanilla in a medium saucepan over a medium-low heat. Cook gently until the berries are cooked through and release their juices. Continue to cook for about 5 minutes until the sauce has thickened slightly, then take off the heat to cool a little.
  2. With a slotted spoon, remove about 2/3rds of the berries to a blender and whiz till pureed. Push the mixture through a sieve to remove the seeds.
  3. Add the blended mixture back into the saucepan with the berries and stir to combine. Transfer to a jug or container. Can be served warm, or cold from the fridge. Keep left-overs covered in the fridge. Will keep for several days.

Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting

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2 thoughts on “Coconut Chia Pudding with Blackberry Compote

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