Chia pudding with coconut and raspberries


Combine the coconut milk with 200ml water, add the chia seeds, cover and allow to swell for at least 12 hours in the fridge. Heat the raspberries and blend to a fine purée. Add the concentrated pear juice and mix again briefly. Melt the butter in a pan and roast the flaked almonds until golden brown. Allow to dry on kitchen roll. Peel and slice the banana. Serve the chia pudding in glasses or bowls, pour over the raspberry sauce and garnish with almonds.

  • 200ml coconut milk
  • 80g chia seeds
  • 300g frozen raspberries
  • 5 tbsp concentrated pear juice
  • 1 tbsp cultured butter
  • 100g flaked almonda
  • 1 banana

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