Coconut pudding with raspberry-chia topping
A light dessert that is well tolerated for every dosha.
Ingredients
Ingredients pudding
- 150 ml coconut milk (full fat version)
- 300 ml milk or vegetarian milk alternatives like: almond, soy, cashew, oats
- 100 g coconut flakes
- 4 tbsp rice flour
- 25 g coconut sugar/honey
- 1/2 tsp cardamon
- vanilla extract
- 1 pinch muskat
- 1/2 tsp gingerbread spices (optional)
Ingredients topping
- 400 g raspberry you can also use other berries like blueberries or strawberries.
- 1 tbsp chia seeds
- 50 ml water
- 1 tbsp honey or sugar
Instructions
Pudding
- Add the coconut milk, milk, coconut flakes, and spices in a pan and bring it to a boil
- Mix the rice flour with the sugar and add it to the milk mixture. On a low-heat stir carefully until it gets a thick, smooth pudding-like consistency. If you use honey, add it at the end. Boiling the honey will destroy its valuable enzymes.
- Divide the pudding into 4 bowls or glasses of your choice
Toppings
- Using a blender, mix the raspberries or other berries with water and use a fine strainer to remove the seeds from the sauce.
- Add the chia seeds and honey and use the mixture to decorate the glasses with the puddingInstead of raspberry, you can also use other berries like blueberries or strawberries.
Video
Notes
The caloric value was calculated per serving.
Instead of sugar, you can add xlyt/stevia, especially if you have diabetes