Vegan chia seeds pudding desserts seem to be a culinary hit these days, popular in the healthy restaurants all over the city. You may taste them advertised as health breakfast or desert, and why ever not? Light and airy and delicious they could be extremely versatile while at the same time light on the waistline.
With our daughter going vegan, I must admit that our view on the culinary world has changed. Until very recently, I might have never considered buying chia seeds or agave syrup, stocking the kitchen cabinets just in case waiting for a moment of inspiration for their use to arise and it seems that this morning is a day just for that.
Deciding to give it a go, my imagination is still playing safe using coconut cream for the chia pudding. On its own, it is already a delicious soothing delight, but what elevates this desert to the seventh heaven is the combination with the topping. Fresh raspberry coulis, delicious raspberries and blueberries and for an extra crunchiness and flavour – dehydrated raspberries and strawberries. I really did not know that dehydrated fruit could retain so much flavour! Absolutely awesome final touch to an already fabulous dessert!
For the Chia Pudding
- 800 ml coconut cream
- 8 tbsp chia seeds
- 4 tbsp Agave syrup
For the Raspberry Coulis
- 125g raspberries
- 1 tbsp Agave syrup
- 1 tbsp fresh lemon juice
For the Topping
- handful of raspberries
- handful of blueberries
- handful of dehydrated raspberries
- handful of dehydrated strawberries
1. For the Chia Pudding: Prepare four crystal glasses or jars, ready to serve the pudding. In a deep bawl mix together the coconut cream, the agave syrup and the chia seeds. Place three raspberries at the bottom of every glass. Pour the coconut chia mixture in the serving glasses leaving 1/2 or 1/3 free space for the topping. Refrigerate overnight.
2. For the Raspberry Coulis: Bring the raspberries, agave syrup and lemon juice to the boil. Simmer, stirring occasionally for about 15 minutes until it thickens slightly. Strain and press through a sieve. Discard the pits and use only the freshly strained coulis.
3. For the Topping: Take the chia coconut pudding out of the fridge. Pour raspberry coulis over the pudding. Decorate with a handful of fresh raspberries and blueberries. Crush a few dehydrated raspberries and strawberries for extra texture and flavour. Serve cold.