The first time I saw chia seeds they were in some drink from Whole Food. Chunky drinks don’t do it for me. It seems so weird. In this dish, the chia seeds are kind of like tapioca but crunchier. If you don’t like seeds in your blackberry jam, you won’t probably like this. I personally like the added texture and it mixes right in with the raspberry seeds. I was also surprised by how filling this pudding was. I could totally see myself eating it for breakfast. I’ll definitely be making this again.
Coconut Chia Pudding with Raspberry Lavender Compote (inspired by YumUniverse)
- 1 can coconut milk
- 1/2 cup chia seeds
- 1/2 to 1 tsp ground cardamom
- 1 cup frozen raspberries
- sweetener of your choice to taste
- 1 tsp of lavender flowers
Whisk together the coconut milk and the cardamom. Pour the coconut milk mixture over the chia seeds. Allow to sit for at least 15 minutes to thicken up. In a saucepot, combine the raspberries, lavender flowers, and any sweetener you want. Bring to a simmer and reduce the liquid to half. Spoon over the chia pudding. Serves 4.