Chia pudding with coconut milk and raspberries
Ingredients
Preparation method
Place the milk and honey in a large bowl. Whisk vigorously with a hand whisk or hand mixer for about 5 seconds, until the honey is fully dissolved into the milk.
Add the chia seeds to the milk and honey mixture. Stir well with a spoon or whisk until the seeds are evenly distributed. Cover the bowl with cling film and refrigerate for at least 4 hours or overnight, until the pudding thickens and reaches a gel-like consistency.
Place the raspberries in a bowl and blend them with an immersion blender until you get a smooth purée.
Mix the raspberry purée with the chia and coconut milk mixture, pour the mixture into the containers you wish to serve the pudding in, and garnish with fresh raspberries
