Saturday, December 6, 2014

Chia & Coconut Pudding- oh my!

Unless you have been living under a rock for the past few years or so, you've probably heard a bunch about chia seeds. They are everywhere now, and they are absolutely fantastic. They deliver a huge amount of nutrients including high quality proteins, fiber, antioxidants with very few calories. And since I am on the mission to slim down after the baby while eating healthy foods, I am their biggest fan.
The other day while having lunch at my favorite chain, Le Pain Quotidien in NYC ( I go there every time I am in the City) I came across this delicious pudding.I was thrilled to find out that they have a recipe in their Le Pain Quotidien Cookbook, and I had to try it the next day! It was so simple to make and you can store it in the fridge for few days, which comes in very handy when I only have so much time to cook these days. I used these HealthWorks Chia Seeds, that I kept in my pantry for a while , but had no idea what to do with them, and this organic coconut milk , and the results were amazing.

For 4 servings, you'll need:

5 Tbsp chia seeds
1-3/4 cups ( 14 fl oz or 400 ml) canned coconut milk

For the fruit sauce, just fruit and agave syrup or brown sugar to taste. I used blueberries, but you can use any berries, cherries, red currants or passion fruit.

Mix the chia seeds with the coconut milk for 2 minutes. Pour the mixture into four round dessert molds ( or mason jars) about 4 inches in diameter, refrigerate for 3 hours or until completely set.

To make a souce, just combine fruit and sugar/ agave syrup in a small saucepan, bring to boil  over medium heat ( do not burn, keep mixing with the wooden spoon), reduce heat to very low and cook for another 5 minutes. Let it cool then add to your pudding.