Recipe • Coconut Chia Seed Pudding with Berry Compote


Unlike most saturated fat, coconut fat is MCT (Medium Chain Fatty Acid) which can be broken down by the body more easily. Coconut is also one of the richest food sources of lauric acid which has anti-viral and anti-bacterial functions.
Coconut can be a part of healthy diet, when consumed in moderation. (Source)

Give this Coconut Chia Seed Pudding with Berry Compote a try!
It's a healthy & dairy-free dessert.

（╹◡╹）♡ If you tried any recipes on my humble blog and would like to share on your blog or any other social media platforms, please copy and include the URL so it'll link back to me.
Kindly do not claim recipe as your own. Thank you!

Serves 4, in small dessert cups
Ingredients:
4TBS Chia Seeds
200ml Coconut Milk (Note 1)
2.5TBS Honey
150g frozen Strawberries
30ml Orange Juice
1TBS Caster Sugar
Mint leaves (to garnish)

Method:
•Warm coconut milk in a pot, over medium heat and stir constantly. Leave to cool slightly.
•Put chia seeds and honey into a deep container. Pour in coconut milk. Stir to mix well, cover and leave in fridge to thicken, remove from fridge and stir again after 2hrs. Put into fridge for another 2hrs or more.



•Use a small pot, add in strawberries and orange juice. Cook over low heat, stir constantly. Mash the berries occasionally and add in sugar. Boil till mixture bubbles and juice reduces. Takes about 15mins. (Note 2)



•Remove chia seed pudding from fridge, scoop into pudding jars/cups. Top with berry compote and garnish with mint leaves.


Note
(1) I used Ayam brand UHT Coconut milk for this recipe.

(2) This amount of berry compote is sufficient for the pudding. Extra compote (if any) can be kept in clean glass jar (preferably sterilized), cover and leave to cool before storing in fridge.

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