Chia pudding with raspberries and coconut milk

Name: Chia pudding with raspberries and coconut milk
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 ml Coconut milk; 80 g Chia seeds; 300 g frozen raspberries; 5 TABLESPOONS Agave syrup; 1 TABLESPOON Butter; 100 g flaked almonds; 1 Banana

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

When the afternoon low knocks on the office door, invite it in for a pudding! This can be prepared at home and transported in a jar.

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

200 ml Coconut milk
80 g Chia seeds
300 g frozen raspberries
5 TABLESPOONS Agave syrup
1 TABLESPOON Butter
100 g flaked almonds
1 Banana

Directions

1
Mix coconut milk with 200 ml water. Add the chia seeds, cover and leave to swell in the refrigerator for at least 12 hours.
2
Defrost the raspberries. Mix finely in a tall container with a hand blender. Add agave syrup and mix again briefly. Melt the butter in a pan and roast the almond flakes in it until golden brown, remove.
3
Peel and slice the banana.
4
Arrange chia pudding in glasses or bowls, add raspberry sauce and decorate with bananas and almonds.