Servings:
4
Prep time:
20
INGREDIENTS
- • 400 ml coconut milk
- • 65 g maple syrup
- • 35 g chia seeds
- • 20 g raw cocoa in powder
- • 1 teaspoon of vanilla in powder
- • 1 piece of fresh ginger
- • Salt
- For the sauce
- • 60 g raspberries
- • 1 spoon of maple syrup
- To decorate
- • 8 raspberries
- • grated coconut
INSTRUCTIONS
- Whisk the coconut milk with the maple syrup provided for the pudding, cocoa, vanilla, peeled and grated ginger (you need the tip of a spoon) and a pinch of salt
- Transfer the mixture into a large bowl and add the chia seeds, stirring vigorously for a few seconds. Cover and let the pudding thicken in the refrigerator for at least 4 hours, stirring after the first 2 hours. You can prepare the pudding even the night before, leaving it in the fridge for the whole night.
- Whisk the 60g of raspberries with the maple syrup for the sauce. Filter the mixture with a fine mesh strainer to remove the seeds of the raspberries (or leave them if they don’t bother you).
- Spread the raspberry sauce on the bottom of 4 transparent dessert glasses (or cups), then pour over the pudding and sprinkle the surface with grated coconut. Decorate each portion with 2 whole raspberries or cut in half. Keep the puddings in the fridge.
