Coconut milk chia pudding verrines with granola and raspberries

Dessert
Very Easy
1 h 5 m
634 Kcal

How to make chia pudding? It's simple! Mix chia seeds with plant-based milk. Plus, we use this pudding to create a dessert that's crunchy, soft, and fruity! The addition of granola and blended raspberries helps achieve this. Enjoy making it by following the steps below ↓

Ingredients

2

Materials

  • 1 blender

Preparation

Preparation5 min
Waiting time1 hour
  • Combine coconut milk, chia seeds, and 1 Tbsp agave syrup in a bowl. Cover and let it rest for at least 1 hour in the refrigerator. This time will allow the chia seeds to swell.
  • Blend raspberries with 1 Tbsp agave syrup. Taste and add more agave syrup if the mixture seems too sour; at Ptitchef, we enjoy these flavors as they are :-D
  • Assemble the verrines: Place 50g of granola at the bottom of each glass. Add the chia pudding on top, making sure it adheres well to the sides to form a seal. Finish by pouring the blended raspberries on top.
    Repeat the process for the second glass.
    And there you have it, your verrines are ready!

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FAQ ❓

How can I make my chia pudding even creamier?

To make creamier chia pudding, you can increase the amount of coconut milk or add a little plant-based yogurt when preparing it.
Yes, you can use other plant-based milks, such as almond or soy milk, but this will slightly change the pudding's flavor and texture.
The verrines keep well in the refrigerator for 2 to 3 days. Be sure to cover them to prevent them from drying out.
Absolutely! Preparing the chia pudding the day before allows the flavors to meld and the seeds to swell properly, which improves the texture.
You can experiment with other fruits, such as mangoes, strawberries, or kiwis, to vary the flavors and colors of your verrines.

Nutrition

for 1 serving / for 100 g
Calories: 634Kcal
  • Carbo: 51.6g
  • Total fat: 39g
  • Saturated fat: 23g
  • Proteins: 10.8g
  • Fibers: 13.9g
  • Sugar: 30.2g
  • ProPoints: 17
  • SmartPoints: 28
Nutritional information for 1 serving (233g)
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Rate this recipe:
5/5, 1 vote(s)