Light Chia Coconut Pudding with Raspberry Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 tablespoon seeds, (chia seeds)
- 300 ml coconut water, e.g. from Alnatura
- 3 tablespoon desiccated coconut
- Desiccated coconut, for decoration
- 100 g natural yohurt, 3.8%
- 200 g low-fat quark
- 150 g raspberries, fresh or frozen
- raspberries, for decoration
- 1 pinch (s) vanilla powder
- sweetener
Print Recipe
Pin Recipe Instructions
- Mix the chia seeds with the coconut water and let it soak overnight. Use a large container with a capacity of approx. 500 ml. Stir every now and then and chill.
- Then add the desiccated coconut to the already dressed pudding mixture and stir well.
- If frozen raspberries are used, thaw them. Mash the raspberries and mix with the yoghurt and low-fat quark and add sweetener and vanilla powder as desired.
- Layer dessert in small glasses as desired. I have z. For example, pour in the chia coconut pudding at the bottom, add some fresh raspberries and the raspberry cream on top, as well as desiccated coconut and a fresh raspberry for decoration.
- Chill the dessert until ready to eat.
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