There are some breakfast dishes that make great desserts, and vice versa. This Coconut Chia Pudding with Blackberry Compote is one of them. Health-giving chia seeds set in coconut cream, topped by a generous portion of your favourite fruit and sprinkled with something crunchy. It’s a healthy breakfast and a delicious pudding all in one.
I found this nice little recipe in New Zealand’s Dish magazine (Oct/Nov 2014; Issue 56) and couldn’t wait to try it. While the world seems to have embraced chia seeds as the new super-food, I have to admit that it’s taking me a while to get on the band-wagon. Perhaps it’s just that those hard little black seeds don’t exactly tempt me in the same as say a juicy, aromatic piece of fruit does. But, having said that, I do rather love how chia seeds transform into gelatinous little bundles of nutrient-rich goodness when soaked in liquid. And, I guess, sometimes you just need to eat stuff ‘coz it’s good for you!
I thoroughly enjoyed this ‘pudding’ as breakfast – it’s a nice blend of contrasting tastes and textures, particularly with the crunchy granola thrown in. I also loved the thick coconut cream, but if you don’t you can always substitute any milk you prefer – almond milk, rice milk, soy milk, regular milk. Simply add a dash of flavouring and, if you prefer, a touch of healthy sweetening, and pair with your favourite fresh fruit or a delicious compote, and you’re away laughing. A great snack no matter what time of day it is. Enjoy!
Coconut Chia Pudding with Blackberry Compote
- 3/4 metric cup coconut cream or coconut milk if you prefer
- 1/4 metric cup water
- 1/4 metric cup chia seeds
- Dash of vanilla extract and/or cinnamon
- Optional: Honey or pure maple syrup to taste
- Extra water if needed
- Topping: Blackberry Compote ingredients below, with granola (optional)
- 2 metric cups mixed frozen blackberries or any berries you prefer
- Juice of half a small lemon
- 1-2 Tbsp honey or pure maple syrup
- Dash of vanilla extract
- Pour coconut cream and water into a medium bowl or container.
- Add chia seeds and vanilla to coconut cream. Whisk with a fork until combined.
- Cover bowl and place in fridge for several hours or overnight. If the mixture becomes too thick, add a little water.
- Dollop the chia pudding into serving dishes and serve with your favourite fresh toppings – I made a blackberry compote (see recipe below). You can also sprinkle some granola over top if you so desire.
- Combine the frozen blackberries, lemon juice, honey and vanilla in a medium saucepan over a medium-low heat. Cook gently until the berries are cooked through and release their juices. Continue to cook for about 5 minutes until the sauce has thickened slightly, then take off the heat to cool a little.
- With a slotted spoon, remove about 2/3rds of the berries to a blender and whiz till pureed. Push the mixture through a sieve to remove the seeds.
- Add the blended mixture back into the saucepan with the berries and stir to combine. Transfer to a jug or container. Can be served warm, or cold from the fridge. Keep left-overs covered in the fridge. Will keep for several days.
2 thoughts on “Coconut Chia Pudding with Blackberry Compote”
Semi di chia, mai sentiti nominare, la cosa mi ha incuriosita, farò una ricerca in riguardo….
Hi Anna – I had to translate this through Google! Yes, I’ve only become aware of chia seeds in the last couple of years – worth looking into.