Description
Adapted from Le Pain Quotidien Cookbook
Ingredients
Scale
- 1 can coconut milk
- 5 tablespoons chia seeds
- 2 cups fresh raspberries
- 4 tablespoons agave syrup
Instructions
- In a bowl, add chia seeds and coconut milk. Using a wooden spoon, stir for 2 minutes. Pour the mixture into individual serving jars. Refrigerate for 3 hours or until completely set.
- To make the raspberry puree, place raspberries in a small saucepan with the agave syrup. Bring to a boil over medium-high heat, then immediately reduce the heat to a low boil and cook gently for about 10 minutes, until the sauce coats the back of the spoon. Strain the puree and toss out seeds.
- Spoon the puree over the pudding and return to refrigerator.
