Served like panna cotta and topped with a fruit compote, coconut chia seed pudding makes for a quick and elegant dessert.Tad Seaborn/The Globe and Mail
If you need a vegan dessert that also pleases the non-vegan palate, stock up on seeds from the chia plant, a herb in the mint family. Combined with rich, silky coconut milk and left to their own devices, the chia seeds will thicken and create a delicious dense pudding. Served like panna cotta and topped with a fruit compote, it makes for a quick and elegant dessert.
Servings: 4
Coconut chia seed pudding
400 ml can of coconut milk
5 tbs chia seeds
2 tsp agave syrup
Compote
2 cups blueberries
2 tbs sugar
2 tbs water
Method
1. In a medium bowl, whisk together a 400 ml can of coconut milk, 5 tablespoons chia seeds and two teaspoons agave syrup. Divide the mixture between four ramekins and allow to set in the fridge for two to three hours.
2. For the compote, cook 1 cup blueberries, 2 tablespoons sugar and 2 tablespoons water over medium heat till blueberries are softened and saucy, about 10 minutes. Add more sugar if desired. Add another cup blueberries and cook an additional 5 minutes. Cool, then add water to thin if needed.
3. Unmould the puddings by slicing a knife around the edges of the ramekin and turning them over. Spoon the blueberry compote over top.
Sue Riedl