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Chia Pudding with Plum Compote

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Ingredients

Adjust Servings:
PLUM COMPOTE:
500 g of Plums
1 stick of Cinnamon
2 Pimento
2 Clove
1/2 Bay leaf
1 Cardamom whole
2 tbsp. of Sugar white Optionally
CHIA PUDDING:
250 ml of Coconut milk
250 ml of Water
50 g of Chia seeds 4 tbsp. of Chia seeds

Chia Pudding with Plum Compote

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • Serves 4
  • Medium

Ingredients

  • PLUM COMPOTE:

  • CHIA PUDDING:

Directions

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Everyone probably knows how to make chia pudding, but it’s always good to have a recipe on hand that will give the right silky consistency of the pudding itself. In addition, we’ll be making a seasonal topping for it from plum compote and spices. It’s the perfect combination!

Bon Appétit!

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Steps

1
Done

PLUM COMPOTE:

Peel the plums and cut them into 4 to 6 pieces. Then, put them in a small saucepan and add the spices. You don't need sugar if the plums are sweet, but if plums are sour, you can add a couple of tablespoons of sugar.
Simmer the plums over low heat until soft. Do not cover them with a lid or add any water. The plums will cook in their own juices, with some moisture evaporating, which is perfect!
Next, remove the spices and let the plums cool completely. You can make the plums a day or more before the pudding and store them in the fridge.

2
Done

CHIA PUDDING:

We use thick, full fat coconut milk. Mix it with water, add chia seeds and stir with a whisk. Let them stand for 5 minutes for the seeds to swell, then stir them again with a whisk to prevent seeds from sticking together at the beginning of the swelling process. Let them stand for another 10 to 15 minutes and stir again. Leave the chia seeds to set at room temperature until the seeds are evenly distributed for about 30 minutes. Now place the pudding into cups, top it with the plum compote and leave in the fridge overnight or at least for 4 hours. In the morning, the consistency of the pudding will be perfect!
Bon Appétit!

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