Chia Pudding with Raspberry & Red Currant Compote
Servings
2
servingsPrep time
10
minutesCalories
200
kcalIngredients
For Chia Pudding Base:
-3 tablespoons chia seeds
-1 cup coconut milk (or any plant-based/regular milk)
-1–2 teaspoons maple syrup or honey (adjust to taste)
-½ teaspoon vanilla extract (optional)For Berry Compote:
-¾ cup fresh or frozen raspberries
-¼ cup fresh red currants
-1–2 tablespoons sugar, honey, or maple syrup
-1 teaspoon lemon juice
-1 tablespoon waterFor Garnish (recommended):
Fresh raspberries
Fresh red currants
Mint leaves
Directions
- Make Chia Pudding
In a bowl or jar, mix chia seeds, milk, sweetener, and vanilla extract.
Stir well and let sit for 5–10 minutes.
Stir again to break any lumps, then cover and refrigerate for at least 4 hours or overnight until it becomes pudding-like. - Prepare the Compote
In a small saucepan, combine raspberries, red currants, sugar, lemon juice, and water.
Cook on medium heat for about 5–7 minutes, stirring and lightly mashing the berries.
Once slightly thickened and jammy, remove from heat and cool completely. - Assemble
Spoon chia pudding into serving glasses.
Add a generous layer of the cooled berry compote.
Top with fresh berries and mint leaves. - Serve
Serve chilled for best taste and texture.
Tips
- You can use almond milk, oat milk, or dairy milk based on your preference.
- Add a layer of granola for crunch just before serving.
- The compote keeps well for 3–4 days in the fridge.
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