I don’t think I ever celebrated Valentine’s Day with roses and candle lit dinner and this is coming from a person who has been in a relationship for almost a decade. The most I had was chocolates and I may and may not have eaten too many of them! 😉 I remember my last post on Valentine’s Day was three years ago and I haphazardly celebrated with a chocolate fudge cake with coffee syrup and chocolate bits brownie slice. Talk about chocolate overkill ha!
Since my last “celebratory” dessert involved some baking effort, I thought I’ll share a recipe with those who want to make an effortless beautiful and delicious dessert and for once, it does not involve chocolate. When I say effortless, this is well and truly sweat free and no cooking is required. I also love that this is vegan friendly, gluten and dairy free as I find it quite challenging to make a dessert that can meet those criteria.Â
Have you tried making the coconut milk and melon with sago dessert which was featured on my blog a while back? Well, that’s how I would best describe the taste of the coconut chia seeds pudding, minus the effort of boiling the sago. When you add water to chia seeds, the liquid will turn into gel when you allow the mixture to sit for an hour or so. I usually use chia seeds as an egg replacer in my baked goods, in my porridge for the extra nutrients and now, a quick way to make “pudding”. Since I wanted the chia pudding to be a “healthier” dessert, I lightly sweetened the pudding with maple syrup. But if you wish to indulge a little more, I suggest you drizzle more maple syrup as a finishing touch to the dessert.
As for my choice of fruits, berries such as raspberries, blacberries and/or diced/sliced strawberries would be perfect as the tartness of the red fruits would provide a nice balance to the richness of the coconut milk. For the crunch factor, on the other hand, toasted flaked almonds would do the trick.
Ingredients
- 270ml light coconut milk (I used Ayam brand)
- Maple syrup to taste (plus extra for final drizzle optional)
- 1/3 cup chia seeds
- 1 x 125g punnet raspberries
- 1 x 125g punnet blackberries
- A small handful of toasted almond flakes
Instructions
- In a measuring jug, add coconut milk, maple syrup to taste and chia seeds. Whisk with a fork until well combined. Then cover the jug with a cling wrap and refrigerate for at least an hour.
- When you are ready to serve, give the mixture a quick stir with fork. Divide the chia seeds pudding equally in 3 glasses and top with berries and almond flakes. Finish with a light drizzle of maple syrup if preferred.
Notes
Please allow one hour of refrigeration time.
No Cook Dessert: Berries & Coconut Chia Seeds Pudding with Maple Syrup
What you’ll need to make 3 servings:-
- 270ml light coconut milk (I used Ayam brand)
- Maple syrup to taste (plus extra for final drizzle *optional*)
- 1/3 cup chia seeds
- 1 x 125g punnet raspberries
- 1 x 125g punnet blackberries
- A small handful of toasted almond flakes
Plus one hour refrigeration time
Method:-
In a measuring jug, add coconut milk, maple syrup to taste and chia seeds. Whisk with a fork until well combined. Then cover the jug with a cling wrap and refrigerate for at least an hour.
When you are ready to serve, give the mixture a quick stir with fork. Divide the chia seeds pudding equally in 3 glasses and top with berries and almond flakes. Finish with a light drizzle of maple syrup if preferred.
Don’t forget to subscribe to Fuss Free Cooking for regular meal inspirations delivered straight to your inbox!
Delivered by FeedBurner
Oh, this looks scrummy yummy!!! will have to try it when I get the ingredients…lol