Serves 4
Total time: 6 hours
Ingredients:
1 can light coconut milk (or milk of choice)
1 tablespoon maple syrup (or sweetener of choice)
1 teaspoon vanilla extract
1⁄4 cup chia seeds
2 cups frozen peaches
1⁄4 cup water (plus more as needed)
1 tablespoon maple syrup (or more, to taste)
Optional: top with nuts, coconut flakes, fresh or frozen blueberries,
strawberries, grapes or fruit of choice.
Directions:
1. In a small mixing bowl, combine the coconut milk, maple syrup, vanilla extract, and chia seeds. Mix until the chia seeds are evenly dispersed. Refrigerate for at least 6 hours or overnight.
2. To make the compote, combine the frozen peaches, water, and maple syrup in a medium saucepan over medium-high heat. Bring to a boil and then reduce the heat to low and simmer until the fruit begins to break down, about 15 minutes, adding more water as needed to prevent burning. Remove from heat and mash with a fork.
3. Cool the compote in the refrigerator before adding to the chia seed pudding.
4. Remove chia seed mixture from the refrigerator and mix again. You may add more liquid to make it thinner, or more chia seeds to make it thicker.
5. To assemble, divide the chia seed pudding into 4 bowls or mason jars. Top with the peach compote and garnish with desired toppings.
Nutrition information per serving:
Calories: 367; Protein: 5.8g; Carbohydrates: 30g; Total fat: 27g; Fiber: 8.8g; Sodium: 18 mg
Adapted from blissfulbasil.com
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