Creamy Chia Pudding with a Fresh Berry Compote

this Recipe

This blog post was sponsored by So Delicious Dairy Free, all thoughts and opinions are entirely my own.

This chia pudding recipe pairs a tart and slightly sweet+fruity component with another layer that’s rich and creamy, creating a luscious breakfast that’s delicious and filling. Plus, it’s quick and easy to make and served cold … perfect for this summer heat!

All throughout the year, I scoop off that thick, top layer of cream that rises to the top of the coconut can, which I use in savory dishes, like broth and sauces. I’m always left with that thinner liquid that I don’t quite know what to do with. For this recipe, I decided to blend that leftover liquid with an equal amount of So Delicious Coconutmilk Creamer to create a base for a chia pudding. This plant-based creamer is super rich and silky, with a slight note of coconut and sweetness.

This combination produced a perfectly balanced creamy note that complemented the sweet+tart component perfectly. Plus, sometimes chia pudding can get a little clumpy, but this pairing produced a smooth and silky result. Not too rich, not to thin … just right! If you don’t have the same leftover situation I have, you can also sub the canned coconut liquid with any kind of your favorite plant-based milk.

So Delicious Dairy Free makes an entire line of almond, coconut and cashew milk-based beverages, as well as frozen desserts, yogurt alternatives, creamers and culinary coconutmilk. Since they are all completely dairy-free and plant based, it’s so easy to pick up any of them up without have to read or check the label or decipher the ingredients.

This creamy chia pudding base can also be paired or layered with pureed mango or any type of fruit, scented with earl grey tea and served plain (cold or warm) or topped with granola for something easy and filling in the morning. Just whisk and chill the night before for an easy and convenient breakfast the next day.

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Creamy Chia Pudding with a Fresh Berry Compote

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★★★★★

5 from 3 reviews

• Author: erin wysocarski
• Total Time: 2 hours 20 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

This Creamy Chia Pudding with a Fresh Berry Compote recipe can be served for breakfast or dessert and uses So Delicious Coconutmilk Creamer, mixed berries and chia seeds to create a tart and creamy good-for-you dish!

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Ingredients

for the chia pudding

• 1/2 cup chia seeds
• 1 cup So Delicious Coconutmilk Creamer
• 1 cup leftover coconut water (the thinner stuff that’s in canned coconut milk OR any nut milk)
• 4 tsp raw agave
• a few pinches of salt

 for the compote

• 4 cups frozen mixed berries (I used a blend of strawberries, raspberries, blueberries and blackberries, but any mix will do)
• juice from 1/2 lime
• 1/8 cup raw agave
• 2 TB chia seeds

for topping/serving (optional)

• fresh berries
• mint sprigs
• coconut flakes
• granola

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Instructions

to make the chia pudding

1. Whisk the chia seeds, So Delicious Coconutmilk Creamer and plant-based milk of choice in a bowl. Leave out at room temp for about 15 minutes. Give it another whisk, then cover and allow it to chill in the fridge. During this time, the chia seeds will expand and the pudding will thicken.

to make the compote

1. Place the berries into a medium-sized saucepan over medium heat. Stir until the berries break down a bit, then add in the fresh lime juice and agave. Mash with a fork or zap a few times with an immersion blender until semi-chunky. Remove from the heat and stir in the chia seeds. This will help thicken up the compote. Allow to chill in the fridge completely.

to serve

1. Place the desired amount of compote into a bowl or glass, and top with the desired amount of chia pudding. Serve with toppings of your choice.

• Prep Time: 5 minutes
• Chill Time: 2 hours
• Cook Time: 15 minutes
• Category: Breakfast, Brunch, Snack
• Method: Macerated, Chilled
• Cuisine: American

Keywords: vegan chia pudding, vegan pudding, vegan breakfast, chia pudding recipe

This blog post was sponsored by So Delicious Dairy Free, all thoughts and opinions are entirely my own.