Ok, two hundred years after all the world (I exaggerate only slightly !), I launch into the recipe for chia pudding. It was, however, a small time that I had bought this package of chia seeds at the organic grocer but I had not yet taken the plunge to try these little seeds mucilage. Has mucilage but what is it we say here ?! Yes yes yes, these little seeds entirely absorbed ten times their volume in liquid and form a ” gel ” in contact with the seed (mucilage), which gives a texture a bit gooey like tapioca, but any of it without cooking. As “liquid” j “‘ve chosen the coconut milk for its sweetness and also because I love it ! In the end, it gives a chia pudding in coconut milk with over a jelly of grapefruit and a few mint leaves to give a touch of summer.

Good, I need to confess something, we loved it and we will not delay to deliver it ! In addition, it is the season of grapefruit, corsican, then make sure you do this little recipe more fresh.

The fact the pub was encrusted everywhere on the blog, I try to dislodge it quickly because it’s not just me !

Chia pudding with coconut milk and frozen grapefruit {vegan}

For 4 persons Save Print Ingredients

  • 330 ml of coconut milk
  • 30 g of chia seeds
  • 1 pinch of vanilla powder
  • 2 tablespoons of agave syrup
  • FOR THE JELLY
  • 25 cl of grapefruit juice (about 3 grapefruits)
  • 1/4 teaspoon of agar-agar
  • 2 tablespoons of agave syrup

 

Preparation

  • Mix the coconut milk with the vanilla and the agave syrup and then add the chia seeds..
  • Divide into 4 jars and then let them inflate the charges on the night.
  • The next day, heat half the grapefruit juice in a saucepan with the agar-agar. Bring to a boil for 2 minutes then mix with the rest of juice and the agave syrup. Spread on the pudding of chia and allow to cool 30 minutes.
  • Decorate with the supreme of grapefruit and mint.

 

Written by Doc

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