3-Ingredient Chia Seed Pudding, with a Compote

Ingredients

• coconut milk (full fat/canned)3 cups
• chia seeds¾ cup
• vanilla extract1½ teaspoons
• rhubarb stalks, chopped5-6
• strawberries1½ cups
• maple syrup2 tablespoons
• water⅓ cup
• top with shredded coconut flakes/cacao nibs

Method

1. Mix the first 3 ingredients well in a bowl, and place in the refrigerator.
2. For the optional compote, chop up the fruit, and add it to a small pot. Cook over medium heat or until rhubarb is tender, about 8 minutes.
3. Add mixture, maple syrup and water into a blender, and blend until well combined.
4. Distribute chia seed pudding evenly into four glasses, and top with the compote,once it has cooled. Place in refrigerator, and allow to chill for up to 1 hour.
5. Serve topped with shredded coconut flakes and/or cacao nibs.

Swaps & notes

If you want to reduce the calories, use reduced fat coconut milk or unsweetened almond milk. Rather than a compote, you can also simply add some fresh fruit: blueberries, strawberries, pineapples, cherries, etc. Coconut flakes, raw sliced almonds, hemp seeds and cacao nibs all offer good toppings, with or without fruit.