Bart's Recipes
Mix the three tablespoons of chia seeds with the two hundred milliliters of coconut milk in a bowl or a sealable jar. Stir the mixture thoroughly right away with a spoon. Wait a few minutes and stir firmly once more. This prevents the seeds from clumping together and ensures an even texture.
Cover the bowl with plastic wrap or screw the lid onto the jar. Place the mixture in the refrigerator to set. Let the pudding sit overnight so the chia seeds can fully absorb the coconut milk and achieve the right consistency.
Remove the set chia pudding from the refrigerator the next day and stir briefly again to be safe. Rinse the handful of raspberries carefully under cold running water and let them drain well. Distribute the raspberries over the top of the pudding.
Finally, sprinkle the teaspoon of cinnamon in an even layer over the fruit and pudding. Serve the dish right away while it is still well chilled.
