Coconut Chia Pudding with Raspberry Swirl

Name: Coconut Chia Pudding with Raspberry Swirl
Prep time: 5 min
Yield: 4
Ingredients: 1 cup (250 mL) GAY LEA - Coconut Whipped Topping; 2 cups (500 mL) coconut milk; 2 tbsp (30 mL) honey, or maple syrup; 1 tsp (5 mL) vanilla extract; 1/3 cup (75 mL) chia seeds; 1/4 cup (60 mL) raspberry jam, sugar-free; 1 cup (250 mL) fresh raspberries; 2 tbsp (30 mL) coconut, toasted and shaved (optional)

Here’s a guilt-free recipe with wholesome ingredients to enjoy as a breakfast, snack or even dessert!

Yields: 4
Preparation: 5 minutes (+ 4 hours chilling time)

Ingredients

1 cup (250mL) GAY LEA - Coconut Whipped Topping
2 cups (500mL) coconut milk
2 tbsp (30mL) honey, or maple syrup
1 tsp (5mL) vanilla extract
1/3 cup (75mL) chia seeds
1/4 cup (60mL) raspberry jam, sugar-free
1 cup (250mL) fresh raspberries
2 tbsp (30mL) coconut, toasted and shaved (optional)

Instructions

Stir together coconut milk, honey and vanilla. Slowly whisk in chia seeds. Transfer to container; cover and refrigerate for at least 4 hours or up to 3 days.
Just before serving, swirl raspberry jam into chia pudding. Top with whipped cream, raspberries, and shaved coconut (if using).

Replace raspberry jam with strawberry, blueberry or apricot jam, and top with a variety of fresh fruits if desired.

Tips:

Photo of - Coconut Chia Pudding with Raspberry Swirl

Ingredients

1 cup (250mL) GAY LEA - Coconut Whipped Topping
2 cups (500mL) coconut milk
2 tbsp (30mL) honey, or maple syrup
1 tsp (5mL) vanilla extract
1/3 cup (75mL) chia seeds
1/4 cup (60mL) raspberry jam, sugar-free
1 cup (250mL) fresh raspberries
2 tbsp (30mL) coconut, toasted and shaved (optional)

Products Used

GAY LEA - Coconut Whipped Topping