Today, I’m sharing with you a super simple and easy recipe that only requires 5 ingredients: Chia Coconut Pudding with a Mint Raspberry Granita. Perfect for breakfast, as a snack or for dessert!
Let’s be honest, most of the time, we don’t want to make super complex dishes or spend hours in the kitchen – but what we always want is to eat something delicious!
This recipe is awesome because it is very quick to make but it doesn’t compromise on taste or “wow factor”.
Chia Pudding is probably the easiest sweet treat to make, ever. I especially love a good Banana Chia Pudding!
What you will need: Chia Seeds and a liquid item. I used Canned Coconut Cream to add some extra flavour, but you can also use any type of milk instead.
Raspberry & Mint Granita seems like a complicated thing to make but really, all you need is a blender and a freezer.
I love anything Raspberry. Raspberry Chia Jam, Raspberry Coulis; Double Raspberry Mousse Cups, Lemon and Raspberry Muffins,…you name it!
We pretty much never buy anything frozen but frozen fruits (and especially frozen raspberries) are the exception. We always have some in the freezer and use them almost everyday! Like onions or flour, it is one of these things we like to keep around…
Even though I always recommend (and prefer) to use fresh fruits, having frozen bags of fruits in your freezer can make your life so much easier.
If you like to use seasonal fruits only, you can also simply freeze your own fresh fruits in season and use them later during the year.
There are two ways to make the Granita: use fresh Raspberries and allow some setting time in the freezer, or simply use some frozen Raspberry instead like me.
Coconut Chia Pudding with Raspberry and Mint Granita
- 2 cups Coconut Cream
- 1/2 cup Chia Seeds
- 2 cups Frozen Raspberries – or fresh
- Two dozen Mint Leaves – plus a few for decoration
- 1 tbsp. Agave Syrup, Rice Malt Syrup or Maple Syrup
- In a large bowl, mix the Chia Seeds and Coconut Cream.Let it rest in the fridge for at least 30 minutes, stirring every 10 minutes.
- In the meantime, put the Frozen Raspberries, Mint Leaves and Syrup in a blender and blend in small pulses (you don’t want it to become too liquid).
- If you are using fresh raspberries, follow the same steps but allow for at least 1 to 2 hours of setting time in the freezer.
- Transfer the Granita in a container and leave in the freezer until serving, stirring with a fork every 30minutes to make sure it doesn’t set as one block.
- It is better to use it straight away, it is hard to keep a “granita” consistency if you leave it in the freezer without stirring for more than an hour.
- To serve, pour some of the Chia Pudding in a glass or bowl, top with the Raspberry & Mint Granita and add Fresh Mint Leaves on top.
- Optional: you can also sprinkle some Desiccated Coconut for a stronger Coconut taste.