Chia Seed & Coconut Pudding

Ever since Le Pain Quotidian opened right next to work, my colleagues and I have been obsessing over the Chia Seed Pudding, but it costs $7USD for a tiny bowl. It's like buying pressed juice or acai bowls - it costs way less to make it yourself! Le Pain conveniently put their recipe online, so here it is even more conveniently for you just a scroll away. I also added a raspberry compote recipe to top it off. Enjoy! :)


 5 tbsp Chia Seeds
1¾ CUPS (14FL OZ/400ML) canned coconut milk
3 cups fresh raspberries
2/3 cup - Domino® Organic Blue Agave Nectar Syrup


  1. In a bowl, mix the chia seeds with the coconut milk for 2 minutes using a wooden spoon. Pour the mixture into 4 small jars or ramekins (about 4 inches in diameter). Refrigerate for 3 hours or until completely set.

  2. Pour the blue agave syrup into a small saucepan on low heat. Pour in the raspberries and crush using a wooden spoon or potato masher. Increase heat to medium, until mixture begins to boil and foam, approximately 5-7 minutes. Reduce heat and simmer for another 10 minutes. Strain mixture using a mesh strainer, working with the back of a spoon to remove as much liquid as possible. Keep the compote in the mesh, and discard the liquid. 


pudding recipe from here | compote recipe from here