To make chia pudding, stir together chia seeds, almond milk, frozen raspberries, maple syrup and vanilla essence. After 10 – 15 minutes, stir again, then store in the fridge for at least 30 minutes, but ideally a few hours, for the chia pudding to form a jelly like consistency.
To make the raspberry coulis, gently heat in small saucepan over low heat, frozen raspberries, maple syrup, tapioca flour and water. Allow raspberries to melt and for the coulis to form a loose jammy consistency. Remove from heat and allow to cool.
Layer the chia pudding in jars or in a serving bowl by adding a 1/2 cup of chia pudding, stir through a tablespoon of raspberry coulis, then add a layer with raspberry coulis, Cocobella coconut yoghurt and fresh strawberries and passionfruit pulp, repeat layer and store in fridge with lid on or serve.
We are excited to partner with the Mother’s Day Classic this year to raise funds and awareness for breast cancer research. We will be showing our support and providing complimentary at Cocobella at Melbourne, Geelong, Sydney and Brisbane. Sign up now