Method
- 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.
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